santillo

I enquired into the mysteries of caprification, and learned that artificial ripening by means of a drop of oil is practised with some of them, chiefly the _santillo, vollombola, pascarello_ and _natalino.

Old Calabria Norman Douglas 1910

The _santillo_ and _arnese, _ he added, are the varieties which are cut into two and laid lengthwise upon each other and so dried (Query: Is not this the "duplex ficus" of Horace?).

Old Calabria Norman Douglas 1910

There is the _fico arnese, _ the smallest of all, and the _fico santillo, _ both of which are best when dried; the _fico vollombola, _ which is never dried, because it only makes the spring fruit; the _fico molegnano, _ which ripens as late as the end of October and must be eaten fresh; the _fico coretorto ( "_ wry-heart" -- from its shape), which has the most leathery skin of all and is often destroyed by grubs after rain; the _fico troiano; _ the _fico arzano; _ and the _fico vescovo, _ which appears when all the others are over, and is eaten in February

Old Calabria Norman Douglas 1910