It is the flagship of Bolognese gastronomy and is known throughout the world for its unmistakable, intense and slightly spicy fragrance: we are talking, but there would not even be need for presentations, by Signora Mortadella from Bologna.
We could define it as an aristocratic sausage for the privileged position compared to other cold cuts, as it is protected by the geographical denomination mark not only today, but also at the origins of its first appearance on the tables.
Probably the first appearance of this superfine sausage had already occurred in the first century or in the late Middle Ages, but the first testimony, which certifies its birth, is described in a stele from the Roman imperial era.
Strictly produced with the prized parts of pork meat, the first real written documentation appeared in 1644 in the famous treatise by Vincenzo Tanara from Bologna, “The economy of the citizen in the villa”.
Given the unique goodness and the success of Tanara with his treatise, the rules to protect it were recognized at the Mortadella in Bologna in 1661 by Cardinal Girolamo Farnese first and in 1720 by Cardinal Curzio Origo.
Today it is present in typical Bolognese dishes, delighting the taste buds of every gourmet.
