Expe­ri­ence

Let’s learn how to make “fichi mar­i­tati” in the heav­en of ancient fruits

Col­lec­tion, prepa­ra­tion for dry­ing and use of dried figs —

min 6 pax
Cost: from 6 to 9 peo­ple €60 peo­ple; from 10 peo­ple €50 peo­ple
Chil­dren: up to 6 years free; up to 12 years €20 pax
Inter­pret­ing: €35 / h

4 hours, from 9:00 to 13:00. Every day except Thurs­day. A unique occa­sion to be at the botan­i­cal con­ser­va­to­ry “ I gia­r­di­ni di Pomona” to learn togeth­er ancient tech­niques of prepar­ing the typ­i­cal “ fico mar­i­ta­to”: dried Figs filled with almonds and lemon zest. The day will begin with a walk among the Figs, tast­ing all sorts of dif­fer­ent vari­eties and har­vest­ing straight from the trees the best ones for dry­ing pur­pos­es. Under the shade of the pine trees we will than learn how to cut and open Figs and arrange them on “sci­aie”, the tra­di­tion­al trays for dry­ing. Final­ly, we will fill dried Figs with roast­ed almonds and lemon zest.

The art of pre­serv­ing fruit

Har­vest­ing, tast­ing and fruit preser­va­tion tech­niques — min 6 pax
Cost: from 6 to 9 peo­ple €60 peo­ple; from 10 peo­ple €50 peo­ple
Chil­dren: up to 6 years free; up to 12 years €20 pax
Inter­pret­ing: €35 / h.

4 hours, from 9:00 to 13:00. Every day except Thurs­day. The day will begin with a walk in the gar­dens in search of ripe sea­son­al fruits that we can col­lect and taste guid­ed by one of the conservatory’s expert col­lab­o­ra­tors. Depend­ing on the type of fruit, its degree of ripeness and the abun­dance of the har­vest, we will choose the type of trans­for­ma­tion to be car­ried out.