A slice or two of lonza di fichi is good served with pecorino cheese. Originally it was eaten with a slice of bread as a snack.
2kg/4½lbdried honey figs, no flour dusted on top
200g/7ozalmonds, roughly chopped
200g/7ozwalnuts, roughly chopped
150g/5oznatural candied peel, finely chopped
400g/14oz chopped dates
200g/7ozbitter chocolate, chopped
1 liqueur glassbrandy
1 liqueur glassStrega
1 liqueur glassanisette
1 liqueur glasscrème de menthe
2teaspoons freshly ground cinnamon
Mince the figs, add all the other ingredients and mix thoroughly. Divide the mixture into 5 parts. Dust a board and your hands with icing sugar and roll out salamis 5cm/2in wide and 28cm/11in long. Wrap in rice paper and then parcel up in greaseproof paper. Leave to mature in a dry cool place for about 1 month before using. After 1 month, wrap the salamis in foil. Store in a dry place.