Finocchiona is a smooth minced (US: ground) pork salami from Tuscany flavoured with fennel seeds, made with about 75% lean pork and about 25% fat and aged for up to a year. Umbrians make a version called finocchiella.
A name in Emilia-Romagna for flank of beef, a cut which is used for braising, stewing and boiling. It runs along the back part of the animal's belly.
Rice, cooked and cooled, mixed with ham and cheese, walnuts and herbs. The mixture is then formed into balls, panéed, deep fried and served with tomato sauce.
