As Italian specialities go, this one, from the Canavese region of Piedmont, is fairly recent: during the hungry days of the Second World War, the locals, unable to find their usual salame ingredients, started adding boiled potatoes. Today the mix includes nutmeg, cloves and cinnamon. A day later it's boiled, and either spread on bread or served up in a frittata.
In January, Settimo Rottaro near Lake Varese celebrates all aspects of the pig and the rural tradition of letting nothing go to waste at the three day Sagra del Salam ‘d patata.
Image by F Ceragioli, Creative Commons License