Fig Lonzino

Italy

Marche

Cakes, pastries and sweets

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Fig Lonzino

Figs were once grown all over the Marche countryside, particularly around the Vallesina. One of the most common ways of preserving them was to turn them into sweet salami. Once dried, the figs were mixed with other traditional peasant ingredients: almonds, walnut pieces and star anise seeds. Sometimes a little sapa, slow-cooked grape must, was added, or mistrà (aniseed liqueur), and then the mixture was formed into logs and wrapped in fig leaves. Tied with a piece of string or wool, the lonzino would last until spring. Slices were given to children as a snack or eaten after festive meals. Fig lonzino is also excellent paired with cheese and dessert wine.

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Season

The figs are gathered and dried from August to September, but the lonzino is available year-round.

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The Presidium was launched to prevent lonzino becoming consigned to the gastronomic history books. It also wants to revive the cultivation of figs in the middle Vallesina, especially the less productive, more delicate varieties, which represent a rich heritage of biodiversity. As part of a project started with the producers in collaboration with the Marche Regional Authority’s agency for food and agricultural services, over 200 trees have already been planted. They will represent an important part of the Presidium’s production chain.

Production area
Castelli di Jesi, Central Vallesina, Ancona Province

Presidium supported by
Marche Region
Cooperativa La Bona Usanza
Serra de’ Conti (An)
Via Saragat, 21
tel. +39 334 3229360
fax +39 0731 878568
info@labonausanza.it
www.labonausanza.it
Presidium producers’ coordinator
Gianfranco Mancini
Tel. +39 0731 878568
gianfrancomancini46@gmail.com

Slow Food Coordinator
Morena Montesi
Tel. +39 349 8058969
morena.montesi@gmail.com
The Presidium was launched to prevent lonzino becoming consigned to the gastronomic history books. It also wants to revive the cultivation of figs in the middle Vallesina, especially the less productive, more delicate varieties, which represent a rich heritage of biodiversity. As part of a project started with the producers in collaboration with the Marche Regional Authority’s agency for food and agricultural services, over 200 trees have already been planted. They will represent an important part of the Presidium’s production chain.

Production area
Castelli di Jesi, Central Vallesina, Ancona Province

Presidium supported by
Marche Region
Cooperativa La Bona Usanza
Serra de’ Conti (An)
Via Saragat, 21
tel. +39 334 3229360
fax +39 0731 878568
info@labonausanza.it
www.labonausanza.it
Presidium producers’ coordinator
Gianfranco Mancini
Tel. +39 0731 878568
gianfrancomancini46@gmail.com

Slow Food Coordinator
Morena Montesi
Tel. +39 349 8058969
morena.montesi@gmail.com

Territory

StateItaly
RegionMarche

Other info

CategoriesCakes, pastries and sweets