Loin of Figs

The figs are the Dottati or the Brogiotti, dried after the abundant harvest at the end of September, blended with the other ingredients of the poor peasant tradition: almonds, small pieces of walnut and star anise seeds. Sometimes mixed with a little sapa (grape must simmered for a long time) or mistrà (liqueur obtained from the maceration of aniseed fruits in alcohol) and wrapped in fig leaves, they become "loins" or "lonzini". Once upon a time in the Marche countryside, in particular in the Vallesina, figs were grown in abundance and all ripened together shortly before the harvest. The peasants went to great lengths to preserve them in a thousand ways and this is how sweet fig salamotti were born. Tied with a thread of twine or wool, they lasted all winter, until spring, accompanying the snacks of the kids and the end of the festive meal. With a golden brown color, compact and solid, they are excellent cut into slices; today they are also vacuum packed to keep them fresh all year round.
The loin, cut into not too thin slices, looks like a fine mixture of ground dried figs, with the presence of almonds and walnuts. The nose immediately feels ripe fruit with an enveloping note of anise. On the palate it must be soft and harmonious.
If served with sapa (grape must), its overall sweetness with hints of caramel stands out.
It is excellent paired with a non-soft, medium-aged cheese and a glass of raisin wine.