a crusty roll with some salami
German salami are often quite heavily smoked
Finocchiona is a fat, loose-textured, soft salami typical of Tuscany.
Between dives, I enjoy the local food - grilled meat and smoked ham, salted pilchards, sheep's cheese, paprika salami , Slavonian spicy sausages and so on.
The marinated Vietnamese salami is seasoned with dried onion and tastes similar to ham but includes several kinds of spices, making it a little pungent.
Fortunately they were waiting for us and long tables were filled with pitchers of red and white wine, baskets of bread and plates of salami and prosciutto crudo - all of which was gone within minutes.
We began with a plate of Antipasta with eggplant marinated in extra virgin olive oil as well as rice salad, bell peppers and potato, a bowl of garden salad tossed with oregano and another plate of assorted salami .
Village shops that once sold their ham in coffin-shaped tins, now peddle vac-packed slices of salami and prosciutto crudo, and this must surely be a step in the right direction.
Slices of ham, salami and capicollo topped with a few black olives and some marinated garden vegetables make up the appetizer.
Though they were all tasty, the best of the bunch was the salami - nicely spicy, and very tender, nothing like the hard discs you find topping pre-packed pizza.