May 15, 2012

Mortadella di Bologna

What the world calls Balony has its roots in Bologna and the only thing they have in common is, that they both get cooked.

Mortadella at the market in Bologna

Go to the market in Bologna and ask for some slices of Mortadella, you´ll be asked which one: a big, middle or small size Mortadella and from which company - Villani, Pasquini, etc.
You should know, that the bigger one is the better - it gets cooked longer and the meat juice has more time to settle. Which company, depends on your personal taste, the occasion and your budget - the price range is big - and you take a different Mortadella for a filling than for eating it slice by slice. A high quality Mortadella isn´t greasy at all - it´s made from (italian) pig shoulder and neck, seasoned with salt, fresh garlic and some herbs, that´s it. To get a 100 g of very thin slices at Simoni around 11 a.m. and eat one right away - what a treat!

No comments: