The figs used to make this product are Dottati or the Brogiotti, dried after harvest in late September, mixed with other ingredients of peasant traditions such as almonds, small pieces of nuts and seeds of star anise, until they form a dough that is wrapped in fig leaves tied with wire, so take the characteristic shape of a pork Lonza. This pastry belongs tolocal tradition, when in the Marche countryside, particularly in Vallesina, figs were cultivated in abundance, often maturing at the same time, just before the harvest, they had to be collected and stored to last through the winter.
Cooperativa La Bona Usanza was born in 1996 in Serra de 'Conti, a small town on the hills of the Marche, from the work of a group of fans aiming at saving from extinction pulses, cereals, pastries, sauces that were the basis of the history of food of this territory. The Bona Usanza has small productions, work in a traditional way, in order to safeguard the typical food of the area and protect the agro biodiversity
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.
Tasting Marche recommends to enjoy the Lonzino di Fico with a slice of Medium Hard Pecorino Cheese and a glass of Passito di Lacrima di Morro D'Alba.