Amber color, rich caramelly flavor, juicy chunks, flowery notes, and a honey-like finish, each spoonful of Maida white fig jam is an immediate bite of summer.
These are not just any figs, they’re Dottato Bianco of Cilento, prized for their tender white skin (hence the name: bianco), dense sweet pulp, and finer seeds that give them a silky mouthfeel.
Farmer Franco and his team are getting ready for fig season, going from the beginning of August to the end of September in the Natural Park of Cilento, a few miles south of Napoli.
Right after being picked by hand, the figs are also cleaned, peeled, and sliced by hand: these delicate gems need to be handled super carefully. Once chopped in wedges, they’re slowly cooked down to this luscious jam, with the only addition of sugar and lemon juice. No preservatives, pectin, or frozen/pureed fruit here.
Maida white fig jam tastes like you’re biting into one of farmer Franco’s ambrosial figs, making it a dreamy pairing for both sweet and savory dishes:
on a slice of toast or focaccia with ricotta (like our amico Phil in the pic above)
add on top of your pizza (prosciutto e fichi!) or tacos à la Jeff Gordinier.
in a panino with salame + blue cheese (inspired by the cult favorite at Bread&Salt)
pair with aged cheese for a sophisticated aperitivo spread
dot your ice cream or yogurt with abandon