Description
Lattarola. Described by Guglielmi (1908) as an Italian variety, much cultivated at San Vito d'Otranto, both for fresh fruit and for drying; briefly described by Ferrari (1912). The name refers to the abundance of latex or ''milk'' in various parts of the plant. Figs medium, oblate; skin thick, checking; color clear yellow; pulp red, very sweet; seeds numerous.
Condit, under ''Blanche'', explains the naming and confusion of Blanche (White Marseilles ) being named Lattarula, not Lattarola.
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