Verdolino Fig | Comprehensive Variety Review

Many people may not realize that thousands of fig varieties exist. Over the years, I have grown and trialed hundreds of these myself, investing significant time, effort, and money to better understand them—all for the benefit of fig enthusiasts like you.

I’ve created a series of blog posts featuring what I consider 'standard' fig varieties. While there are thousands of varieties in existence, classics like Smith are inexpensive, easy to find, and varieties you ought to know like the back of your hand. You can find my deep dives on other essential varieties in the directory here:

Varietal Traits:

• Origin: Italy

• Categorization: Bifera

• Taste grouping: Berry

• Texture: Jammy / Thick

• Size: Small - Medium

• Ripening period: Very early

• Rain resistance: High

• Spoilage resistance: High

• Shape: Elongated

• Hang time: Short

• Split resistance: Very High

• Climate preference: Well-adapted

• Hardiness: Above average

• Commercial potential? No

• Light requirements: Below Average

• Productivity: Above Average

• Taste rating: 4.7/5

History & Origin

Verdolino, also known as Verdolino del Lago di Garda, is a spectacular variety commonly found around the Lake Garda region in Northern Italy. It was popularized and brought to the attention of modern enthusiasts by Francesco Omezzolli, a dedicated nurseryman who discovered and named both Verdolino and Nerino (Moro de Caneva). Francesco was a modern-day Gallesio, preserving special fruit and nut varieties across Italy.

One of the Verdolino Mother trees at Omezzolli Nursery in Italy.

The Mystery of the Verdolino Strains

Like the Celeste or Hardy Chicago families, Verdolino exists as a complex of slightly different strains across Northern Italy. The most prominent of these is Salam Piacentino (often incorrectly referred to as Fico Salame or Salami).

There is an ongoing scientific mystery regarding how these varieties stay so similar yet distinct in areas where the fig wasp is absent.

The Italian fig and grape expert Sergio Carlni proposed a theory of parthenogenesis—where unpollinated seeds can germinate—to the University of Pisa. This would explain why these varieties appear to be seedlings that are almost genetically identical to their parent but exhibit "mutations" in leaf pattern and fruit size.

Salam Piacentino vs. Verdolino

While the two share an identical flavor profile, they are distinct in their physical presentation:

• The Name: Salam Piacentino is the correct nomenclature, describing its resemblance to the local salami of Piacenza.

• Physical Differences: Salam Piacentino is noticeably larger than Verdolino. It has a longer and wider neck, a shorter stem, and a completely different leaf pattern (multi-lobed vs. Verdolino’s more heart-shaped leaves).

• The Eye: Similar to Moro de Caneva, Salam's eye is extended outwards, further protecting it from moisture. Verdolino has a more rounded bottom.

  
  

There is also a variety called Lunghet. My preliminary belief is that it matches Salam. The video above was filmed by Mattia Omezzolli. All credit to him. If you're in the Lake Garda area of Italy, definitely give him a visit. Tell him I sent you!

Varietal Traits of Verdolino

Verdolino is arguably one of the best varieties for growers in humid, cold, and short-season climates. It consistently "checks all the boxes" for high-performance fruit in challenging environments.

1. Exceptional Adaptation & Resilience

• Verdolino is uniquely suited for the challenging climate of the Northeastern U.S. because its performance translates so perfectly from the humid, cool autumns of Northern Italy. It stands as one of the most rain-resistant varieties in existence; even after heavy or prolonged storms, the fruit maintains its exceptional quality and flavor.

• Its long, slender shape and the way it hangs are "perfect" for moisture shedding. It often features a drop of honey at the eye, which helps seal the fruit. It is essentially the green-skinned version of Moro de Caneva, while Montalcino Rosso is the red-skinned version. It has a similar long stem and slender neck. Unlike the Coll de Damas, I do not believe their similarities extend past their shape.

• Beyond its performance in the growing season, it is noted for being exceptionally cold-hardy, with positive reports coming from climates as far north as Maryland and Connecticut.

2. High Productivity

• It is an extremely productive variety that is "easy to fruit," often producing a fig on every single node, even on younger trees.

• It reliably produces a tasty breba crop in July, followed by a high-quality main crop starting in late August.

3. Flavor Profile & Evolving Texture

The eating experience of Verdolino is highly dependent on the tree's maturity and growing conditions:

In time, the interior is a rich, strawberry red. When overwatered or when produced from young trees, the pulp can be amber. Like some fig varieties, patience is required for the true fig-eating experience.

• At its peak—especially from established in-ground trees—the texture is very thick and jammy, comparable to Coll de Dama.

• The flavor is a complex mix of honey and berry. While it can lean toward a sweet "sugar berry fig" profile with syrupy, juicy notes similar to Desert King, I believe it will develop a more intense berry flavor as the tree matures.

• Verdolino has superior drying capabilities. The "hang time" is also short, meaning the fruit consistently can stay on the tree to shrivel and intensify in flavor without spoiling, eventually tasting far better than other varieties.

Images of Verdolino