Salame del Re
Rolled sponge cake filled with chocolate or jam.
The ingredients used to prepare the sponge cake are: 300g flour, 300g sugar, 6-10 eggs, lemon juice or peel, and eventually a sachet of baking powder. The filling is based on chocolate or jam. The weight goes from 0.700 to 1.200; the annual production goes from 15,000 to 30,000 pieces/year.
Salame del Re, a traditional product of Aniene Valley and in particular of the area of Subiaco, was born in the 18th and 19th century, when it was exclusively produced for the nobles: as a matter of fact, at that time chocolate was a very expensive product. It maintained its name (literally, the King's Salami) also when, later, it became very used on important occasions like christenings and weddings. Also Artusi provides his recipe, calling it English salami. It is still considered a very good product with an peerless taste.
