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In addition to lemons, olives, and almonds, figs are an integral part of Sicilian food culture. Dating back to historic times, figs have grown wildly across Sicily. Known to be native to western Asia, and eastern Mediterranean, these fruits are now sought after and cultivated. Today in Sicily, two types of figs are grown, the "Italian White," known for its outside greenish color and the "Italian Black," known for its deep purple color. Both figs ripen near the end of July and through September. The result of the ripened fruit is a rich, soft, sweet, honey-like flavor. Marked by hints of berry, this fruit makes for the perfect ingredient for many Sicilian dishes.
First and foremost, this fruit is delicious to simply eat alone. However, if you are looking to get creative, there are many other ways figs can be enjoyed. Combine a fresh fig with your favorite aged cheese (Parmigiano Reggiano is our pick!) and enjoy it as a savory snack. Preserve it and make fig jam to be used on fresh bread or alongside chicken or steak. Top your pizza with figs and bacon for a savory experience unlike any other. Dry and preserve figs to later create the ultimate Italian Christmas cookie, cuccidati. You may be getting the point, the possibilities of figs are endlessly delicious.
This brings us to the recipe at hand... Fig and Prosciutto Bruschetta. We love this recipe because it is so delicious, simple... and you don't need a fig tree in your backyard to pull it off! This recipe features one of our favorite products, Villa Reale Sicilian Fig Jam. Made using the highest quality figs grown on the island of Sicily, this fig jam delivers a perfect earthy, rich fig flavor. We love whipping this up as a little snack (we are all about the snackiceddu) or as part of an antipasti platter before guests come over. Read on and enjoy!
Fresh sliced bread
Il Forteto Pecorino Stagionato with Black Pepper is produced in the farming town of Mugello near Florence and Tuscany. A delicious sheep's milk Pecorino aged for three months (Stagionato). The aging gives the cheese a firm texture and a nutty, slightly herbaceous flavor, all complemented by subtly piquant black peppercorns scattered throughout the cheese.
La Casearia Ubriaco di Raboso is made from cow's milk and is soaked in Raboso wine from Veneto. The cheese is aged for a total of 12 months. Underneath Ubriaco di Raboso's deep violet-hued rind lies a semi-hard, pale yellow paste with small make holes scattered throughout. Aromas of red wine, with flavors of blackberry and sour cherry, finishing with a spicy, yet mild tang.
Originally from southern Italy, Caciocavallo translates to "cheese on horseback" and is said to date back to the 14th century. Today's caciocavallo is made from 100% cow's milk and is produced using methods similar to provolone. It has a mild, slightly salty flavor and is firm with a smooth texture. It is excellent paired with Castelvetrano Sicilian olives and Volpi Salami.