This is a classical and traditional recipe of the Marche region, made with dried figs after harvest in late September, mixed with other ingredients such as: dried fruits, and with the addition of the sweetest visciola cherries and dark chocolate coverage. This dessert is the result of local tradition, It’s been a long time when in the Marche countryside, particularly in the Vallesina, figs used to raise in abundance, just before the harvest the farmer used to collect and store these fruits during the winter. The master chocolatier Paolo Mencarelli offers it in a particular version, with an addition of sweet visciola cherries and chocolate covered.
Cioccolateria Mencarelli was born from the will of the Master Chocolatier Paolo Mencarelli to reinvent chocolate as valuable raw material. Starting from Castelplanio, in the heart of the Alta Vallesina Valley, Paolo Mencarelli and has looked for the best cocoa beans, which comes from South America and Madagascar, and refining his technique of chocolate maker, managed to create a new combinations and unexpected interpretations; he has made fine pralines and confectionery specialties made from pure chocolate, improving with Mediterranean flavours the chocolate tradition of the Marche.
General Information: Lonzino di Fico is delicious tasted au natural, anyway, to savour all the nuances, you can pair it with Sapa, which make stand out its sweetness or, for lovers of sweet and sour, with a slice of medium aged cheese. How to eat: Cut the Lonzino di Fico into slices not too thin and consume it in the manner you prefer. Once opened, it should be kept in the refrigerator.
Dried figs, visciole cherries, cocoa mass, sugar, cocoa butter, almonds, emulsifier: soya lecithin, natural vanilla flavor.