The figs with which we produce our sorbets-cremolate and cooked must come exclusively from our own grounds.
The antiquity of the cultivation and the strong variability of the species produced in the world, a large number of varieties. In particular in the Mediterranean it remains the widest dissemination area. In Italy, during the Renaissance, they were known more than five hundred different varieties.
As for the rest of the traditional varieties bearing, precisely as regards the fig over 100 accessions were retrieved attributable to many varieties, once cultivated in Gargano territory. Some of these have become today, real botanical rarities.