Mortadella is the symbol of the city of Bologna; its aromatic taste and its heady scent are unique. It is a sausage that differs from other cured meats for cooking: the lean parts are in fact mixed with cooked fat cut into cubes; then the aromas are added and the sausage is bagged. At that point it is cooked in special heated rooms for a variable time depending on the size, and finally subjected to cooling.
The best way to enjoy mortadella is thinly sliced alone or in a sandwich, or cut into cubes combined with soft cheeses, vegetables in oil and some flakes of His Majesty the Black as an aperitif or appetizer. It is also used in the preparation of first and second courses. Excellent pairing with Lambrusco and Pignoletto dei Colli Bolognesi.