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PGI Bologna Mortadella and other incredibly delicious versions of it, including with whole pistachios. The quintessential cured meat from Bologna, it’s one of the favourites of gourmet foodies all around the world: try the versions we create in the Trentino air and you’ll see why.
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Trentino Speck
Cooked hams
Oven-baked specialities
Tyrolean cooked salami
and Vienna sausages
Mortadella
Aged sausages and salami
Pancetta
Typical Trentino
specialities
Italian charcuterie
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Mortadella is a symbol of Italian flavour around the world, thanks to its well-balanced and delicate taste, which everyone loves. Its strength lies in its simplicity: sliced in a sandwich, or diced as an appetiser, it’s one of those little pleasures that light up your day.
Some people are on the “mortadella with pistachios” team, while others are fans of mortadella without pistachios. Obviously, both are great. The version with pistachios is more popular in central and southern Italy, the land of pistachios, while classic Bologna mortadella is strictly made without pistachios.
This is a traditional Italian cult food. It’s one of those comfort foods that people of all ages enjoy: for young kids it’s an enjoyable, delicious snack, while for adults it reminds them of what their mother or grandmother used to make. Choose a soft bread, such as any soft white roll.
100 g of mortadella on average provide 288 kcal.
In terms of nutritional values, 100 g of mortadella contain between 60 and 70 mg of cholesterol, which is practically the same as white meat.
In ancient times, before blenders and meat grinders were invented, meat used to be ground with a pestle and mortar. This is how the Latin word murtatum then evolved into the name Mortadella. The history of this cured meat therefore dates back thousands of years, going back to the ancient Romans. In 1661, the cardinal of Bologna Girolamo Farnese published rules laying down the ingredients and the method for making Mortadella, pretty much “PGI specifications” over 3 centuries early!
Select cuts of pork are ground with spices and flavourings in three stages until a creamy texture is produced. This is the pink part of mortadella. While the white part is created by cubes of fat, mainly made from the finest fat from around the neck. The mixture is packed into casings and cooked, and then the mortadella is ready to satisfy any gourmet foodies.
What recipes can you make with mortadella? So many.
You can use it diced in savoury tarts, you can grill it in thick slices, or you can chop it and put it in ragù. You can also make meatballs, creating a mixture with boiled potatoes, eggs, parmesan and breadcrumbs.
This is one of the easiest and most delicious things that you can make in just a few minutes.
In a blender, chop up 250 g of mortadella, 120 g of ricotta, 2 tablespoons of grated parmesan, 1 tablespoon of fresh cream, 100 ml of whole milk, salt and pepper. Adjust the consistency by adding cream or ricotta to get the perfect creaminess. And voilà, your mortadella mousse is ready, perfect for spreading on canapés, toast or focaccia.
No award-winning chef will ever be able to create a better pairing than focaccia and mortadella.
In spring, pair it with asparagus for a delicious savoury tart.
Some people put it in aubergine parmigiana and swear they can’t live without it.
If you’re serving it on a plate, you can pair it with ricotta or a fresh or medium-aged pecorino cheese.
The first rule: bread and mortadella is one of the best things in the world. But if you want to make a mortadella sandwich even more special, here are some ingredients that go with it perfectly. Obviously, you should just use one at a time.
-mozzarella
-tonnato sauce
-mustard (mild and just a dash, so you don’t overpower the flavour of the mortadella)
-gorgonzola (heat it all up slightly to soften the cheese)
-flakes of Parmigiano Reggiano
A sparkling red wine is perfect for cleaning the palate after the fatty meat. So a Lambrusco or a Bonarda. Sparkling white wines also do the job, with a dash of extra elegance, so it’s a thumbs-up for Prosecco too. Then a spritz also works well since it contains bubbles and, above all, given that mortadella is perfect as an appetiser.
The specifications state that the production area for PGI Bologna Mortadella includes the regions of Emilia-Romagna, Piedmont, Lombardy, Veneto, Tuscany, Marche, Lazio and the autonomous province of Trento.
The answer is yes, because it’s a cooked meat.
