Fig

rectangular puff pastry • figs • pizza mozzarella (about 100 grams) • spicy gorgonzola or Roquefort cheese (about 100 grams) • Prosciutto (as needed)

tortellini (300 grams) • mushrooms, preferably cremini or white button (250 grams) • prosciutto (80 grams) • diced prosciutto (20 grams) • onion • black Brogiotti figs (or other fresh black figs) • Salt and pepper, to taste • Olive oil, to taste • Fresh parsley, to taste

penne (65 g) • figs (160 g) • garlic, finely minced • Butter • red onion, sliced • all-purpose flour • milk (100 ml) • gorgonzola (30 g) • Parmesan cheese • Salt and pepper

all-purpose flour (250 grams) • unsalted butter, softened (125 grams) • sugar (100 grams) • Zest of 1 lemon • finely chopped almonds (60 grams) • fig jam (400 grams)

gluten-free cookies (about 180 grams) • unsalted butter, melted (about 80 grams) • whole almonds • ricotta cheese (about 250 grams) • cream cheese (about 200 grams) • fresh figs • honey • heavy cream (about 250 grams) • powdered gelatin (about 7 grams) or 3-4 gelatin sheets • Fresh figs • Liquid honey • Sliced almonds

penne pasta (80 g) • pork sausage (150 g) • figs • pine nuts • extra-virgin olive oil • lemon juice • grated Parmesan cheese • Iodized salt • Black pepper

spaghetti (300 grams) • guanciale (200 grams) • ripe figs • Grated Pecorino Romano cheese • To taste, ground black pepper • To taste, salt • To taste, extra virgin olive oil

black figs • halloumi cheese • ball fresh mozzarella (fiordilatte) • walnut halves • fresh basil and thyme leaves • Olive oil, balsamic glaze,

rustic bread • balls fresh mozzarella (fiordilatte) • black figs • yellow and red cherry tomatoes on the vine • honey • sprigs fresh thyme • Extra-virgin olive oil • Salt and pepper

all-purpose flour (about 300 grams) • medium eggs • sugar (about 100 grams) • cold unsalted butter (about 100 grams) • Zest of 1 organic lemon • figs, peeled (about 800 grams) • sugar • unsweetened cocoa powder • walnut halves, shelled and chopped (about 50 grams) • ground cinnamon, or just a pinch if you prefer a milder flavor (the original recipe uses 2 teaspoons) • Juice of half a lemon • Powdered sugar for dusting

rustic or sourdough bread • black or green figs • Brown sugar, • arugula • Toma cheese, • Salt and extra virgin olive oil,

all-purpose flour (about 300 grams) • sugar (about 100 grams) • eggs • sunflower oil (about 100 grams) • baking powder (half a packet) • salt • vanilla sugar or 1 teaspoon vanilla extract • Fig jam

chestnut flour (about 350 grams) • cold water (about 400 grams) • walnut halves (about 100 grams) • dried figs (for the batter) • raisins, soaked (about 100 grams) • salt • sugar • fresh rosemary • extra virgin olive oil • whole milk ricotta (about 300 grams) • brown sugar • small packet pine nuts

figs • speck (or prosciutto) • For the batter • cold water (150 ml) • all-purpose flour (150 grams) • Toothpicks, • Tools • Whisk • Mixing • Knife • Plates • Fork •

all-purpose flour (about 300 grams) • eggs • sugar (about 100 grams) • oil (about 100 ml) • vanilla powder • Lemon zest • Cinnamon, to taste • salt • baking powder • medium ripe figs • amaretti cookies, crumbled (about 120 grams) • dark chocolate with whole walnuts, chopped (about 100 grams) •

gluten-free bread flour mix (about 220 grams) • rice flour (about 30 grams) • olive oil • salt • warm water (about 200 grams) • dry yeast • sugar • fresh rosemary • gorgonzola cheese, sweet or spicy (about 200 grams) • walnuts • black figs

Bread • Figs, • sweet prosciutto • robiola cheese (about 200 grams) • Chives • honey (about 20 grams) • Salt and pepper, to taste

whole wheat bread • figs • Salt and pepper,

heavy cream (250 ml) • sugar (100 grams) • lemon juice (30 ml) • agar agar (3 grams, natural thickener) • milk (30 ml) • figs • sugar (70 grams)

small ripe figs (or 6 large black figs), halved lengthwise • ricotta cheese (about 90 grams) • crispbread slices (such as Wasa), halved • Chopped chives, to taste • bacon, cut in half • maple syrup • sherry vinegar or red wine vinegar • chili powder

all-purpose flour (160 grams) • whole spelt flour (140 grams) • bread flour (Manitoba) (200 grams) • sugar (60 grams) • fresh baker’s yeast (10 grams) • water (200 ml) • plus 1 tablespoon milk (100 ml) • extra virgin olive oil • salt (10 grams) • Extra virgin olive oil, as needed for the surface • Salt and black pepper, • About 1 1/3 to 1 1/2 pounds fresh figs (600-700 grams) •

all-purpose flour (about 320 grams) • granulated sugar (about 100 grams) • large eggs • sunflower oil (80 ml) • baking powder for desserts (about 2 teaspoons or 8 grams) • Grated lemon zest • milk for the dough • About 4 tablespoons fig jam • milk for brushing • Powdered sugar, as needed, for dusting

graham crackers • butter • coconut milk without emulsifiers (the thick part) • Heavy cream, unsweetened • raw cane sugar • ground cinnamon or flavoring of choice • gelatin (4 sheets or 20 grams agar agar) • gelatin • water • raw cane sugar • vanilla extract • fresh figs or other fruit of choice

multigrain sandwich roll • prosciutto • stracchino cheese (50 g) • walnuts • Mixed salad greens, • figs • Salt • honey

mixed nuts (I used almonds, cashews, and walnuts) • dried fruit (I used apricots, figs, and raisins) • coconut oil • large, very ripe bananas • coconut oil • 100% cocoa powder • peanut butter • coconut cream • dark chocolate • glucose syrup • cocoa puffed rice • Pomegranate seeds for decoration,