There is a world
beyond mortadella

“Plump and elegant, it wears a soft rosy dress. Its aroma is typical and delicate. Its perfume entices the senses and introduces a sweet crunchy taste. The nice fatty patina flavours the palate and caresses it with velvety tones. Long persistence.”

A story of recipes and shapes.

Mortadella has very ancient roots, which could date back even at the age of Ancient Rome. There are two different theories about the origin of its name. According to one of these, it seems that it comes from the latin “mortarium” that means minced pork’s meat. According the other hypothesis, instead, the name is linked to the “mortarum”, a traditional sausage scented with myrtle.
Even though the production is so ancient, it’s in 1661 that the first original recipe of Mortadella Bologna appears in a document.

How it is processed?

A world of scents and tastes.

To the eye it appears slightly pink with white pearls of fat. Its scent is intense and lightly spicy. The full taste is balanced and delicate, without any trace of smoking.
It can be savored both sliced and cut in cubes.

How to pair it. Mortadella perfectly matches with soft cheeses like Mozzarella or Asiago and with fruits like pears and grapes. If served with warm bread, the fat melts giving off a strong enticing scent. It gives her best if accompanied with sparkling wine like the regional one, Lambrusco, or with the refined Champagne.

Did you know? Due to high price of raw materials and the cost of production, in the past Mortadella was a prerogative of the rich bourgeoisie. Today, thanks to the development of deli meats industry, its exquisite quality can be appreciated by everyone.