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  • I buy fennel salami known as finocchiona in Italian from - Telegraph online, Daily Telegraph and Sunday Telegraph

  • I'm talking first rate soppressata, coppa, guanciale, finocchiona, pancetta and even lardo, that decadent Tuscan specialty that makes you feel guilty but tastes so good. News

  • Chef Ryan Hardy of Montagna restaurant in Aspen's Little Nell hotel makes his own cheese finocchiona sausage, knows his way around a truffle nage and fashions a mean chestnut tagliolini.

    The Globe and Mail - Home RSS feed

  • Fennel pollen gave the finocchiona ($5) an unexpectedly floral top note, and marble-sized panes of fat mottled every slice, melting the moment you began chewing.

    SF Weekly | Complete Issue

  • My friend has antipasti: finocchiona (fennel salami) with a bit of pecorino di Pienza cheese; figs (perfectly ripe) with Parma ham; the ubiquitous chicken-liver crostini; and onions pickled in balsamic vinegar.

    Latest hospitality news from CatererSearch

  • One of Terje's specialties is salumi such as the soft, smoky 'nduja, mortadella and finocchiona served at Barbacco.

    SFGate: Top News Stories

  • The salami Mr. Knight sneaked back became the model for a finocchiona he now sells in his shop for $16 for a 12-ounce piece.

    The Two Malcontents

  • A piccolo misto di salumi (small plate of mixed salamis), which included slices of the homemade salame finocchiona with fennel, along with a bargain bottle of Val Di Suga Brunello Di Montalcino and a selection of three cheeses - fontina, robiola and blu di bufala - proved to be a substantial amount of food.

    Houston Press | Complete Issue

  • The choices are varied: longer-cured salamis like spicy soppressata and aromatic finocchiona share the bill with rillettes, country paté, and headcheese (unthreateningly listed in Italian, as

    Chicago Reader


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  • We'll have to have a luncheon meat tasting party some day. :-)

    January 17, 2008

  • Sounds yummy!

    January 17, 2008

  • A variation on regular Tuscan salami, flavored with fennel.

    January 17, 2008