Fig cake, typical of Albarola, has its origins in a Jesuit monastery (currently Villa Peyrano).
When missionaries came back from their evangelization journeys, they used to bring home some typical products.
Fig trees found in Albarola the perfect climate to grow. The abundant production allowed the jesuits to dry or bake the fruits, so the fig cake was born. There are two versions: the first one is a kind of fig tart, made with lemon pastry; the second one is filled with figs.
June and September are the perfect months to taste this cake.
In 2007 the fig cake gained the De.Co. recognition from Vigolzone.
