‘Nfigghiulata

This lovely sticky loaf made with ricotta and salami is delicious eaten simply on its own (perhaps with a glass of local wine), but it is especially good when served as part of an antipasto selection with olives, cured meats and strong-flavoured Sardinian pecorino cheese. It has a bit of a kick as it contains a good pinch of potent dried chilli flakes, but you can, of course, vary the heat by increasing or decreasing the amount of chilli added according to your own taste.