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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) from which the world renowned affordable comfort food ingredient Bologna sausage is derived from.
The tradition of mortadella di Campotosto is very ancient and is believed to be more than 500 years old as we know it today, although only a few Campotostari continue the tradition of mortadella, and only a few palates have the opportunity to taste it today, due to the rarity of the product.
Italian wine and salumi Aging salumi Prosciutto di Parma Salame Felino. Salumi (sg.: salume, Italian:) are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto.
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.
Mortadella di Campotosto Spreadable sausage flavored with nutmeg and liver sausage with garlic and spices are hallmarks of Teramo cuisine. Ventricina from the Vasto area is made with large pieces of fat and lean pork, pressed and seasoned with powdered sweet peppers and fennel and encased in dried pig stomach.
Capocollo [1] (Italian: [kapoˈkɔllo]) [2] or coppa (Italian:) [2] is an Italian and French pork salume made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck.
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La Mortella (Italian: place of myrtles) is a private garden in the island of Ischia, Italy. It was first opened to the public in 1991. It was first opened to the public in 1991. It was created by Susana Walton (1926–2010), wife of the composer William Walton , starting in the 1950s as the main residence for the couple.