November 29, 2006

Christmas Sweets- Simply Salami

I adore figs.

I have always heard about the Salami di fichi made in Le Marche region of Italy and this year decided to make it!
This is such a simple recipe everyone can do, anywhere.

Traditionally the liquid in the recipe is called Cotto di Fichi, like Vin Cotto, it is a reduction of liquid, the first being the juices from cooking figs, the second from grape juice.

I think both have a very prune juice flavor, but are almost like a molasses consistency from the long cooking.

Salami di Fichi
or Lonzino di Fichi
traditional recipe from Le Marche
1/2 pound dried figs
1/4 cup reduced prune juice ( from 1/2 cup , boiled down to concentrate the flavors)
1/8 cup Anice liquor, Sambuca or similar ( or anice seeds)
1/2 cup walnuts, lightly chopped ( leave some pieces whole)

  • Take the hard stem end off the figs and cut into small pieces. Place in a pot for cooking.
  • Add the prune juice and liquore. Stir to combine well. If it seems to dry, add a tiny bit of water.
  • Cook, stirring to breakdown the figs.
  • Add the walnuts and mix well off the heat.
  • Place the mixture on non-stick baking paper and roll to create a salami like shape.
  • Tie like a salami and let rest a few days in the refrigerator before serving.

  • Then hang the salami, like a real salami, letting it dry some to slice thinly.
    This recipe is often made in September and eaten at Christmas.

    Slice thinly and serve with flavorful cheeses, aged gorgonzola or sheeps milk cheese.


    1. Anonymous6:17 PM

      I adore figs too and this salami sounds heavenly!

    2. Hi Divina just found your blog and am going to investigate as it looks really interesting.

      That salami looks great. Can you get Cotto di fichi anywhere in Italy or only in Le Marche area?

      May I invite you to take a look at my site I have some great recipes and other intersting things.

      I envy you in Italy, I am French but live in London. You should persist in exploring France. Try the Loire valley it is beautiful.


    3. Dominique.. thanks for the note.
      I LOVE france.. and will always go back.. will probably go do a month in Nice and study French.. then back to Paris..and I have a friend ni Agen also..

      so more friends.. more trips..
      Paris, Nice, Gordes and Agen.. to start.

      Tuesday off to Belgium.. not France, but great chocolates!

    4. Diva-

      The cookies are truly great. It's hard to find true Italian almond cookies in the States. There is an Italian bakery with excellent pine nut cookies, but I never find something comparable to ricciarelli.

      Sounds like you have a great life in Tuscany- Florence was my favorite place over Venice, Rome and Siena. I ran to il duomo at 1 AM the night before I left Florence when I realized that I may never see it again. Of course, I'd love to make it back there.

      (I also responded to your comment on my site).

    5. Judy, your prize in Menu for Hope is really cool. I'd love to visit Firenze's markets with you as my guide!

    6. I was doing a search trying to find a recipe and came across your site. I am desperate to find it but have very little info to go on. Apparently it is an "Italian Pie" and some of the ingredients are onions, dates and figs. I can't find anything on it.

      Have your of this? Does it have a name? Any idea where I can find a recipe??

    7. Brett...
      hope you bid!!!
      My computer went down... and I was gone for a week so didn't get to write up the menu for hope!
      will try to tomorrow!

      Dee.... will look for you.. is it sweet?
      My sicilian friends just gave me their christmas cookie.. made with Italian pie crust, pasta frolla... and filled with figs, pumpkin, and nuts

    8. Hi Divina,

      I had no money to buy presents for my parents and came across this. They love italy and had a house near Cortona. I made this today, but i am stumped on how you made it look so like salami, the covering that is over it in the pic in places to make it look like real salami.

      I have to thank you for this, i am not a fig eater, my parents are. (i keep remembering the way they grow lol).

      I made it to late, should i refigerate it or just air hang tonight?

    9. I wrapped mine in baking paper and then tied it like a salami.
      It has been hanging in my kitchen since I made it November 29th and I just sliced it open to see how it was.

      Traditionally they make it in September and eat it for Christmas.
      Mine is still a little moist, but I can slice it.

      You can give it to your parents..and tell them to eat it in three months!

      or use it as a spread.. with cheese.
      buon natale

    10. Wow this is a very interesting kind of Christmas sweets. I would only normally have salami in my sandwiches and other meals but as sweets? This is new to me.

    11. if you read the recipe- there is no meat! it is figs and walnuts that are shaped like a salami!!!
      really fabulous with cheese!

    12. Thanks for posting this -- I'm definitely going to make your "salami."

      I love sweets that pretend to be something else. Check out the photo of a marzipan shop in Florence (just Google "Frutta al Marzapane" -- it's the first site listed.

    13. gary I just returned from Sicily..home of the Frutta al Martorana-- from marzipan!!!

    14. Wonderful. I've never thought that from figs and walnuts was possible to create a salame. I want it.