Italian 376 is a self-fertile Common fig from Italy that combines a grower's dream vigor with fruit that tastes nothing like the over-sweetened, one-dimensional figs you might expect. Todd Kennedy selected this cultivar during the 1980s from his travels, and it's earned recognition for its berry-like taste that balances genuine sweetness with subtle acidity and complexity. The trees grow fast in full sun, producing both Breba and Main crops of medium to large, teardrop-shaped figs on distinctly five-lobed foliage. Its late-season maturity and small eye make it a reliable producer even in challenging climates.
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The real draw here is the flavor: these figs deliver dark berry notes with surprising depth, neither cloying nor one-note sweet. Trees produce two harvests annually, spreading your yield across the season, and the soft skin with non-crunchy seeds means every bite goes down easy. Italian 376 grows fast and thrives on neglect once established, making it an excellent addition to a low-maintenance orchard or container setup in full sun.
Fresh eating is the primary joy with Italian 376. The balanced sweetness and berry complexity make these figs excellent for eating out of hand at peak ripeness, when the soft skin yields gently to your teeth. They also preserve well for drying, concentrating those berry notes into something almost wine-like, and can be eaten fresh in fruit salads, on cheese boards, or baked into desserts where their subtle acidity won't disappear into the sweetness of the dish.
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From mildly to very sweet, with distinct berry notes complemented by a touch of acidity. They often feature subtle complexity, with additional layers of flavor that enhance their rich and balanced profile.
Transplant fig trees in early spring once all danger of hard frost has passed. Figs are typically field-grown or containerized specimens at purchase, rather than started from seed by home gardeners. Space trees at least 6 feet apart if planting multiple specimens, accounting for their spreading growth habit. Dig a hole slightly wider than the root ball, backfill with amended soil, water deeply, and mulch lightly around the base to retain moisture during establishment.
Italian 376 figs ripen late in the season, so patience is essential. Harvest the Breba crop first as figs develop and soften in early to midsummer, then focus on the Main crop through fall. Pick figs when they're fully soft to the touch, the skin has darkened and developed its characteristic color, and a drop or two of nectar beads at the eye. The small eye typical of this cultivar will be subtle, but the fruit should yield slightly when gently squeezed. Ripe figs snap cleanly from the branch; if you have to tug, they're not quite ready.
Light annual pruning in late winter or early spring will keep Italian 376 productive and well-shaped. Remove any dead or frost-damaged canes, thin crowded interior growth to improve air circulation, and head back overly long shoots to maintain a manageable size. Since this variety produces both Breba and Main crops, avoid heavy pruning that would sacrifice early-season fruit; a gentle hand works better than aggressive renovation pruning.
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“Todd Kennedy's selections during the 1980s introduced Italian 376 to the broader fig-growing community in North America. This cultivar traces back to Italy itself, where it evolved as part of the Mediterranean's long tradition of fig cultivation. Kennedy recognized something special in this variety and brought it into documented cultivation, preserving it under multiple designations (DFIC 234, I-376, IT376) as it circulated through nurseries and fig enthusiasts' collections. It stands as part of the growing movement to rescue and share heirloom and international fig varieties with home growers.”