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Mortadella Bologna PGI from Italy Mortadella with pistachios from Italy. Mortadella (Italian: [mortaˈdɛlla]) [1] is a large salume made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig).
Mortadella di Campotosto (popularly called coglioni di mulo) is a salami produced in limited quantities in the territory of the comune (municipality) of Campotosto, in the province of L'Aquila, Abruzzo.
Lady Liberty (Italian: La mortadella) is a 1971 Italian-French comedy film directed by Mario Monicelli, and starring Sophia Loren, William Devane, Gigi Proietti, Susan Sarandon, Danny DeVito and Edward Herrmann in his film debut. [1] It was shot at the Cinecittà Studios in Rome and on location in Emilia-Romagna and New York.
Pink waves of mortadella — the Italian pork sausage that inspired bologna — are rippling over plates of antipasti, in sandwiches and on pizzas across L.A. It might even show up in your cocktail.
Packed with umami, tomatoes and soy are both naturally rich in glutamate. And the sweet-and-salty flavor of the two condiments helps balance each other out.
Celery, Artichoke, and Mortadella Salad. Mortadella is like amazing, rich and flavorful Italian-style boloney. ... The tangy dressing is made with red wine vinegar, Dijon mustard, and oregano ...
Make the stuffing: put the pork or veal, mortadella, bread crumbs, and salt into a medium bowl and mix together thoroughly. Cover the bowl with plastic wrap and pop it into the freezer until the top layer goes a bit crunchy, about 1 hour.
Capocollo; Alternative names: Capicollo (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ossocollo (Veneto and Friuli-Venezia Giulia), finocchiata (Siena), coppa di collo (Romagna), capocollo or corpolongo (northern Lazio and central-southern Umbria), lonza (central-southern Lazio) or lonzino (Marche and Abruzzo), scamerita or scalmarita (northern Umbria and Tuscany ...