"Its about Tuscan Finocchiona salami, studded with fennel seeds, and the best spicy sopressata I have ever tasted- complex, slightly smoky, and a vivid red. Hold up a piece of any one of Batali's salamis and you'll see a carnal kaleidoscope, with bits of rosy hues and solid or clear whites, a slice of careful handiwork." MIN LIAO, The Stranger