Dolci Pensieri di Calabria
Fig Salami & Fig Balls

Figs grow everywhere in the south of Italy.  In Calabria, brothers Franco and Antonio Rao carry on their family’s tradition of drying and preserving figs, and preparing them in a dozen different ways to be enjoyed at any time of year.  Using only the sweet white Dotatto figs grown in the hills of Cosenza, they make dozens of confections, but my very favorites are their Fig Salami and Fig Balls.

Fig Salami is made by combining ground dried figs, rum and spices, forming it into a salami shape, dipping it in dark chocolate, rolling that in powdered sugar, then netting it—to look exactly like a salami!  Sliced and served after dinner with toasted nuts, fresh grapes and a glass of port, it’s the ultimate simple dessert.

Despite their less-than-glamorous name, Fig Balls are a truly glorious creation.  Fresh figs are dried on bamboo mats for twenty-four hours until their juices begin to weep.  They are then roasted at a low temperature for twelve hours until their juices caramelize into a thick molasses.  When cool they are hand pressed into a ball, then wrapped in fresh fig leaves and tied with raffia.  To eat the figs, you untie the raffia, and then unwrap the dry, crackly leaves to reveal the sweet, dark figs within.  Serve with mascarpone cheese and a drizzling of thyme honey; toasted almonds or marzipan; blue cheese; or roasted pork, goose or duck.  Chop and fold into your turkey stuffing; stuff into the center of a pork loin before roasting; or add to brandied fruit compote.  You will never taste anything else like them.

Fig Salami: 200g
Fig Ball: 250g