Lonzino di fico

Obtained by grinding figs with walnuts, almonds and aniseed, this typical sweet of the province of Ancona has distant origins.


In the rural tradition of the Marche countryside, in fact, figs were cultivated in abundance.

However, these ripened together just before the harvest and so farmers had to invent different ways to preserve the figs: in this way was born the “lonzino di fico”.

The dough was shaped until it assumed a cylindrical shape.

It was then tied with a piece of string and stored until spring.

To prevent the lonzino di fico disappeared in 1999 a Slow Food Presidium was born aiming to recover and revive this ancient recipe.

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