Italian figs: 240 cultivars and two PDOs

The common fig (Ficus carica L.) is among the oldest fruit species of the Mediterranean basin and has accompanied Italy for millennia, with a particular rooting in the South (Mazzeo et al., 2024; Petruccelli et al., 2025; Rodolfi et al., 2018).

Its value is twofold: economic in some suitable areas and, above all, cultural, varietal and landscape-related, thanks to a genetic heritage that includes about 240–300 cultivars or accessions listed and not yet fully defined (Giordano et al., 2025; Rodolfi et al., 2018).

The national supply chain unites fresh consumption, processing and production of dried figs of quality, especially in Campania, Calabria and Puglia (Giordano et al., 2025; Monaco et al., 2024; Ciarmiello et al., 2015).

An ancient fruit in 240 forms

The fig belongs to the family of Moraceae and is a species both cultivated and wild, widespread throughout the Mediterranean (Nuzzo et al., 2022; Russo et al., 2017). The Italian heritage is among the most heterogeneous in Europe in terms of morphology and genetics: leaves, fruits, habit and ripening calendars vary enormously from cultivar to cultivar (Rodolfi et al., 2018; Giordano et al., 2025; Nuzzo et al., 2022). Precisely this biodiversity represents today the strategic resource of the sector, more than the productive scale.

History: from the Phoenicians to the Medici Pomona

The fig is linked to the very origins of horticulture in the Near East and the Mediterranean and is considered among the first species fruit domesticated by humans (Mazzeo et al., 2024; Giordano et al., 2025; Salehi et al., 2020). Its spread in southern Italy was likely favored first by the Phoenicians and then by the Greeks; in Roman times, it already had a prominent role in food and social life (Mazzeo et al., 2024).

Cultural sedimentation also emerges from regional agricultural sources. In Tuscany scientific literature documents cultivars like Verdino and Brogiotto already in the 15th century; between the 18th and 19th centuries, the collecting passion of the Medici further enriched the varietal heritage (Giordano et al., 2025). In the provinces of Salerno and Cosenza, dried figs became over centuries an economic resource documented by agronomic reports and official statistics since the modern age.

Botany and seasonality: fioroni, forniti and bifera cultivars

Many cultivars Italian are bifera: that is, they produce two harvests a year, the fioroni, which develop on the wood of the previous year, and the main harvest, made up of the forniti, which mature on the shoots of the year. Others instead concentrate production exclusively on the summer harvest (Mazzeo et al., 2024; Mafrica et al., 2025).

In the group Dottato, the main harvest in Puglia matures from late July to September, while the regional calendar can start with the fioroni between late May and June and close in September–October with late varieties (Mazzeo et al., 2024). The short seasonality and the delicacy of the fruit remain the main commercial constraint of the fresh product.

The fig in Italy and worldwide: numbers and markets

TheItaly is in second place in the European Union for fig production (about 11,000 tons in 2024), far behind Spain (42,000 t), according to the latest Eurostat data (2025). Negligible values compared to the global production of 1.3 million tons annual. The Turkey is the world's leading producer and exporter and alone covers up to 60% of the global dried fig market (CBI, 2026). Followed by Egypt, Morocco, Algeria, and Iran (FAO, 2025).

On the front of dry, Spain, Italy and Greece together produced approximately 17,100 tonnes in the 2024/2025 campaign (CBI, 2026). Europe remains structurally importer: France (8,268 t) and Germany (7,239 t) were the top EU buyers in 2024, with average import prices around $4,339/t and export prices at $4,695/t, in a context of declining supply and demand supported by growing attention to the Mediterranean diet (CBI, 2026).

For the Italian quality sector, in particular that with the DOP label, this combination of growing demand and limited supply represents the most concrete enhancement space (Monaco et al., 2024).

Cilento and Cosenza: the two PDOs of Dottato

TheItaly boasts the recognition of two protected designations of origin (DOP), of the fig, both based on the cultivar Dottato (or Ottato) and on the product dried:

• The Cilento White Fig DOP, registered in 2006, enhances an ecotype selected in the Salerno Cilento. Pedo-climatic peculiarities and the genetic biotype are indicated among the factors of variability of volatile compounds, while thedrying in the sun — possibly followed by oven treatment, according to regulations — significantly modifies the aromatic profile (Russo et al., 2017; Russo et al., 2014);

• i Cosenza Figs DOP, recognized in 2011, exclusively designate the dried fruits of the ‘White Dottato of Cosenza’ cultivated between 0 and 800 meters altitude in the Crati Valley and contiguous areas (Mazzeo et al., 2024; Mafrica et al., 2025; Monaco et al., 2024). The manual harvest occurs between August and October; the regulations set a maximum moisture content of 24% (28% if conditioned) and a content of sugars on dry matter ranging from 48–57% (sun drying) to 50–75% (greenhouse).

Traditional agroecosystems and resilience to thermal stress

The80% of fig production in Italy is concentrated in the South (Campania, Apulia, Calabria and Sicily). In Apulia about 90% of the product is marketed fresh, while Calabria and Campania are oriented towards dry. Niche productions with high value emerge in Tuscany and Liguria (Giordano et al., 2025; Mazzeo et al., 2024; Monaco et al., 2024).

In Southern Italy, fig is often cultivated in vegetable gardens, gardens and mixed orchards, together with olive, almond, pear, pomegranate and vine (Nuzzo et al., 2022; Giordano et al., 2025). It is a relevant model for biodiversity conservation and for agroecosystem resilience (Nuzzo et al., 2022; Petruccelli et al., 2025).

On the agronomic level, the fig is appreciated for itsadaptability to hot climates and low water availability (Petruccelli et al., 2025; Giordano et al., 2025), an increasingly valuable trait in the heat stress scenario that is reducing historical yields. The most widespread and sustainable large-scale propagation remains multiplication by cutting (Mafrica et al., 2025).

Nutritional values of fresh fig

The fresh fig is a fruit of moderate energy density, rich in water, with fully soluble sugars. Reference values are those of the Food Composition Tables of the CREA, reported here for 100 g of edible portion and for a 150 g serving.

Parameter	Per 100 g	Per portion (150 g)
Energy	63 kcal / 262 kJ	94 kcal / 394 kJ
Water	81.9 g	122.9 g
Proteins	0.9 g	1.4 g
Lipids	0.2 g	0.3 g
Carbohydrates	14.2 g	21.3 g
of which sugars	14.2 g	21.3 g
Dietary fiber	2 g	3.0 g

Table 2. Energy and macronutrients of fresh fig. Source: CREA (2019), code 007050.

The contents of micronutrients indicated by CREA for 100 g of fresh figs do not allow the use of nutrition claim in commercial information, as they are below the minimum levels set for this purpose by Regulation (EC) No 1924/06, equal to 15% of the Reference Nutritional Values (RNV) as specified in Annex XIII to Regulation (EU) No 1169/2011. Indeed, fresh fig provides per 100 g the following amounts of vitamins and minerals:

• potassium: 270 mg, equal to 13.5% of the RNV (2,000 mg);
• vitamin C: 7 mg, equal to 8.8% of the RNV (80 mg);
• calcium: 43 mg, equal to 5.4% of the RNV (800 mg);
• phosphorus: 25 mg, equal to 3.6% of the RNV (700 mg);
• iron: 0.5 mg, equal to 3.6% of the RNV (14 mg).

The nutritional profile changes withdrying, which concentrates sugars, minerals and fiber. In the samples studied, many phenolic compounds are found to be more concentrated in the peel than in the pulp, and the late figs have proven richer in phenols than the main harvest in the Dottato of Cilento (Russo et al., 2014).

Bioactive compounds in the evidence of the literature

The available evidence indicates with appreciable consistency that the fig contains phenols, flavonoids, anthocyanins, triterpenes and phytosterols associated with activity antioxidant e anti-inflammatory; however, much of the literature remains preclinical or review (Alzahrani et al., 2024; Hajam & Saleem, 2022; Fazel et al., 2024).

Reviews report potential antidiabetic, hypolipidemic, antimicrobial and neuroprotective activities, stressing the need for further clinical and safety confirmations (Petruccelli et al., 2025; Fazel et al., 2024; Salehi et al., 2020).

At the experimental level, compounds prenylated isolated from the fruits have shown in vitro a marked inhibition of nitric oxide production and antiproliferative activity on various tumor cell lines (Liu et al., 2019).

Food applications and potential industrial uses

In Italy, the fig has various uses: fresh consumption, drying, Jams e ice creams (Mazzeo et al., 2024; Mafrica et al., 2025; Monaco et al., 2024).

The literature also mentions uses functional broader: parts of the fruit can contribute to natural dyes or preservatives, as well as interest cosmetics and pharmaceuticals (Alzahrani et al., 2024).

Selection criteria for consumers and professional buyers

For the consumer the most useful criteria are origin, cultivar, degree of ripeness, drying method and integrity of the fruit. In DOP dried figs, the link between territory, Dottato cultivar and process defines much of the qualitative and aromatic profile (Russo et al., 2017; Russo et al., 2014).

For the professional buyer, important factors are standardization, traceability and supply channels, in a market where the certified Italian product can position itself as a quality alternative within the EU context (Monaco et al., 2024).

Products made with agriculture organic express the value of compliance with the highest standards — codified in Regulation (EU) 848/2018, as well as being subject to specific additional controls — to guarantee environmental sustainability and biodiversity.

In summary

The fig supply chain in Italy represents a model of territorial biodiversity that is found in the PDOs of Cosenza and Cilento — where Ancel Keys studied the Mediterranean diet (Strinati, 2019) — the highest commercial enhancement. Scientific evidence confirms interest in bioactive compounds of the fruit, while the European regulatory framework clearly defines the scope of consumer information. To consolidate the economic positioning of the sector, the protection of resilient cropping systems and the conversion to the system remain central organic as an added and distinctive value of Italian figs.

Dario Dongo

Credit cover Dario Dongo

References

Scientific literature

Alzahrani, M. Y., Alshaikhi, A. I., Hazzazi, J. S., Kurdi, J. R., & Ramadan, M. F. (2024). Recent insight on nutritional value, active phytochemicals, and health-enhancing characteristics of fig (Ficus carica). Food Safety and Health. https://doi.org/10.1002/fsh3.12034

Ciarmiello, L., Piccirillo, P., Carillo, P., Luca, A., & Woodrow, P. (2015). Determination of the genetic relatedness of fig (Ficus carica L.) accessions using RAPD fingerprint and their agro-morphological characterization. South African Journal of Botany, 97, 40–47. https://doi.org/10.1016/j.sajb.2014.11.012

Fazel, M. F., Abu, I. F., Mohamad, M. H. N., Daud, N. A. M., Hasan, A., Bakkar, Z. A., Khir, M. A. N. M., Juliana, N., Das, S., Razali, M. R. M., Baharin, N. H. Z., & Ismail, A. (2024). Physicochemistry, nutritional, and therapeutic potential of Ficus carica – A promising nutraceutical. Drug Design, Development and Therapy, 18, 1947–1968. https://doi.org/10.2147/dddt.s436446

Giordano, C., Arcidiaco, L., Rodolfi, M., Ganino, T., Beghè, D., & Petruccelli, R. (2025). Description of Ficus carica L. Italian cultivars—I: Machine learning based analysis of leaf morphological traits. Plants, 14(3), 333. https://doi.org/10.3390/plants14030333

Hajam, T. A., & Saleem, H. (2022). Phytochemistry, biological activities, industrial and traditional uses of fig (Ficus carica): A review. Chemico-Biological Interactions, 368, 110237. https://doi.org/10.1016/j.cbi.2022.110237

Liu, Y.-P., Guo, J.-M., Yan, G., Zhang, M.-M., Zhang, W.-H., Qiang, L., & Fu, Y.-H. (2019). Anti-inflammatory and antiproliferative prenylated isoflavone derivatives from the fruits of Ficus carica. Journal of Agricultural and Food Chemistry, 67(17), 4817–4823. https://doi.org/10.1021/acs.jafc.9b00865

Mafrica, R., Bruno, M., Fiozzo, V., Caridi, R., & Sorgonà, A. (2025). Rooting, growth, and root morphology of the cuttings of Ficus carica L. (cv. 'Dottato'): Cutting types and length and growth medium effects. Plants, 14(2), 160. https://doi.org/10.3390/plants14020160

Mazzeo, A., Magarelli, A., & Ferrara, G. (2024). The fig (Ficus carica L.): Varietal evolution from Asia to Puglia region, southeastern Italy. CABI Agriculture and Bioscience, 5. https://doi.org/10.1186/s43170-024-00262-x

Monaco, F., De Marinis, P., & Sali, G. (2024). Consumers' attitudes towards whole dried figs attributes: A preliminary study in Italy. Agriculture, 14(12), 2163. https://doi.org/10.3390/agriculture14122163

Nuzzo, V., Gatto, A., & Montanaro, G. (2022). Morphological characterization of some local varieties of fig (Ficus carica L.) cultivated in southern Italy. Sustainability, 14(23), 15970. https://doi.org/10.3390/su142315970

Petruccelli, R., Giordano, C., Beghè, D., Arcidiaco, L., Bonetti, A., Ieri, F., Rodolfi, M., & Ganino, T. (2025). Description of Ficus carica L. Italian cultivars II: Genetic and chemical analysis. Plants, 14(8), 1238. https://doi.org/10.3390/plants14081238

Rodolfi, M., Ganino, T., Chiancone, B., & Petruccelli, R. (2018). Identification and characterization of Italian common figs (Ficus carica) using nuclear microsatellite markers. Genetic Resources and Crop Evolution, 65, 1337–1348. https://doi.org/10.1007/s10722-018-0617-6

Russo, F., Caporaso, N., Paduano, A., & Sacchi, R. (2014). Phenolic compounds in fresh and dried figs from Cilento (Italy), by considering breba crop and full crop, in comparison to Turkish and Greek dried figs. Journal of Food Science, 79(7), C1278–C1284. https://doi.org/10.1111/1750-3841.12505

Russo, F., Caporaso, N., Paduano, A., & Sacchi, R. (2017). Characterisation of volatile compounds in Cilento (Italy) figs (Ficus carica L.) cv. Dottato as affected by the drying process. International Journal of Food Properties, 20, 1366–1376. https://doi.org/10.1080/10942912.2017.1344991

Salehi, B., Mishra, A. P., Nigam, M., Karazhan, N., Shukla, I., Kiełtyka-Dadasiewicz, A., Sawicka, B., Głowacka, A., Abu-Darwish, M. S., Tarawneh, A. H., Gadetskaya, A. V., Cabral, C., Salgueiro, L., Victoriano, M., Martorell, M., Docea, A. O., Abdolshahi, A., Calina, D., & Sharifi-Rad, J. (2020). Ficus plants: State of the art from a phytochemical, pharmacological, and toxicological perspective. Phytotherapy Research, 35, 1187–1217. https://doi.org/10.1002/ptr.6884

Institutional sources, statistics, databases and grey literature

CBI – Centre for the Promotion of Imports from developing countries (Ministry of Foreign Affairs of the Netherlands). (2026). The European market potential for dried figs (data International Nut and Dried Fruit Council, Eurostat, ITC). https://www.cbi.eu/market-information/processed-fruit-vegetables-edible-nuts/dried-figs/market-potential

CREA – Food and Nutrition Research Center. (2019). Food composition tables: Fresh figs (code 007050). https://www.alimentinutrizione.it/tabelle-nutrizionali/007050

Eurostat. (2025). Agricultural production – crops (database apro_cpsh1). Statistical Office of the European Union. https://ec.europa.eu/eurostat/statistics-explained/index.php?title=Agricultural_production_-_crops

FAO – Food and Agriculture Organization of the United Nations. (2025). FAOSTAT: Crops and livestock products. https://www.fao.org/faostat/

Strinati, M. (2019, November 19). Mediterranean diet, the digital museum is online. FT (Food Times). https://www.foodtimes.eu/it/pianeta/dieta-mediterranea-e-online-il-museo-digitale/

Regulatory sources

Commission Regulation (EC) No 417/2006 of 10 March 2006 supplementing the Annex to Regulation (EC) No 2400/96 as regards the entry of certain names in the Register of protected designations of origin and protected geographical indications (Pimiento Asado del Bierzo — (PGI), Fico bianco del Cilento — (PDO), Melannurca Campana — (PGI), Montes de Granada — (PDO), Huile d’olive de Nice — (PDO), Aceite de la Rioja — (PDO), Antequera — (PDO)). http://data.europa.eu/eli/reg/2006/417/oj

Commission Implementing Regulation (EU) No 596/2011 of 7 June 2011 entering a name in the register of protected designations of origin and protected geographical indications [Fichi di Cosenza (PDO)]. http://data.europa.eu/eli/reg_impl/2011/596/oj

Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. Consolidated text: 01/04/2025. http://data.europa.eu/eli/reg/2011/1169/2025-04-01

Regulation (EU) 2018/848 of the European Parliament and of the Council of 30 May 2018 on organic production and labelling of organic products and repealing Council Regulation (EC) No 834/2007. Consolidated text: 25/03/2025. http://data.europa.eu/eli/reg/2018/848/2025-03-25