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Seggiano Baked Fig Ball 200g



This ancient and delicious recipe uses juicy Dottato figs from Calabria, in southern Italy. Plump, sun-dried figs are soaked, cooked and shaped into balls, then wrapped in fig leaves and slow baked to perfection.

The caramel and liquorice flavours are a delicious complement to soft cheeses, such as young pecorino and ricotta. Slice with sharp knife and serve.

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