Fig Salami

Frustringo (Lonza di Fichi)

Preparation info

    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

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.


  • 2 kg/ lb dried honey figs, no flour dusted on top
  • 200 g/7 oz almonds, roughly chopped
  • 200 g/7 oz walnuts, roughly chopped
  • 150 g/5 oz natural candied peel, finely chopped
  • 400 g/14 oz chopped dates
  • 100 g/ oz whole pistachios
  • 200 g/7 oz bitter chocolate, chopped
  • 1 liqueur glass brandy
  • 1 liqueur glass Strega
  • 1 liqueur glass anisette
  • 1 liqueur glass crème de menthe
  • 2 teaspoons freshly ground cinnamon
  • 1 tablespoon vanilla essence


    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 5 cm/2 in wide and 28 cm/11 in 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.