The Italian fresh sausage salsiccia is prepared from 70% lean pork and 30% pork fat, finely cut, with filler cereal and an intense seasoning including plenty of fresh garlic, salt, cloves, cinnamon, nutmeg, and allspice.

The filled sausages can be cooked immediately, or left to age for up to three days in a cool dark pantry, which will further deepen the flavour. Salsiccia are commonly cooked and finely cut for addition to many pasta sauces calling for "Italian sausage". Salsiccia also make an excellent additon to poultry stuffing.

research sources include italianfood.about.com & the National Hot Dog and Sausage Council

In Italy, salsiccia is a fresh pork sausage. Salsiccia is usually roasted in a barbecue (prick the skin with a fork, and watch out for the grease flare-ups), and it can be used for making risotto.
Normally it does not include garlic. Salsiccia is a fairly simple affair, flavored with salt and whole pepper grains.
Many butcher shops make their own salsiccia, which is always consumed fresh. Do not confuse with salame or salamino.