A TRADITIONAL PASTRY
We employ the name “lonzino” just for the preparation. Once in Marche countryside, the fig cultivation was a strong custom: peasants worked hard to pick and preserve them. One of the methods was the one called “lonzino” prepared with figs let dried in the sun, ground, kneaded with anise, almonds, walnuts, rolled up in leafs fig and tied with a wool thread.
DRIED FIGS IN ANCIENT ROME.
A Lonzino di fichi recipe was written by the Latin composer Columella (65 d.C.), and it was transmitted from the rural tradition to nowdays.
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