The only mortadella is that of Bologna!

It seems its name has very ancient origins, probably rooted in the Latin word mortarium, indicating the mortar used to ground pork meat \

Mortadella can be sliced by machine or cut into cubes and eaten as an Italian antipastoMortadella ham has a long and established tradition in Italian culinary history

Originally, its production area went from Lazio to modern Romagna, where acorn-rich woods provided a perfect living environment for free roaming, wild pigs. 

Mortadella is synonymous with BolognaMortadella is synonymous with Bologna

Mortadella is cited in cooking books of the 14th century, but the first recipe for it comes from a 1644 publication: today, it’s still made the same way, by selecting pork meat and fat, transforming them in a sort of velvety cream of an unmistakable pink hue, adding pepper, cinnamon, coriander, nutmeg, cloves, salt and, finally, broiling it slowly. Its incredible aroma becomes even more irresistible when pistachios or truffles are added to the mix.  

Mortadella can be sliced by machine or cut into cubes and eaten as an Italian antipastoMortadella ham has a long and established tradition in Italian culinary history

Mortadella is usually served in thin slices or cubes and it is an essential ingredient in many a traditional dish, such as tortellini.  

Mortadella can be sliced by machine or cut into cubes and eaten as an Italian antipastoMortadella can be sliced by machine or cut into cubes and eaten as an Italian antipasto

It became an IGP product in 1998, which means its production must follow strict disciplinary regulations in order to avoid counterfeiting 

The city of Bologna has been dedicating a special event to its most traditional cold cut, MortadellaBò, where last year, among tastings and amuse bouches, 6000 kg of mortadella were consumed, along with tons of local bread and, of course, rivers of Lambrusco!

 

Receive More Stories Like This In Your Inbox

SPONSORED

Recommended

Lost crafts: the master rope maker, u mast’s l’andrète

The craft of rope makers, funaio or cordaro , is as old as Man: a thousands-year long art, based on an easy manual technique, where two only...

Italian craftsmanship: culture, heritage and hope for the future

The expression Made in Italy itself is almost perfectly synonymous with Italian craftsmanship, or artigianato, to say it as we do. From culinary...

The world behind your Italian name

Naming a child is usually one of two things: a matter of trends or a matter of tradition. Every year, parents all over the world let celebrities and...

Aqua Mirabilis, the Italian scent that changed perfumery

The glossy, celebrity-filled cologne counters of modern shopping malls hide a fascinating, if odd history. Today’s fragrances offer heady punches of...

Roman stories... by the street

Nevermind how long you have lived in Rome, you’ll always find something new to discover, or so do its lucky residents say. Of course, Rome is art,...

Weekly in Italian

Recent Issues