September figs: the signature fruit of the Italian back-to-school season
September means fresh figs are back on Italian market stalls, a moment families and food lovers look forward to. This fruit, a symbol of late summer, turns up in many southern recipes: salads, desserts, sweet-and-savoury dishes and antipasti. To make the most of the season, you need to know how to pick figs that are perfectly ripe, with supple, fragrant skin. The most common varieties in Italy are Dottato, Brogiotto and Verdino, each with its own texture and sweetness.
For a classic antipasto, pair sliced figs with cured ham, mozzarella di bufala or sheep's cheese. This simple, refined combination is what makes the big September tables such a success. For an even more southern touch, add a drizzle of orange and lemon olive oil, obtained by crushing fresh citrus together with the olives at the moment of extraction: its aroma lifts the sweetness of the fruit without overwhelming it.
Discover the revisited Italian aperitivo board too, for original combinations with tapenades, black olives and fresh figs.
Traditional uses and family recipes
Figs in antipasti and salads
One of the most popular ways to enjoy figs in September is to work them into antipasti. On a board, arrange halved figs, a few slices of Parma ham, rustic bread and a little PGI balsamic vinegar of Modena for balance. Figs also go perfectly with rocket, walnut and parmesan shaving salads, lifted with a drizzle of orange and lemon pressed olive oil for an unmistakable freshness.
For a sweet-and-savoury version, try oven-roasted figs with goat's cheese, a little Calabrian honey and a touch of citrus olive oil. This dish, simple but elegant, is perfect as a starter or alongside a seasonal main course.
Figs for dessert: simplicity and elegance
In Italy, figs also lend themselves to plenty of desserts. Cut in half, set on a bed of fresh ricotta and finished with a drizzle of pure bergamot juice or bergamot spread, they become a quick and refined dessert. Fig tarts, homemade jams and even figs poached in red wine are classics of the season, often served at Sunday family meals.
Pairings and tips for showing off figs in September
Choosing and storing figs well
- Go for local, seasonal figs with thin, unblemished skin.
- Eat them soon after buying: figs do not keep for long.
- To extend the season, think about jams or homemade dried figs.
The best Italian pairings
- Orange and lemon pressed olive oil: ideal as a finishing touch on fresh or roasted figs.
- PGI balsamic vinegar: a few drops are enough to wake up a salad or an antipasto.
- Italian cheeses: mozzarella, ricotta, pecorino or gorgonzola, to play on contrasting textures.
- Walnuts, almonds or pistachios to add crunch.
For festive tables or big family gatherings, go for the revisited Italian aperitivo board with fresh figs, tapenades and citrus olive oil. For an even more personal experience, discover the bottle personalisation service, an elegant touch to set off your autumn table.
Frequently asked questions
How do you choose good fresh figs in September?
Go for figs with supple, unblemished skin, slightly split, a sign of ripeness. Avoid fruit that is too firm or shows traces of mould. Local markets in Italy are full of varieties that change from region to region.
Which pairings work best with figs in Italian cooking?
Pair them with fresh cheeses, cured ham, a drizzle of orange and lemon pressed olive oil or a few drops of PGI balsamic vinegar. Nuts such as walnuts, almonds or pistachios also add a lovely dimension.
How do you store and use figs outside the season?
Make homemade jams, dry the figs in the open air or in the oven, or keep them in a little organic ripe fruity olive oil for an authentic Italian flavour, even after September.
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