(1) 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.(2) 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.(3) a crusty roll with some salami(4) I also scarfed a plate of charcuterie which featured decent chorizo, a peppered salami and some sort of good cured pork loin which reminded me of Corsican lonzo, but could have been from anywhere, I'm no expert.(5) Finely slice the fennel salami , and place on the plate with the mozzarella.(6) 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.(7) 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 .(8) I went for a new one, The Western, which has ham, chicken, pepperoni and Italian salami in addition to the pizza sauce and mozzarella cheese.(9) Portuguese supermarkets have rows of salami and sausage.(10) Then one friend bit into the Gustoso - layers of mortadella, Genoa salami , and provolone on a crusty brown Vienna roll.(11) 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.(12) Slices of ham, salami and capicollo topped with a few black olives and some marinated garden vegetables make up the appetizer.(13) There are as many forms of salami in Italy as there are recipes for brown soda bread in Ireland.(14) 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.(15) Serve the roasted halves on crisp toast spread with a mild citrus-flavored cheese for a fine first course; double the portions and add pink curls of prosciutto or thin slices of aromatic salami to make a light lunch dish.(16) When our turn came we helped ourselves to piles of rocket and Parmesan, salami and Parma ham, slices of buffalo mozzarella interleaved with juicy, ripe tomatoes and a couple of portions of saltimbocca.