of the most well known products to emerge from BolognaLa
Grassa or Bologna the Fat, as the city is known throughout
Italy, is the Mortadella sausage.
The sausage takes its name from the Latin myrtatum
referring to the ancient Roman preparation of the sausage with
In the Middle Ages, seasonings included myrtle berries.
Mortadella is made in different sizes, the choicest being the
Today the meat is ground very finely and mixed
with coarsely ground backfat, plus the usual preserving agents,
salt, finely ground white pepper, black peppercorns, coriander
seeds, mixed spices, shelled pistachios, and wine - before it
is finally cooked.