Fig Syrup with balsamic vinegar from Calabrian figs.
In Calabria, they take supreme care in selecting and drying the figs in August and September. They dry outdoors on special mats for air circulation during the day and are brought inside at night so no dew can form.
This syrup comes from Dottato Figs, with rich flesh and tiny seeds, yielding a syrup both intense and harmonious. Drizzle over blanched green beans, and serve as a side dish with poultry or pork. A decadent accompaniment to cheeses and gelato.