Mortadella
Mortadella, this beloved pink cured meat was created in Bologna during the Renaissance. When it crossed the Atlantic, its name eventually derived into bologna (or baloney). Mortadella has experienced a revival in its place of origin, enhancing countless recipes and even elevating simple slices of plain bread. The cold cut makes for a convenient quick lunch, snack, and antipasto - even better if paired with a glass of Prosecco, Aperol Spritz OR Lambrusco, at the Italian Deli.
For more information, contact Dal-Italia Delicatessen.
