Another product that expresses the link with Lake Trasimeno is salami with rapini. Also known by the name of camette, the rapi or broccoletti of the lake have a particular bitter taste due to the cultivation in sandy soils. After being boiled, the rapi are added to the spiced pork mixture. The fresh salami is then aged for about two months and constantly monitored. The very particular color of the cured meat reveals the union with this green leafy vegetable.