Salami di Fichi is one of those gastronomic curiousities that comes from the Marche region of Italy. Made during the grape harvest it is a mix of figs and grape must – the leftover pulp of the wine-making process – shaped into the form of a salami and wrapped in grape leaves to dry.
Sliced and served with a few shavings of pecorino and apricot jam, it makes for a stimulating appetizer or a robust cheese course. Here, as served at Trattoria Monti, it made for an ideal tease to a main course of fresh tagliatelle and porcini mushrooms.
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