In Tuscany, mortadella developed as a way to use up inferior cuts of meat and scraps of meat left over from making salami. In the early 20th century in Prato and some areas of the province of Pistoia, these meats began to be gathered together, seasoned with spices and liqueurs, formed into sausages and boiled. Production disappeared after the Second World War, until it was revived 30 years ago by a cured meat producer in Prato. Today, Mortadella di Prato is a refined, cooked cured meat, with exotic flavors from the spices and a distinct opaque pink color from the addition of Alchermes liqueur to the mixture.
Produced throughout the year.
Prato and Agliana Municipalities, Pistoia Province
Presidium supported by
Prato Provincial Authority, Prato Chamber of Commerce
via Lungo Calice, 49
tel. +39 0574 718557-339 2708111
Via S.Giusto, 9h7
tel. +39 0574 630192
Ferruccia Quarrata (Pt)
Via IV Novembre, 353
tel. +39 0573 705275-333 2305196
Via di Vergaio,18/20
tel. +39 0574 811537-339 7850751
Via Carlo Levi
tel. +39 0574 718119