BETA VERSION

Official Tourist Information Site of the Piacenza local editorial office

TORTA DI FICHI DI ALBAROLA DI VIGOLZONE DE.CO.

Municipal denomination De.Co
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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.

Recipe

TYPE
Dessert
DIFFICULTY
facile
INGREDIENTS

– ½ kg of flour 00
– 150 gr of butter
– 150 gr of sugar
– 2 eggs
– a dose of yeast
– a pinch of salt
– lemon juice (2 lemons)
– 20 fresh figs of each variety
– 3 fioroni figs
– apricot kernels or bitter almonds

PREPARATION

Mix all the ingredients vigorously (except figs and almonds) until you obtain a soft and homogeneous mixture. Leave it rest for an hour in a cool place and roll out the dough.
Crumble the almonds (or the apricot kernels) on a baking tray, cover with pastry and put figs on it.
Bake for 40 minutes at 200 °C, until you see the reddish fruits.

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