Panino con la Mortadella

History

Mortadella is Bologna's most famous export — a large, delicately spiced pork sausage studded with pistachios and fat, with IGP (Protected Geographical Indication) status and a history stretching back to at least the 15th century. In Bologna and across Emilia-Romagna, the panino con la mortadella is the everyday sandwich: thick slices of mortadella in a soft rosetta or ciabatta roll, sometimes with a smear of butter or a little squacquerone cheese. It is sold at every alimentari, market stall and bar in the city, and is considered the definitive expression of Bolognese food culture — rich, generous and utterly without pretension. The rest of Italy calls mortadella 'Bologna', and the world calls it baloney, but in Bologna itself, it is simply perfection.

Ingredients

• Soft rosetta roll or ciabatta
• Mortadella IGP (thickly sliced)
• Butter (optional)
• Squacquerone cheese (optional)
• Fresh black pepper

How to Make

1. 1Split the rosetta roll or ciabatta and, if desired, spread a thin layer of good butter on one side.
2. 2Lay thick, generous slices of mortadella IGP onto the roll — do not skimp.
3. 3Optionally add a spoonful of creamy squacquerone cheese for richness.
4. 4Finish with a crack of black pepper.
5. 5Close the roll and press gently.
6. 6Serve at room temperature — mortadella should never be heated, as warmth dulls its delicate flavour.

Known for it

• Mò Mortadella LabVia Volturno, 7/a, 40121 Bologna BO, Italy