Back in 1557, Renaissance cook and steward Cristoforo di Messisbugo recorded a recipe for mortadella in his Libro novo, carefully describing all of the production steps and listing the ingredients. Of course, production has changed radically since then, and the historic cured meat has gradually transformed into a mass-produced food. Its quality varies greatly depending on the meat, cooking times, additives and the casing used to pack the meat. This explains the wide range of prices for which mortadella can be found on the market.
Bologna Province and Municipalities around Ferrara
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tel. +39 051 6850011 - +39 335 6254612
Tel. +39 335 6254612
Slow Food coordinator