Despite the name, this popular sweet does not contain meat, but is so called for its resemblance to salami.


Skill level

Average: 3.1 (134 votes)

Made all over Italy, this dense log of butter, biscuits and chocolate has many regional variations: some use dark rum, while others include chopped, toasted nuts such as almonds. Although a holiday favourite in Italy, this easy no-bake treat makes a great year-round gift or after-dinner sweet.


  • 200 g dark chocolate, roughly chopped
  • 125 g unsalted butter, softened
  • 55 g (¼ cup) caster sugar
  • 1 tsp vanilla extract
  • 1 egg, lightly beaten
  • 2 tbsp amaretto liqueur (optional)
  • 200 g Italian nonna’s biscuits (see Note), roughly chopped
  • icing sugar, to dust

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 2 x 4 cm x 20 cm logs

Fill a small saucepan one-third full with water and bring to a gentle simmer. Place chocolate in a small heatproof bowl, place over pan and stir until chocolate is melted (don’t let the pan touch the water). Cool slightly.

Using an electric mixer, beat butter, sugar and vanilla on high speed until pale and fluffy. Add egg and amaretto, if using, and beat on low speed until combined. Stir in chocolate and biscuits, and stand for 10 minutes. Divide mixture between 2 large sheets of baking paper. Roll each up tightly, shaping into 4 cm x 20 cm logs. Twist ends to seal. Refrigerate for 8 hours or until firm. To serve, unwrap, dust with icing sugar and thickly slice. Store in an airtight container in the fridge for up to 1 week.


Nonna’s biscuits, available from Italian food shops and delis, are firmer than savoiardi biscuits. Substitute savoiardi or Italian shortbread.

As seen in Feast magazine, Issue 8, pg60.

Photography by Anson Smart.