These delectable, slow-baked fig balls are a Calabrian specialty, designed to pair with your favorite cheeses, cold cuts or ice cream. The Seggiano Fig Ball comes from Cosenza, Calabria, near the "toe" of southern Italy's boot. It is a delicious way of preserving the juicy Dottato variety of figs that grow there. These special figs, unique to the region, are rather large and have tender skins and soft seeds. The figs are hand-picked when plump then air-dried under protective nets. Once dried, they are cooked for eighteen hours at a very low temperature. Through this process they become sticky and filled with caramelized fig juices. Shaped into balls and wrapped in dried fig leaves, they are then oven baked at low temperature for another two hours.
Note: Often you will find that some drops of the ripe, dark fig juice have seeped out and marked the leaves; not to worry as this is a sign of a healthy, juicy fig ball.
Continental United States
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