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Dried Fig of Carmignano is famous across the country for its organoleptic attributes and its ancestral and natural drying technique.Sweet and soft with a slight taste of anise, dried fig from Carmignano is very tasty with mortadella from Prato, but is also perfect as a light dessert. It’s famous across the country for its organoleptic attributes and its ancestral and natural drying technique. Since December 1, 2001, Dried Fig from Carmignano has become a Slow Food “Presidia”.
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