This beloved pink cured meat was created in Bologna during the Renaissance. When it crossed the Atlantic, its name eventually derived into bologna (or baloney). Mortadella has experienced a revival in its place of origin, enhancing countless recipes and even elevating simple slices of plain bread. The cold cut makes for a convenient quick lunch, snack, and aperitvo – even better if paired with a glass of bubbly Lambrusco for the latter.
FICO Eataly World
At FICO Eatly World, a food-centric theme park of sorts, mortadella production takes place from Wednesday to Sunday (11 am to 2 pm). So if your travels to Italy bring you here, head to the counter to buy some. Or you can try it in a sandwich paired with different ingredients that change weekly.
Villani Salumi
This specialty shop in the province of Modena sells standard mortadella as well as varieties flavored with truffles, olives, and chili pepper are also worth a try. They're available both in the shop and online and are certified by the Consortium Mortadella Bologna PGI.
Artigianquality
Bologna-based Silvio Scapin produces nine types of mortadella in an artisanal way. Two are Slow Food strongholds, one contains truffles and another has pistachios. Then there is the famous Sette Chiese, the city's first organic mortadella produced. It's free of dairy products, dyes and flours, it’s safe even for those with celiac disease.
Mortadella Favola
In the province of Modena, the Palmieri having been producing mortadella according to their simple, original recipe since 1919. Above all, Mortadella Favola is the only one stuffed and cooked in the rind. The plain or pistachios version can be found at supermarkets around Italy, such as Esselunga.
Salumificio Franceschini
Salumificio Franceschini, located in the province of Bologna, has been producing various cured meats since 1964 and added mortadella to their repertoire in recent years. Their mortadella is called Opera and is prepared exclusively with noble cuts and lard from pigs born and raised in Italy.