The Pope's salami

August 10, 2015


  • 200 g of butter
  • 200 g of novellini biscuits
  • 200 g of sweetened cocoa powder
  • 100 g of bitter cocoa powder
  • 300 g of Langhe hazelnuts
  • 2 tablespoons of orange liqueur
  • an egg yolk


Hull the hazelnuts (the Tonda Gentile variety from the Langhe) and toast them either on a hotplate on a wood stove or in the oven; then grind them in a mortar. Soften the butter then stir the ingredients as you add them to the butter one at a time: starting with the crumbled novellini biscuits, then the toasted hazelnuts, the egg yolk, the cocoa powder, the sugar and the orange or mandarin liqueur.

If the dough is too hard, sprinkle some more liqueur on it, if it’s too soft add more cookies. Mold the dough into a salami shape and wrap it in oiled wax paper. Leave it in the refrigerator overnight. Remove it from the fridge half an hour before serving, then cut it into slices and serve with a glass of Asti or Moscato Passito

Interesting info

The Pope’s salami? As an old saying goes, “When a dish is good it’s priest’s mouthful. But when you eat really well, you eat like a Pope or a God”. So this sweet salami is up at the top of the sweets list.

It’s a traditional dessert that housewives prepared, especially in the winter, and then served to their guests in the afternoon and evening with a glass of Muscatel, made from two or three rows of vines, or dry Marsala.


Photo Credits: Daniele Muscetta