The origin of the dry-fig loaf is lost in the mists of time.
Once upon a time, people used to pick all the figs that trees would generously offer and make sure that none of them were wasted.
The conservation method was simple: ripe figs were dried in the household’s wood oven – after the bread was baked – and later chopped up with a kitchen knife, today replaced with a modern meat mincer. The resulting paste would be added with some walnuts, almonds and some turnip flower seeds while richer people would add some drops of “mistrà” home-made distilled liquor.
The fragrant dough would then be divided into small portions to be shaped like a salame and wrapped up in fresh fig leaves knotted with wool threads and become ready for a simple, but nutritious snack for our grand-parents.
The improved socio-economic conditions of our “marchigiani” people had almost abandoned this old “genuine and laborious snack”.

According to our company mission of “re-discovering” old and forgotten recipes of our traditions, we have resumed and worked on this forgotten recipe.
We pick our figs, we dry and mince them before adding some walnuts, almonds, hazelnuts and anise seeds and drops of mistral liquor to the resulting paste of dried figs. The fragrant dough is then portioned and salame-shaped before being wrapped in the aromatic fig leaves. We knot the leaves with colourful wool thread, faithful to our “marchigiana” tradition.

We are proud to have restored this traditional recipe and are pleased to unveil this delightful delicatessen beyond Marche region borders.
In the hope to meet the finest modern connoisseur’s taste, we have revised the traditional recipe by adding some drops of bitter chocolate to the dough with the aim of not only reducing the sweetness of figs – which not everyone enjoys -, but also to meet young people’s taste.

In compliance with the latest food hygiene and safety regulations and according to the fig-loaf tradition, we have placed a patented micro-perforated liner between the dough and the fig leaf for two reasons: it allows the natural perspiration of the product while aging and prevents any contact between the fig leaf and the edible dough. Therefore, there isn’t any risk of contamination with potential yeasts and molds, as stated by the results of the enclosed chemical test.

Our nutritious and tasteful fig-loaf is today living a second youth because of its happy pairing with the exciting flavours of the great Italian cheese selection, especially with the “formaggio di fossa” (pit cheese), “pecorino” (goat milk cheese), “ parmigiano”, “il castelmagno” among others.

Our greatest ambition is that our customers appreciate our work of research, production and innovation of our Marche cooking and pastry tradition and, in general, of the Italian culture of culinary arts.

lonzetta di fico


Sapa is a syrupy sweetening agent made in the Marche region of Italy by simmering down grape juice to reduce its volume. In Italy today, it is called “Mosto Cotto” (cooked must.)
Mosto cotto must not be confused with vino cotto which is the must of any of the local varieties of grapes, heated in a copper vessel until reduced to a half or third of its original volume, and then fermented.
Instead, Sapa or mosto cotto is made by the slow cooking and reduction over many hours of non-fermented grape must. It is heated in a copper vessel until it is reduced to about one-fifth of its original volume and the sugars present have caramelized. It can be made from a number of varieties of local red wine grapes and before the grapes are picked they are allowed to wither naturally on the vine for about thirty days. In Roman times it was known as sapa.
Sapa was one of the main ingredients of farmer’s diet in old times and its production was – and still is – made during the grape pricking season. The sapa was typically used in the baking of cakes because it was easily home-made and therefore, cheaper than honey or granulated sugar. Sapa is still being used in today’s cooking and it is typically served with a selection of seasoned and tasty cheese as well as with fresh salad, fresh cream or creamy flavours to enhance the ice-cream taste.
In summer sapa can be added to fresh water for refreshing drinks. An old saying suggests “add sapa to a full glass of fresh snow and kids will be happy to drink a nice and tasteful slush!”.

Today’s Sapa syrup is a fundamental ingredient to bake one of the most peculiar winter cakes: cavallucci, a croissant filled in with sapa and dried fruit that can be stored for a longtime. Also, sapa can be served as a sauce for seasoning polenta food or for topping of a slice of fig loaf. It is not to forget that sapa is also one of the king ingredients of the fig loaf dough.

At the Dolciaria Marche we have faithfully followed the cooking steps of our grandparents: we have hand-picked the precious grapes of our local vineyards, pressed them and cooked them slowly in a heated copper vessel over many hours until it is reduced to an unmistakable dark, thick and sweet syrup.
In compliance with hygiene and health regulations, we sell sapa in a typical amphora-shaped 500-ml bottle, a perfect product for those who want to discover or rediscover the flavours, aromas and colours of the ancient tradition of the Marche culinary arts.

sapa marche

Wine and Visciola, the wild cherry wine of Marche.

Vino di Visciola (wild cherry wine) is a delightfully fragrant alcoholic beverage of Marche. It is made from a blend of native cherries (prunus cerasus, a variety of acid cherries similar to black cherries, but sweeter and darker in colour), red wine and sugar.
Through the Middle ages until today, it is a farmers’ custom to pick visciola cherries when ripe and keep them in a glass jar with sugar under the sun until dried.

During grape picking season, farmers add the wine must to the syrup obtained from the visciola cherries and the sugar and let the mixture ferment.
Farmers wisely and patiently wait for the complete fermentation until a fragrant, smooth wine is ready to be served as a sweet dessert wine.

We, la Dolciaria Marche, select the best locally produced visciola cherries and faithfully follow our traditional recipes to proudly offer our customers “Vino & Visciole”: a rich wine with a dominant and pleasant red fruit and flower flavours and a balanced taste.

This is a perfect example of a meditation wine, the Italian definition of a wine that needs to be drunk with an attitude of understanding its complexity. Drinkers of the meditation wine are kindly asked to ”Stop and slow down – this wine should be approached calmly, reflectively to understand its complexity and composition”. Enjoy it! Salute!

vino e visciole

Torrone cakes.

Following the “Esperis” tradition, our production is handcrafted with quality craftsmanship and passion for traditional recipes.

It is a very sweet paste made of dry fruit and honey.

Our top selection:

-Crumby Almond

-Smooth Almond

-Crumbly Pistachio nuts

-Crumbly or Smooth Almond with a chocolate coat

-Smooth Rum with a chocolate coat

-Smooth chocolate and hazelnut

-Smooth coffee and hazelnut

Net weight: 200 gr-240gr-280gr

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