These exceptional, sweet Dottato figs come from Calabria, southern Italy. The fresh figs are oven-baked slowly for up to 12 hours, formed into balls and hand-wrapped in fig leaves. The result is a taste as dark as molasses, with a liquorice-like intensity. Unwrap the ball and let the precious figs tumble out onto the cheese-board. Perfect with Pecorino, Gorgonzola or soft cheeses.
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