First of all chop the Brutti ma Buoni biscuitsfairly finely. In a bowl, or in the food processor, mix the chopped biscuits thoroughly with the Viallella (previously warmed a little in a bain-marie), the candied orange cut into small pieces, the seeds from the vanilla pod (removed from it after cutting it open lengthwise), and the grated lemon peel. Then pour in the Vin Santo and continue mixing.
When the mixture is well blended, flatten it and spread it out on the work surface with your hands. Distribute on top of it the whole hazelnuts which, when finished, will become the “fat” of the sweet salami, and mix well again to incorporate them. Now use your hands to give the salami the typical shape, wrap in tightly in greaseproof paper, tying it up well with kitchen string, “come un salame” (= like a salami) (1), and leave it in the fridge for at least 3 hours. After which the salami is ready to be sliced and... eaten by chocoholics of all ages! It keeps well for a good week in the fridge; take it out 10 to 15 minutes before serving.

A suggestion: if you prepare a larger quantity of the “chocolatey dough”... you can divide it in little pieces and then, one at a time, with the help of a spoon, dip them into warm, melted chocolate (either milk or bittersweet, according taste). It will only take 10 minutes in the fridge, and you’ll have mouth-watering morsels ready to offer at home or use as gifts. Wrap your chocolate delicacies up like “sweets” using gold, or coloured, food-quality paper, ordinary greaseproof paper or.....

And, to conclude, a curiosity: the recipe is very popular in towns and villages between Umbria and Tuscany, in the vicinity of and around Lake Trasimeno, it is actually typical of the lake’s largest island, Isola Maggiore. In that area it is prepared in winter, especially around the Christmas season.

(1) “Legato come un salame”, in Italy, is a common saying used to make fun of someone in certain situations or because of the way they’re dressed.