We have a lovely old photograph of Giancarlo’s father, Memmo, picking figs with our son Giorgio when he was little. Giorgio is carrying a little basket and looking up at his grandfather with joy as he fills it with ripe figs from the tree outside Memmo’s house.
Do use the ripest figs when in season, when they are naturally sweet and jammy. Alternatively, use berries, peach or nectarine slices, or persimmon. Even without the bread, this is a wonderful concoction. Most hotels in Italy will offer fresh ricotta, fruit and honey, and some have nuts on offer, so I often rustle this up for a healthy breakfast when staying away from home.