Bottega Pistho
The fig: the fruit of abundance
In Sicily the fig is the fruit of generosity. It ripens between July and September, when the sun is at full strength, offering a sweetness that is full, rounded, and unmatched. Our figs are picked at perfect ripeness and turned into jam the same day — because figs wait for no one.
Just two ingredients: organic figs and cane sugar. The fruit speaks for itself.
A sweetness that tells of the Mediterranean
On the palate it's sweet with notes of caramel and honey. The consistency is soft, with the fig's characteristic tiny seeds adding a gentle crunch to every spoonful. The colour is a deep amber, dense, reminiscent of late summer days when the light turns golden.
The pairing that changes everything: figs and cheese
- With aged pecorino — The classic. Fig sweetness against pecorino saltiness. A teaspoon on a shard: the perfect appetiser.
- With gorgonzola — Sweetness balances the tang. On a warm crostini, it's sublime.
- In a tart — Shortcrust base, layer of jam, crushed walnuts on top. 30 minutes in the oven, a lifetime of memories.
- With Greek yoghurt — A generous spoonful in yoghurt, granola on top. A breakfast worth waking for.
In Sicily, figs were eaten fresh from the tree, warm from the sun. Those who couldn't finish them all laid them to dry on the rooftops. Our jam captures that taste — the fig at the peak of its sweetness.
Organic, no compromise
Certified BIO (IT BIO 006, operator No. D58G). No added pectins, no preservatives. Just fruit and the right cooking time do the rest.