American-Italian Pepperoni is not exactly Salame Picante though (unless you're thinking of a very specific type, and not just Hot Salami which encompases many varieties). It's not hot or overly-spicy (not as indicated by the normal usage of "Picante" anyway). It's not the same thing as putting some Genoa (Genovese, Venetian, etc..) Salami on a Pizza. American Pepperoni is a cured sausage (salsiccia, but not cruda - it's thin diameter compared to a Salame). Similar, but not anywhere near as good as, Portuguese chouriço and Spanish chorizo (Mexican too, but there is nothing better, anywhere, than Portuguese). Chorizo can be mild or spicy and made more ways than I can count (there are a few staple and very well known varieties). I guess it's slightly similar to some forms of salami, but not any good ones.

And a note about something way back in the thread... Proscuitto vs. "Ham." They're both the same part of the pig. As a matter of fact, using only the single word in Italian, it means the same thing. That is, what is called Prosciutto in Italy, in the US is HAM. In the US what will be called "Proscuitto" is actually "Prosciutto Crudo" (as in Raw Ham). It is cured/smoked, not cooked. It's dark and you can always see the fat when you slice it. "Ham" as in the cold-cut meat, is cooked ham - that's why it's pink. In some other languages the distinction is easier: For example in Portuguese you have Presunto and Fiambre (Prosciutto Crudo & Prosciutto, aka Prosciutto and Ham). BTW, the best Prosciutto in the world, again, Italian and Portuguese. Accept no substitutes. The same can probably be said for Ham too.

Oh, and ham in any way, shape or form, sucks on Pizza by comparison to all sorts of other good things you can put on it.

Bruno