Pizza and figs. The typical mid-morning Roman snack was originally a very economical solution to satisfy hunger. Today, enriched with cured ham, it is a delicious summer meal providing about 500 calories per serving.
The right mix of pizza and figs
In the original recipe, pizza and figs was simply obtained by pairing a piece of bread or focaccia with figs offered by trees between July and September. Today the recipe has become more refined. It strictly requires the use of Roman-style white oven-baked pizza, seasoned only with extra virgin olive oil and salt (coarse grains also on the surface). For the other essential ingredient, figs, both the light and dark variety are fine. One precaution deserves attention: choose ripe, sweet, and soft fruits.
Pizza and figs. And cured ham
To complete the delicacy, it is now common to add cured ham, whose salty flavor pairs excellently with the sweetness of the fruits. If you want to choose among the best Italian specialties, the ideal is a good Parma ham, flavorful and dry (on the contrary, San Daniele ham would be too sweet).
The traditional composition
To compose the real pizza and figs, proceed as follows. Open the pizza “like a booklet” and spread the opened figs. If the fruits come from an untreated tree (from organic farming or one of the many trees decorating private gardens in Lazio), you can leave the skin, tender and imperceptible in taste. Otherwise, it is advisable to peel them. To complete the work, just spread a couple of slices of ham to cover the bed of figs, close the pizza, and press it slightly.
An extraordinary taste (but not dietetic)
Tasting a well-made pizza and figs is an unforgettable experience. To avoid exceeding the portions, it is useful to remember that 100 grams of white pizza is worth about 300 calories, another 47 are attributable to 100 grams of figs, and as many as 268 to 100 g of Parma ham. (1)
Notes
(1) See the food composition tables in the Cra-Nut database
