Here is a specialty that can only be enjoyed at Albarola in the municipality of Vigolzone: it is the fig cake, a dessert that may seem curious in the Po Valley. Yet the cake with figs obtained in 2006 the recognition De.Co., a certificate that certifies its origin in this territory.

The reason is historical: in 1600 there was a convent of Jesuit fathers in Albarola (the current Villa Peyrano), who returned from their travels always brought something typical discovered in the lands where they had carried out their work of evangelization.

Once they brought fig trees, which in Albarola found the ideal climate to grow.

The production of figs was so abundant that figs began to be dried or baked to preserve them even after harvesting.
This is how this cake was probably born, whose recipe was developed by one of the cooks of the convent at the end of the seventeenth century.

Two versions are known, both delicious: the first consists of a fig tart lying on a bed of lemon pasta, the second in a shell stuffed with figs that act as a filling.

The propitious times to taste the fig cake are in June, when the fioroni ripen, or in September, when the sweet fruits of the fig tree are at the height of their delicious goodness.
In September there is also an animated festival in Albarola dedicated to figs and De.Co cake.