Mortadella con Pistacchio – GIANNI NEGRINI

Originating from the region of Emilia-Romagna, Mortadella is one of Italy’s most iconic cold cuts. Made from high-quality pork meat, finely ground and mixed with pork fat cubes, it is seasoned with a blend of spices such as pepper, nutmeg, and myrtle berries. The result is a smooth, creamy texture with a mild, slightly sweet flavor that sets it apart from other sausages and deli meats.

Mortadella is often enjoyed thinly sliced and served on fresh bread, paired with cheese, or as part of an antipasto platter. It is also commonly used in Italian dishes like focaccia and sandwiches, adding richness and flavor to every bite. The signature pink color, along with the delicate specks of pork fat, gives Mortadella its distinct appearance.

Mortadella is a true symbol of Italian culinary tradition and craftsmanship, with its origins dating back to ancient Rome, where it was first mentioned in historical texts. Today, Mortadella remains a cherished ingredient in Italian kitchens and around the world, representing both history and delicious, indulgent flavors.

Ingredients and Characteristics:

• Ingredients: Pork meat, pork fat, salt, pepper, nutmeg, myrtle berries, and other spices.
• Flavor Profile: Mild, slightly sweet, creamy, with aromatic spices.
• Texture: Smooth and firm, with specks of pork fat throughout.
• Color: Pink with white specks of fat.
• Origin: Italy, particularly from Emilia-Romagna and other regions.
• Certifications: Protected Geographical Indication (PGI) for Mortadella di Bologna.

How to Enjoy Mortadella:

• In Sandwiches: Layer thin slices of Mortadella between fresh bread or a baguette for a delicious and satisfying sandwich.
• As an Antipasto: Serve thinly sliced with cheese, olives, and a drizzle of olive oil as part of a traditional Italian antipasto platter.
• In Pasta: Chop and add to pasta dishes for an extra layer of flavor.
• With Focaccia: Pair with freshly baked focaccia for a quick and delicious snack.
• On Charcuterie Boards: Add to charcuterie boards alongside other Italian cured meats and cheeses for an indulgent spread.

Storage Instructions:

• Unopened: Store in the refrigerator at 0-4°C.
• Opened: Wrap tightly in parchment paper or plastic wrap and consume within two weeks for the best flavor.
• Shelf Life: Check the packaging for expiration dates, typically a few months for cured products.