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Just two more words for salame, used here and there. DOP salamino cacciatore (or cacciatorini) is a high-quality small beef salame from Mantova and the Valtellina. The salamino piccante of Campania and Calabria is the closest thing Italy has to the Italian-American pepperoni. In Norcia, in Umbria, they make an old fashioned salamino di nonno (grandpa's salame). Moncestino, in Piedmont, has a sagra in April for its salamino.

Most northern regions have something they call salametto or salamet', some mild and refined, some spicy and reminiscent of Spanish chorizo.

Text © Dana Facaros and Michael Pauls

Image by dietafemme