How to prepare fig salami

The fig salami with the Marche recipe is a sweet with an ancient flavour, excellent both as a snack and to be served after a meal.

Fig salami, also known as fig lonzino, is a typical dessert of the Marche region, in particular of the Vallesina area. Here fig plants find fertile ground, especially those of the Dottati and Brogiotti varieties, the undisputed protagonists of this anti-waste recipe. As you well know, in fact, the fig tree tends to deteriorate rather quickly so it was of fundamental importance to find alternative methods to preserve them.

The typical fig cured meat from the Marche is a quick and easy recipe to prepare by mixing dried figs, dried fruit and a small amount of sugar. The compound is then given the classic salami shape and wrapped in fig leaves. As it cools down it becomes perfect to be served cut into slices as a dessert but keep in mind that until recently it was the favorite snack of children.

How to prepare fig salami recipe

1. Combine the dried fruit in a mixer and chop it coarsely then transfer it to a bowl.
2. Then blend the figs and sugar until you get a homogeneous mixture that you will add to the dried fruit. Perfume everything with the liqueur (the ideal would be mistrà or sapa, boiled grape must but brandy is also fine), cinnamon and vanillin.
3. Knead quickly with a spoon then transfer everything onto a sheet of parchment paper . Roll up tightly and give the shape of a salami, then close the ends with string and place everything in the refrigerator for at least 3 hours before serving.

This dessert represents a valid alternative to the more classic chocolate salami and is perfect if you want to amaze your guests with an unusual recipe.

storage

The fig lonzino can be kept in the refrigerator for over 2 weeks .