Florence, like a lot of Italian cities and regions, boasts its own unique ingredients. Here, though, more than anywhere else, these ingredients are ideal sandwich fodder. Take sbriciolona, for instance, a fennel-flavored salami that riffs on the finocchiona made in southern Tuscany. As in the south, it is made from ground pork and laden with fennel seeds and black pepper. But in Florence it's shaped into an eye-popping foot-wide tube ideal for slicing onto sandwiches, and you'll likely find it, hard to miss, sitting atop a deli case waiting for someone to order a sandwich with it. Not far away you'll find salsiccia cruda, raw sausage meant to be eaten just like that: cut from its casing and smeared onto bread, no cooking required.