Among the most well-known and appreciated cured meats, mortadella from Bologna is a true symbol of the city's gastronomic excellence.
Of ancient origins, its influence has been such on the culinary history of the region that even today, visiting the Civic Archaeological Museum of Bologna, it is possible to admire two Roman stelae depicting a mortar and seven small pigs.
The name ' mortdella ' can be traced back to Roman times , in reference to the mortarium (mortar), a tool used since then to crush pork meat and obtain a particular sausage.
The history of Bolognese mortadella
Mortadella the heir to a part of Roman food tradition.
The original mortadella was long kept secret and guarded by members of the Arte dei Salaroli (Salaroli Guild), the only ones with the authority to certify its authenticity with a special seal. Nonetheless, counterfeiting of the cured meat became so widespread that, in the 17th century, Cardinal Girolamo Farnese decided to issue a ban to regulate its trade.
It's worth noting that, at the time, mortadella was considered a particularly prized delicacy, so much so that, until the advent of the great industrial revolutions, its price was roughly three times that of prosciutto.
However, it was thanks to the subsequent influx of students that mortadella gained fame and spread throughout the rest of Europe, raising the name of the city of Bologna.
Bolognese Mortadella PGI.
Since 1998, mortadella from Bologna has been recognized as a PGI (Protected Geographical Indication). Since then, only those products that adhere to the specifications can boast the "Mortadella Bologna" designation and display the PGI designation.
The production process still resembles that of the ancient medieval salaroli: free of flavor enhancers or coloring substances, the final result of mortadella from Bologna is primarily due to the quality of the cuts and meats used during its production.
The preparation of mortadella Bolognese involves a careful selection of premium cuts of pure pork, cooked and minced in a special way to obtain a fine paste with a full and balanced flavor.
Once the mixture has been made, the mortadella undergoes a precise stewing process that involves leaving it to rest in rooms with a particularly dry air temperature for a period ranging from a few hours to a few days, depending on its size.
When the internal temperature of the cured meat reaches 70°C, the mortadella is then immersed in cold water and left to rest further in special cold storage units, where it is ready to be packaged and sold.
The final appearance is that of an oval-shaped, pink sausage, whose intense, slightly spicy aroma is unmistakable.
How do you recognize a PGI mortadella from Bologna?
In addition to the Mortadella Bologna PGI designation on the label, there are various characteristics that distinguish an authentic Bolognese mortadella from the many imitations sold in supermarkets.
First and foremost, its color : the original Bolognese mortadella is characterized by its intense pink color and well-defined fat edges, a sign of the high quality of the meat selected for its production. A pale or grayish hue indicates the low-quality of the cuts.
Another particularly indicative sign of the authenticity of mortadella is its aroma : authentic Bolognese mortadella has an intense and immediately recognizable aroma.
Finally, the flavor: the original Bolognese mortadella is characterized by its compact consistency and full, well-balanced flavor .
Taste Bolognese mortadella right in the city
Book your stay in Bologna now and plan a food and wine tour to savor theauthenticity of our region's typical products. Bologna is the capital of good food: you can enjoy it pure or in one of its many variations in Bologna's many restaurants, including osterias and trattorias, which offer a variety of dishes.
Our Hotel Maggiore is happy to offer you not only the best solution for a comfortable overnight stay, but also useful suggestions regarding things to see in Bologna, including porticoes, historic buildings and basilicas, and things to eat in Bologna, from tortellini to typical recipes of Bolognese cuisine, including friggione and Bolognese green sauce or rice cake.
We love our city and can't wait to share all its beauty with you and reveal all the secrets that make it unique. Even when it comes to food!
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