From Friday, October 11 to Sunday, October 13, 2024, Zola Predosa (Bologna), the World Capital of Mortadella, turns pink for the sixteenth edition of “Mortadella, Please,” the International Festival dedicated to this symbol of Bolognese gastronomy!
The first real Mortadella’s recipe was written by agronomist Vincenzo Tanara at the beginning of XVII century, also giving precise instructions for the ingredients. The amount of fat in that first recipe was way superior than today. In 1661 it was officially recognized product’s uniqueness and its exclusivity tied to the city of Bologna, thanks to cardinal Farnese which published a document which codified the production of Mortadella.
Some centuries ago Mortadella Bologna was a product reserved to a noble and rich élite, the only ones that could afford a rather expensive charcuterie. It was only after the gradual development of processed meats’ industry, which began in XIX century, that Mortadella Bologna became a product from anyone, democratic and popular: Italy’s most loved! @MortadellBO
Mortadella Bologna is a traditional Italian sausage made from pork, cubes of fat called lardelli, and selected spices. Closely related to the pig farming tradition of the Emilia-Romagna region, the origins of mortadella can be traced back to the ancient Bologna, namely the Etruscan city of Felsina and the surrounding areas rich in oak forests which provided tasty acorns and tubers for the numerous local swine, both wild and domesticated.
As suggested by its full name, the bountiful city of Bologna, nicknamed La Grassa (meaning the fat one), is the home of this famous sausage, although its production takes place throughout central-northern parts of Italy (the regions of Emilia-Romagna, Piedmont, Lombardy, Veneto, Trento, Marche, Lazio, and Tuscany).
It is made from pork that is first ground and then mashed into a paste, using a large mortar (mortaio), hence the name mortadella. Alternatively, some written sources say that the name comes from an old Roman word for myrtle, which was used for seasoning instead of pepper.
In addition to meat, mortadella is traditionally studded with lardelli, cubes of fat coming from the pig’s throat, and finally spiced with grain and/or ground pepper. Mortadella must be cooked for several hours at a low temperature with low humidity.
If stored well, it can be kept for up to eight months. To bring out its rich flavor, mortadella Bologna is best served at room temperature, either thinly sliced or cut into cubes.
More: TasteAtlas
