A speciality of Bologna, Mortadella is a cured pork sausage that has a silky-smooth texture and is studded with pork fat and sometimes slivers of pistachio nuts.
Emilia Romagna (an Italian region) is famous to produces some of the most delicious Italian food products, like Parmigiano-Reggiano, Prosciutto di Parma, traditional balsamic vinegar, and of course, mortadella.
To get the taste of a good mortadella, it is best to eat it just cut with a meat slicer into very thin slices. Choose one with pistachios in it to experience the most authentic version.
The famous chef Bruno Barbieri, a native of Bologna, recommends eating it in a bun called “pizza con la mortadella”. This simply perfect sandwich will reveal irresistible aromas and flavours.
The recipes with Mortadella
Mortadella is a versatile product and can be used in a variety of recipes.
Of course, it can be eaten alone, sliced or diced, on bread or as an ingredient to many different recipes in Italian food recipes.
It is a constant presence in the dishes of the Bolognese culinary tradition: you find mortadella for example, in the filling of tortellini and in the great fried Bolognese.
A recipes from “Il Gambero Rosso” Website:
Il Cardinale. La ricetta del panino di Max Mariola
. Crema di finocchi (Fennel cream)
. Granella di pistacchi (Chopped pistachios)
. Pizza bianca (White pizza)
«Ho voluto amplificare il gusto della mortadella con la freschezza molto aromatica e cremosa dei finocchi e la croccantezza della granella di pistacchi» («I wanted to increase the taste of mortadella with the very aromatic and creamy freshness of fennel and the crunchiness of chopped pistachios “)
🔗 Good Italian food – Italian traditional food and culture.