Salento has the primacy for more than fifty varieties. The art of drying figs is twelve centuries old. They can be simply dried or almond-shaped, stuffed with small pieces of walnuts or with citrus fruits. They are then stored in amphorae, layered with bay leaves
10 Dried figs
20g of candied orange peel
50g of dark chocolate
Insert a small piece of candied orange peel into each fig, then dip it halfway into the melted dark chocolate and place it in paper molds until the chocolate is well solidified
