Every summer, for centuries, in the hills of the Cosentino hinterland, the ancient gesture of collecting figs and letting them dry in the sun according to the ancient methods of tradition, on intertwined reed mats, called in dialect jargon “ cannizzole ” is repeated .
In September, after the peasant experts have completed their work, the dried figs , turned white, are transported to Amantea , in the F.lli Marano artisan laboratory , to be processed according to the family recipe that has been handed down from 1930 .
Every phase of the processing is carried out by hand, since there are no machines capable of replacing man in this particular manufacture.
