Among the best known and most appreciated cured meats, the Bolognese mortadella constitutes a real symbol of the gastronomic excellence of the city.
Of ancient origins, its influence was such in the culinary history of the region that still today, visiting the Civic Archaeological Museum of Bologna, it is possible to admire two Roman stems that portray a mortar and seven small pigs.
mortadella would be attributed , with reference to the mortarium (mortar), an instrument used since then to crush the meat of the pig and obtain a particular sausage.
The history of the Bolognese mortadella
Mortadella very ancient origin and is probably heir of a part of Roman food tradition.
The original recipe of Mortadella was long kept secret and kept by the members of the art of the Salaroli, the only ones having the authority to certify their authenticity through a special seal. Nonetheless, the counterfeits of the salami spread to such an extent that, in the seventeenth century, Cardinal Girolamo Farnese decided to issue a ban in order to governing its trade.
It should be emphasized that, at the time, Mortadella was considered a particularly valuable dish, so much so that, until the advent of large industrial revolutions, its price wandered around three times so much that of ham.
However, it was thanks to the subsequent student influx that Mortadella acquired her fame and spread to the rest of Europe, bringing the name of the city of Bologna high.
The Bolognese Mortadella PGI
Starting in 1998, the Bolognese mortadella has been recognized as a PGI brand (protected geographical indication). Since then, only the productions that are followed by the rules of the specification can boast of the ' Mortadella Bologna ' denomination and boast of the wording IGP
The production process still recalls today that of the ancient medieval Salaroli: devoid of enhancers of flavor or coloring substance, the final result of the Bolognese mortadella is to be attributed mainly to the quality of the cuts and meat used during its realization.
The preparation of the Bolognese mortadella provides for a careful selection of fine cuts of pure pigs, cooked and shredded in particular in order to obtain a fine pasta with a full and balanced flavor.
Once the dough has been made, the mortadella just sausage is subjected to a precise stove process which consists in letting it rest in rooms characterized by a particular level of dry air for a period ranging from a few hours to a few days, depending on the size.
When the internal temperature of the salami reaches 70 °, the mortadella is then wet in cold water and left to rest further in special refrigeration cells, from where it will be ready to be packaged and put on the market.
The final appearance is that of a sausage with an oval shape of pink color that remains certainly imprinted for the intense and slightly spicy aroma.
How do you recognize a Bolognese Mortadella PGI?
Mortadella Bologna denomination on the label, there are various characteristics through which to distinguish an authentic Bolognese mortadella from the various imitations on sale in supermarkets.
First of all, the color: the original Bolognese mortadella is characterized by the intense rose and fat with well -defined edges, a sign of the high quality of the meat selected for its production. A pale or grayish tone is in fact an indication of low value of the cuts.
Another particularly indicative sign of the authenticity of Mortadella is its perfume: the Bolognese mortadella has an intense and immediately recognizable aroma.
Finally, the flavor: the original Bolognese mortadella is characterized by the compact consistency and the full and well balanced taste.
Taste the Bolognese mortadella directly in the city
Book your stay in Bologna now and organize a food and wine tour to savor the authenticity of the typical products of our territory. Bologna is the capital of good food: you can taste it in purity or in any of its variants in the various restaurants in Bologna, including taverns and trattorias, which can propose it in different variations.
Our major hotel is pleased to offer you not only the best solution for a comfortable overnight stay, but also useful suggestions with respect to the things to see in Bologna, between arcades, historic buildings and basilicas, and to the things to eat in Bologna, from the tortellini to the typical recipes of the Bolognese traditions in the kitchen, including Friggione and the Bolognese green sauce or the rice cake.
We love our city and we can't wait to share all its beauties with you and reveal all the secrets that make it a unique city. Even when it comes to food!
We also recommend you
