The main basic product, the fig, is cultived and picked up in Calabria, in the area of Crati Valley where traditionally the farmers selected a kind of fig called "dottato". This fruit is considered the best in the world for its organoleptic characteristics.

The figs, selected by Colavolpe, are dried on special fence, in August, and immediately carried in the firm for the tranformation. The process of transformation happens according a method of manual ability: the dried fig is open and stuffed with almonds, orange peels or cedar, walnuts, so the final product will contain the flavours of Southern Italy. Then the fig is cooked in the oven and perfectly sterilized and at least it is covered with extra fine chocolate or glazed. The packaging is the final phase of the process, highly creative. The company has a special department caring the image and researching new artistic and special gift decorations for special festivities; anyway they mantain the traditional liberty box in which the products were first proposed in 1905.

Dryng process of the figs in summer

All the phases of the process is due to the expert hands of specialized workers, according to the tradition, but to assure the absolute genuineness of the product, the company is perfectlty adapted to the CEE indications (see HACCP system and ISO 9002).