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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.
Cheese, cold cuts and wine are central to Italian cuisine, and along with pizza and coffee (especially espresso) form part of Italian gastronomic culture. [17] Desserts have a long tradition of merging local flavours such as citrus fruits, pistachio and almonds with sweet cheeses such as mascarpone and ricotta or exotic tastes such as cocoa ...
Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto. The word salume, 'salted meat', derives from the Latin sal, 'salt'. Examples of salumi include: Prosciutto – dry-cured ham, thinly sliced and served uncooked (prosciutto crudo) Prosciutto di Parma; Prosciutto di San Daniele
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.
Bologna sausage, informally baloney (/ b ə ˈ l oʊ n i / bə-LOH-nee), [1] is a sausage derived from the salume mortadella, a similar-looking, finely ground pork sausage, originating from the Italian city of Bologna (IPA: [boˈloɲɲa] ⓘ).
This is a list of prepared dishes characteristic of English cuisine.English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British ...
Early versions of the roll with pork as a filling proved popular in London during the Napoleonic Wars and it became identified as an English dish. [ citation needed ] On 20 September 1809, the Bury and Norwich Post mentions T. Ling, aged 75, (an industrious vendor of saloop , buns, and sausage rolls). [ 7 ]
A quick google (beginning with Mortadella asino) throws up what appear to me to be sound sources which confirm and extend your friend’s information: Anciently, in Bologna, donkey and/or horse were added to the pork. (The same page refers to a museum of industry in Bologna, which includes a section devoted to Mortadella production. Might be ...