lonzino di fico

Also known as lonzetta di fico secco, lonza di fichi, lonza di fico or salamino. Ancona province's lonzino di fico has been made since Roman times, as a high energy snack workers could munch on while on the job—in fact, the ancient recipe still survives.

Chopped sun-dried figs, chopped walnuts, almonds, anise and perhaps a spoonful of sapa or mistrà, are mixed together and formed into a shape resembling a salame or pork lonza, then wrapped in fig leaves and stored.

Recently revived, notably by the agricultural coopereative in Serra de' Conti, it's in the Slow Food Presidium, and delicious sliced as a snack or with strong sheep cheese and passito wine.