Many varieties are produced in Carmignano: Verdino, San Piero fig, Brogiotto Nero, Corbo, or the rare Perticone, Pécciolo and Rossellino. The best for producing dried figs is the dottato: a white fruit variety that represents about 90% of the figs grown in Carmignano.
Its fruits, as soon as they are picked, are opened and placed on special mats. Here, they are subjected to sulfur smoke. After four or five days in the sun, the figs are placed in a cool, dry place where they remain for about 40 days. During this time, a light covering of sugar forms on the surface which is called a "gruma". After the drying phase, the figs are overlapped to form the "picce" with the characteristic shape of eight. In the middle of each pair of figs, some aniseed is added.
Carmignano figs have a color ranging from gray to beige, up to hazelnut. Their sugary flavor is accompanied by the unusual note of anise.
The fig harvest takes place in the latter part of the summer: from mid-August to the end of September. The dried fig of Carmignano cannot be marketed before September 29 of each year (San Michele, patron saint of the city).