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Wild Fig Slatko - Slow Food Presidia
 

Wild Fig Slatko

Macedonia

Situated in the heart of the Balkan Peninsula, the Republic of Macedonia has long been a treasure house of gastronomic and cultural traditions, as well as a crossroads of peoples, religions and cultures. In the southeast of the country, from the Macedonian side of Lake Dojran to beyond the River Vardar on the Greek border, you can find many fig trees. On state land in the municipalities of Bogdanci, Gevgelja, Dojran and Valandovo there is a particularly large number of wild trees whose green, pear-like fruit hardly ever reaches full maturity. It was this large quantity of fruit that prompted local people to find a way of making it edible and palatable, resulting in a recipe for a wild fig preserve called Slatko ("sweet" in Macedonian). The local women carefully preserve the details of this recipe, along with the long and laborious process of making it. Men have traditionally dealt with harvesting the fruit, which is done as soon as it starts to ripen. To make the preserve, the figs are first boiled nine times to eliminate the milk. Only then do the fruits release their sugars and can be drained. Separately, a syrup of water and sugar is prepared, to which the figs are then added. The resulting Slatko is boiled for another hour, before lemon is added to maintain the fig color. When it has cooled and the fruit has absorbed the syrup, the preserve is added to glass jars. Wild Fig Slatko has a herbal, spicy fragrance, with slight caramelized notes. It is sweet on the palate, with light astringency at the end. It tastes best when eaten fresh. A number of other recipes also exist, for example the Wild Fig Slatko cake of Grandmother Slavica. To make the cake, the figs are cut into small pieces and mixed with warm water, flour, oil, sugar and a tablespoon of baking soda. The dough is then placed in a pan and cooked for half an hour at 180°C.
Wild Fig Slatko is produced at home for family consumption and is not available on the market; only small quantities are sold by word of mouth. Strict Macedonian food regulations and a lack of legislation regarding traditional products means it is very difficult to obtain certification to sell this preserve on the market. The objective of the Presidium is to move the product from one made exclusively for family use to a quality artisanal product. The first step was to create an association to promote Wild Fig Slatko. The producers will now define production rules with the help of local consultants and the Slow Food Foundation for Biodiversity. The Presidium will then set up a production workshop that meets regulations, finalize packaging and promote the product. At the same time, supported by members in Macedonia, Slow Food will continue to work with local authorities so that they adopt legislation for local products.

Production area
Bogdanci, Gevgelja, Dojran and Valandovo municipalities

Technical partners
Faculty of Technology and Metallurgy at Ss. Cyril and Methodius University of Skopje
Development Center of South-East Region

32 women from Valandovo, Gevgelija, Dojran, Bogdanci Municipalities gathered in Ekorosales Association
Presidium Coordinators
Nada Karaivanova
Convivium Slow Food Bogdanci
Tel. +389 70511593
nadakaraivanova@yahoo.com

Andigona Kostadinova
Tel. +389 78276086
kostadinovaani@yahoo.com

 


 
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