The fig jam represents one of the most typical traditions of Southern Italy, among the oldest types of Italian jam. Just think that in Puglia an extra jam has always been obtained by leaving the figs to dry in the sun covered with sugar and that precisely in Salento there is the largest organic plantation at a planetary level. The Puglian territory cares deeply about the cultivation of this tree, in the same way as Campania (which has a typical variety in Cilento) and Sicily. The Belpaese is at the forefront regarding the cultivation offigs with the lowest possible use of pesticides.
In Trinacria this ingredient characterizes part of the pastry production, accompanying common products like crostata, with authentic recipes. Exemplary is the case of fig buccellati, cookies filled with fig jam, almonds and raisins, decorated with glaze.
We could say that there is not a single preserve made with these fruits, but many types, since many locations produce small jewels by pairing the fruit with walnuts, pine nuts or even wines (Barolo, for example). Its most original Italian version is accompanied by blue or spicy cheeses, but also fresh and aged goat cheeses.
