Fig salami, aka salume di fichi, is most often described a southern Italian specialty—particularly Calabrian or Neaopolitan. But Pete Manfredini (ex-Saloon Steakhouse, Napa Valley Grille, Green Dolphin Street, One SixtyBlue) first learned a Tuscan variant in Napa at the CIA’s Greystone. It’s fig season now, but this aged mock sausage is a herald of the holiday season with its notes of clove, cinnamon, nutmeg, and allspice.