#travel #food #streetfooditaly #bologna #italy #mortadella #pasta #parmesan
The history of Bologna is inseparable from the history of mortadella. The history of mortadella began in 1200 with the foundation of the Salaroli Society, a corporation of butchers who used salt to preserve pork. It is to this corporation that the city owes one of its nicknames, “Grassa”, “Fat”.
Today, Mortadella di Bologna IGP is made from high-quality pork, finely chopped, mixed with lard, lightly seasoned and finally packaged in huge sausage “loaves” and cooked.
The companies participating in the Mortadella Bologna consortium respect the original recipe, registered with the Chamber of Commerce and Industry, which involves using only noble parts of the pork carcass and the neck to make the lard. The most popular snack in Bologna is a panini with aromatic thinly sliced mortadella. Fortunately for gourmets, Bologna still has historic sausage shops, true guardians of ancient traditions that have managed to “stay alive” thanks to the quality of the product, known and consumed throughout Italy and the world.
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The history of Bologna is inseparable from the history of mortadella. The history of mortadella began in 1200 with the foundation of the Salaroli Society, a corporation of butchers who used salt to preserve pork. It is to this corporation that the city owes one of its nicknames, "Grassa", "Fat".
Today, Mortadella di Bologna IGP is made from high-quality pork, finely chopped, mixed with lard, lightly seasoned and finally packaged in huge sausage "loaves" and cooked.
The companies participating in the Mortadella Bologna consortium respect the original recipe, registered with the Chamber of Commerce and Industry, which involves using only noble parts of the pork carcass and the neck to make the lard. The most popular snack in Bologna is a panini with aromatic thinly sliced mortadella. Fortunately for gourmets, Bologna still has historic sausage shops, true guardians of ancient traditions that have managed to "stay alive" thanks to the quality of the product, known and consumed throughout Italy and the world.
WHY DID ITALIANS NAME A CITY AFTER AN AMERICAN SALAMI?
Bologna era una città molto bella. Autentica. I turisti l'hanno rovinata. Touristes touristes touristes go home!!!! 👎👎👎
Just remember that USA was born
more than 300 years ago and Italians came to America long time ago just for a better life. And they brought to America their native dish just like mortadella or bologna.
Che rabbia vedere quei bei panini con la mortadella rovinati con la burrata il pistacchio stiamo diventando proprio come gli americani un mucchio di coglioni che mettono tutto insieme e non sanno assaporare le cose
What is that on Bologna sandwich. The sauce 😊
The "KING" of all deli-meats. That being said, I didn't enjoy some of the sauces that they put into the sandwich. For me a mortadella sandwich starts off with a large fresh, Papo Secos(Portuguese Bun) EVOO , thinly sliced fried sweet eggplant, provolone cheese, sweet roasted red peppers, and of course, mortadella. You repeat the toppings for a second layer.
I visited Italy 2 years ago for the first time. The food and juice drinks are so delicious!!!! Italians are also nice. I need to go back there to visit the Northern part.
For those who've never been to Italy, go !
It'll open up your eyes as to what real Italian food is.
So old😮😮 I can still remember when it was when it was banned in the United States 😊
Coloro che mettono salsa nei panini con mortadella sono dei principianti novelli che andrebbero visionati da capo a piedi….!
Coloro che mettono salsa nei panini con mortadella sono dei principianti novelli che andrebbero visionati da capo a piedi….!
Ai miei tempi certi panini me li sognavo!❤
Che buona mortadella, saluti da Zagabria
Tourist traps, sorry🤦♂️
Mortadella is one of my all time favorite luncheon meat. But unfortunately, here in the United States they’re adding lots of hazardous Chemicals and different kinds salts as preservatives. That’s why We usually trying to avoid buying American made Luncheon meats.
Lovely! Thank you!