These regional figs are produced using the Vasilika Mavra and Mavra Markopoulo varieties and are cultivated in the Markopoulo Mesogion municipality of Attica prefecture. Vasilika Mavra (Royal Black) is known as one of Greece's finest figs, and its skin is a unique dark burgundy color.

This variety is harvested in August-September and is self-pollinating, meaning no wasp is needed. Mavra Markopoulo figs have a black peel, and are harvested in mid-August to November. Both of these varieties are pear-shaped, extremely fleshy, succulent, and sweet. 

Figue de Solliés is a whole, fresh fig of the Bourjassote Noire variety, with a uniquely balanced flavor of acidity and sweetness, grown in the French region of Provence-Alpes-Côte d'Azur, department of Var. The figs are violet with black veins and their texture is dense and firm.

On the inside of the fruit, the flesh is glossy and juicy with a dark red colour and numerous beige grains. Although the figs are shaped like a crushed teardrop, there is nothing to cry about, on the contrary, they smell beautiful, with a scent of red fruits such as watermelon, honeydew melon and strawberries. 

These white figs of the Dottato variety are grown exclusively within the Cilento and Vallo di Diano National Park in Campania's province of Salerno. Due to their high resistance to drought, the fig trees have perfectly adapted to the microclimate of the Salerno area.

Sun-dried in a traditional way, the tasty Cilento figs have come a long way from the basic food of Cilento and Lucania field workers in the Roman times to nowadays when they're considered almost a luxury. Traditionally, the aromatic Cilento figs are best enjoyed stuffed with nuts and almonds, seasoned with wild fennel, drizzled with lemon juice, and sometimes even coated with brown sugar or dark chocolate.