1. Napoletana   (light green) family of Dottato, (Kadota) from South Italy. Forniti

Napoletana.

Described by Donno (1951a, 1952) from Lecce Province of Italy.Branches with brick-red terminal buds and 3- to 5-lobed leaves. Growers carefully andrepeatedly caprify the figs of this variety. Brebas are seldom produced. These two factsdistinguish it from Napolitaine, described elsewhere.Second-crop figs medium, obovate to pyriform; stalk up to 3/8 inch in length; ribsnumerous; eye open, scales yellowish or violet; color green, tinged with violet; whiteflecks scattered, numerous; pulp light red. Consumed mostly fresh. Season late, mid-August to October.

2. Negretta (Small nigger) small dark fruits but a lot, red pulp, very good; frequently dwarfed in nature. excellent if a bit withered. Forniti

Negrette (syns. Negretta, Rock Fig, Ficus carica nigra Risso).

Described by Risso(1826, probably), Sauvaigo (1889), Eisen (1888, 1901), and Simonet et al. (1945); the lastwith an outline drawing of the fruit. Negrette is confused with Negronne. Rissodescribed a variety as F. carica nigra, or “black fig,” and referred to previous454 Hilgardia[Vol. 23, No. 11descriptions by Garidel, Bernard, and Duhamel, all three of whom called it Negronne.Sauvaigo, Eisen, and Simonet describe Negrette as the variety treated by Risso.Negronne is regarded here as synonymous with Bordeaux. The name Rock Fig is listedby Eisen on account of the ability of Negrette to thrive in rocky places. The followingdescription is after that of Simonet.Leaves small to medium, entire, or 3-lobed.Brebas few, small; average weight 25 grams; shape turbinate to pyriform; neck none,or very short; stalk short; eye small, closed, somewhat depressed, scales violet; ribs wellmarked; color dark violet, with pruinose bloom; pulp red; seeds numerous; qualitymediocre.Second-crop figs much the same in fruit characters as the brebas. Sauvaigo and Eisengive the pulp as “pale yellow.”

3. San   Geomu, or "du Puzzu ) (St. Jerome, or "of the well "), green-yellowish turban shaped. Forniti (riepens in a bit different time than Napoletana)

San  Geomu, or "du Puzzu) (St. Jerome, or "of the well")

Green-yellowish turban shaped. Forniti (riepens in a bit different time than Napoletana) It is a splitter during heavy rains. However,it is an absolutely awesome tasting fig during dry weather.

The taste of St. Jerome is very consistent and always what I would describe as excellent tasting fig. I would recommend it HIGHLY to a collector for its great taste. However, I would not recommend it to someone as their only fig tree.

4. Verdetta, (small green) twin to Negretta, equal in characteristics but green in colour. Forniti.

Verdetta

Gianchetta figs (Bianchetta), and Negretta (Moretta), sent to my friends in the States. The names are as written on here. The characters of the double "t" are important, because they have meaning in Italian. As you write "APLE" for "apple".

Bianchetta is translation in Italian of the word Gianchetta, that is in my Genoese dialect.

In the wild, (rarely the plants are grown) are along the towpath, on the rocks, or on the edge of the fields.

It 'much more frequently Negretta, this is because the peasants, long ago, ate breakfast with bread and fruits, when they worked in the head around, the skin is a little thicker than Gianchetta, and resists a little better withering.

The plants are not cultivated because, although excellent, it takes longer to pick them up, and above all, both, all come to fruition soon.

In Italy is still widespread use of shops selling fruit and vegetables. These figs are expensive in those stores, just because no one grows and is expensive to collect them.

There is a third variety called "Verdetta", even more rare (Little Green), equal to the Gianchetta, except a bit more green color and that matures over a period of time shifted by one week, but in the same way. Never sent in the States.

Tree size: the size of the tree must not mislead, when I was a boy I had always imagined these varieties as dwarf plants, seeing "bonsai on the rocks" with only thirty or forty fruit. Then, many years ago planted in a garden Negretta, became a big tree, though, having thought that it remained a bush, had allowed many stems to grow, now is a great tree with many trunks. The fruits are delicious, and when they arrive in stores are quikly sold out. They are excellent for jams because the seeds, if any, are small, and pulp is delicate.

5. Tramonti -

5. Tramonti - (Found no good information or syn on internet or readings) Tramonti translates roughly in the Italian as "between two mountains". Tramonti is a town in Campania (Southern Italy) , which is likely the reason for its name as its place of origin. The fig is dark green-violet, very productive very good taste, early ripening.

6. Piombinese (San Piero by Gallesio(**)),   the main big black breba I know; in long summer ripens forniti also. (two cuttings)

6. Piombinese- Brown Turkey?

San Piero. with the following synonyms: Corbo, Piombinese, Nero, Rubicone, Arbicone, Minna di Schiavo, Fallugiana, Aubique Noire, Breva Negra

This variety is described as

Corbo, Grosse Violette Longue, Genoa Black, San Piero or Sampiero , Aubique, Aubique Noire, Aulique, Abicou, Abicou Noir, Albacor, Aubaco ,Ficu Minni di Scav, Negro Largo, Grosse Rouge de Bordeaux, Negro d’Espagne, Portugal Black, Brown Turkey, Douro Black, Fico Nero, Ficus carica violacea, Breva Negra

The history and identity of San Piero have been reviewed by Condit (1944); from thisaccount we glean the following notes. According to Gallesio, this variety has beencommonly grown in Italy, southern France, and in Spain. It appeared in England about1866 under the name Negro Largo; Mr. Fleming at Cliveden received it from France,and it was later distributed by the firm of Veitch and Sons, Chelsea. The identity ofNegro Largo with San Piero was confirmed by E. A. Bunyard (1934), who agreed withHogg that it was known in France as Noire de Languedoc. The description of SanPietro or Mecklingea by Glady (1883) conforms more with San Piero than with SanPietro. In Japan, San Piero is grown under the name Masui Dauphine. San Piero treeshave been found in the eastern United States at the following places: Saxis, HamptonInstitute, and Diamond Springs, Virginia; and Accomac and Crisfield, Maryland. AtCrisfield, San Piero is being grown commercially.The date of first introduction of San Piero into California is not known with certainty.John Rock of Niles received Negro Largo from England in 1883; he obtained “AubiqueLeroy” from France in 1889—the last part of the name was probably amisinterpretation of Noire. San Piero cuttings were distributed by the United StatesDepartment of Agriculture, according to Van Deman (1890), although no localities werelisted as recipients. The Chiswick collection from England included the following: P.I.No. 18,872, as Large Black Douro; No. 18,882, as Black Douro; No. 18,889, as NegroLargo; and No. 18,905 as Warren’s Brown Turkey. All of these were probably identicalwith San Piero. Cuttings received in 1924 from Málaga, Spain, as P.I. No. 58,665, labeledPacuecas, proved to be the same as San Piero. P.I. No. 93,277, introduced in 1931 fromEngland as Negro Largo, is different from San Piero, and its true identity has not beenestablished. In its catalogue for 1890-1891, the California Nursery Company, Niles,listed Negro Largo as a new variety. The California Experiment Stations tested thisvariety between 1891 and 1903 under the names Negro Largo and Black Genoa. Forreasons not now apparent, the name Negro Largo was dropped, and Black San Pedrowas substituted for it.A variety known as Black Douro or Black Portugal has long been grown inCalifornia, and it has proved to be identical with San Piero. The name indicates that itmight have been secured from their homeland by some Portuguese residents of the

San Francisco Bay region, as suggested by Eisen (1901, p.264). To add still further to theconfusion, this variety is designated by some as Brunswick! Commission merchants inLos Angeles market the large, fresh figs of San Piero as Brunswick, although mostgrowers call them Brown Turkey or Black San Pedro. The Thompson, or ThompsonImproved Brown Turkey, is identical with San Piero. The same is true of Granata,grown by B. R. Amend, Portland, Oregon. The following account is based on trees inproduction at Riverside since 1930.

Trees are vigorous, precocious, very productive, often somewhat dwarfed by heavycrops; terminal buds violet-brown. Leaves medium to large, some- what glossy above,February, 1955] Condit: Fig Varieties469variable as to lobing; some are 3-lobed, with upper sinuses shallow, others 5-lobed,with upper sinuses of medium depth, lower sinuses shallow; basal lobes commonlyauricled (especially on leaves of sucker growth), with the borders overlapping; marginscoarsely crenate.Breba crop fair, stimulated by terminal-bud pruning of dormant twigs, as describedby Hodgson (1925); figs large, up to 3-3/4 inches long and 2-1/2 inches in diameter,oblique-pyriform, sometimes elongated; average weight 105 grams; neck thick andshort, merging gradually into body; stalk thick and short; ribs prominent, generallycoloring earlier and deeper than body; eye large, open, scales tinted pink, even onimmature fruit; white flecks numerous, variable in size; color greenish purple, darkeron side exposed to sun and on the apex; bloom delicate, pruinose; meat violet; pulpstrawberry; flavor rich; quality good. (Plate 24, A.)Second-crop figs medium to large, or commonly very large on sucker wood ofheavily pruned trees, obovate to oblique-pyriform; average weight 70 grams; neckvariable, thick and short, or sometimes up to 1/2 inch long and curved; ribs prominent;eye large, open, scales purple; surface somewhat glossy, with prominent bloom; whiteflecks large, scattered, some elongated, violet at maturity; color purplish black, withlighter shades on neck; pulp strawberry, center hollow, as shown in plate 11 and byCondit (1941a, fig. 11, A); flavor fairly rich. Quality fair to good when matured on thetree. Consumed fresh; worthless for drying, on account of poor color and susceptibilityto spoilage, therefore seldom grown in the San Joaquin Valley. (Plates 10; 11; 12; 24, B.)Caprified figs have darker color of skin, a deeper strawberry in the pulp, larger,fertile seeds, and better flavor, than uncaprified ones.

Note:(*) As yet noted by Condit ("The fig", 1947) , the San Piero by Gallesio (Giorgio Gallesio, "Pomona Italiana" the main Italian illustrated work, begin of 1800),  do not correspond to others called San Piero or San Pietro. "Pomona Italiana" information is available on the net:: http://www.pomonaitaliana.it/ , really interesting information for hiostorical reasons, and is relevant for many fruits not only figs; his works started in the beginning of 1800s, culture, science, etc.

7. Rubado greenish with some blue, quite raw and very hard, really delicious if a bit withered- (two cuttings) Forniti

7. Rubado-

Cuore (syns. Rubado, Roubauda Blanca, Arbauda, Corazón, Ficus carica richardiaRisso)

Described by Gallesio (1817), Risso (1826), Sauvaigo (1889) Eisen (1901, withillustration), Simonet et al. (1945), and Tamaro (1948) According to Gallesio, the nameCuore was given to this variety because the fruit is somewhat heart-shaped. It wasdesignated richardia by Risso in honor of Professor Richard, of Paris. The variety ismuch prized as a table fig in Italy, especially in Umbria, Sabina, and in the vicinity ofRome the Genoese know it as Rubado. Gallesio stated that it was not found inProvence or in Spain; but Eisen reported its culture in Provence, as well as in northernItaly. Rubado has been reported under trial by both the California and the TexasExperiment Stations; but its proper identity has not been established. According to VanDeman (1890), cuttings of Rubado were distributed from Washington, D.C.The tree reaches moderate size, with small, 3- to 5-lobed leaves; first crop very light,or none.Second-crop figs (according to Eisen) above medium to large, 2-3/4 inches long by 2inches in diameter, oblong to turbinate, gradually tapering toward the short stalk; skinthick, checking crisscross, adherent to the meat; color green, tinged brown in the sun,and ashy gray in the shade; eye reddish, with gum exuding at maturity; pulp red,sweet, rather sharp or caustic to the taste, and not so delicately flavored as Pissalutto orDottato. Skin is tough in texture when dried. Season late.Curigo. Described and illustrated by Bobone (1932).

8. Ficus carica x palmata Interspecific hybrid Ficus carica to Ficus palmata (ficus of the Southern side of the globe), made from UC Davis. Come from Maryland, figs very dark, light in pulp colour. Two cuttings.

8. Palmata -

Ficus palmata Forsk. This Indian form of F. carica, probably introduced by Dr. F.Franceschi, of Santa Barbara, has long been found in fig collections in Algeria andCalifornia, and in both places has been used for hybridizing. See Trabut (1922) andCondit (1947). No named varieties have been established. Practically evergreen in mildclimates, with new growth starting in late January. The character of earliness isinherited by hybrids.Trees variable in vigor and habit of growth; twigs pubescent, slender; terminal budsgreen or colored; leaves very variable, from entire or nonlobed to deeply dissected.(Plate 13.)

9. Gallo

Gallo was found in an Italian village (350 meters of elevation) that is known for being cold and snowy during winter, in the southern part of the Alps.

This is a medium-sized tree, which produces few brebas, of medium quality, and an early and abundant main crop, at the beginning of September till the first frosts. The main crop figs are really small, but have fair to good organoleptic qualities.

In cool and rainy summers, Gallo is a type of tree, whose branches keep on growing until the end of the fall season, preventing main crop from ripening. Therefore, it is very important to pinch the terminal buds, when branches bear between six to eight fruits

It is also named "Binello" meaning "Twins" as main crop fruits often appear grouped together. This name is also used to represent Dottato, Kadota in the USA, and probably the only resemblance is the exceptionally heavy main crop.

This fig tree is highly desirable for its cold hardiness, early main crop ripening period and manageable tree size.

Origin Ligury Italy

Synonyms Binello, Buzzone

Cold hardiness Excellent

Wind resistant Excellent

Pot culture Excellent

Sensitivity to splitting Very

Skin colorYellow

Texture Juicy

Sugar Sweet

Taste Good