Figs were once grown all over the Marche countryside, particularly around the Vallesina. One of the most common ways of preserving them was to turn them into sweet salami. Once dried, the figs were mixed with other traditional peasant ingredients: almonds, walnut pieces and star anise seeds. Sometimes a little sapa, slow-cooked grape must, was added, or mistra` (aniseed liqueur), and then the mixture was formed into logs and wrapped in fig leaves. Tied with a piece of string or wool, the lonzino would last until spring. Slices were given to children as a snack or eaten after festive meals. Fig lonzino is also excellent paired with cheese and dessert wine.