Dried fig halves, stuffed with almonds and candied orange, and dipped in dark chocolate, are a centuries-old treat that will still grace a Christmas table today
The wine and beer shop I can see from our kitchen window sells biscuits and sweets, too. Like any shop, the selection and volume varies over the year. There are great waves of stuff around carnival and Easter, followed by a low ebb of boiled sweets and hard, nutty biscuits over the summer, until another wave starts in September, which gets bigger and bigger until a few days before Christmas, when the shop suddenly seems looted and full of holes.
Living just metres away and watching the arrival of dozens of panettoni from my desk is risky, like living too near a train station, and I often manage to miss out on what I want. Last year, it was a chocolate advent calendar – rare in Rome and promised to my son. For weeks, they had a pile, until suddenly they didn’t. Also, chocolate-coated tangerine segments and stuffed figs – also promised, also gone.
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