Salami of the pope

May 19, 2011


  • 200 g butter
  • 200 g “novellini” cookies
  • 200 g sugared cocoa powder
  • 100 g cocoa powder without sugar
  • 300 g hazelnuts of the Langhe
  • 2 spoons of an orange-flavored liquor
  • an egg yolk


Peel the hazelnuts and ground them in the oven; then crush them in a mortar.

Soften the butter near to a fire and add all the ingredients one by one: the cookies, the hazelnuts, one yolk, the two kinds of cocoa, and the liquor.

If the dough is too hard, add some more liquor; if it’s too soft, add some more cookies.

Wrap the dough in form of a salami and wrap it in grease-proof paper. Leave it in the fridge at least for a night.


Take it out of the fridge half an hour in advence and serve in slices with a glass of Asti or Moscato Passito.


Salami of the Pope? When something is good, in Italy we say it’s the priest’s dish; when a dish is really really good, we say we eat like the Pope, or like God.

So this sweet salami must be really good. The truth is, it was prepared by women, especially in winter, and served to guests whit a glass of good wine.