Yesterday, on the occasion of the second MortadellaDay, the permanent exhibition dedicated to Mortadella Bologna PGI was inaugurated, inside the Museum of the History of Bologna at Palazzo Pepoli, which is tinged with pink for the occasion
To cut the tape, strictly mortadella rose, local authorities and personalities from the world of culture and entertainment, such as the godmother Anna Falchi, who with scissors in her hand made her debut with the motto "long live the mortadella that makes you beautiful"
The first permanent exhibition on the Mortadella
On the occasion of 358th anniversary of Cardinal Farnese's edict that regulated the production of Mortadella, the room dedicated to the pink queen of cold cuts was inaugurated, which enriches the permanent path of the museum. An interactive and emotional journey made of history, culture and tradition that establishes the bond of love between the city and its symbol salami. A space created by Mortadella Consortium of Bologna to celebrate the Mortadella as a world gastronomic heritage and an integral part of the history of this city, Bologna, which often from the capital of Emilia-Romagna, turns into the product itself that has made it famous throughout the world.
The new museum space dedicated to Mortadella Bologna PGI it is an immersive experience in art and history, made of knowledge and flavors of the famous salami. It houses over 15 works that tell the story of the route, from the Etruscan and ancient Roman origins to which the concept of the word "mortadella" is traced, musical and round, which heralds its delicious taste. A path that combines art, culture, curiosity and historical testimonies such as the famous proclamation of Cardinal Farnese in 1661 which codified the production of mortadella.
"An exhibition that can tell and highlight one of the greatest gastronomic symbols Made in Italy. This is a space where visitors will be able to get to know Mortadella Bologna IGP at 360 °: history, original recipe and production phases, discovering anecdotes and curiosities. It will be a must for all lovers of this noble salami, "said Corradino Marconi, President of the Mortadella Bologna Consortium.
Mortadella from its origins to the present day
During the Middle Ages mortadella could be prepared exclusively for the specialized artisans of the Società dei Salaroli. To this Bolognese corporation belonged those who knew all the secrets of salt, a precious element in the economy and commerce, but also indispensable for processing and preserving food. The sealing wax seal with the Salaroli emblem certified the quality of each single mortadella, a veritable guarantee mark.
The term "mortadella" seems to date back to the ancient Romans and could derive from "murtatum", the mortar used at the time to process pork. Or from "farcimen mirtatum", a pork sausage flavored with myrtle berries.
In 1800 with the Industrial Revolution arise first sausage industries and the production of Mortadella increases, finally this delight arrives on everyone's tables. At the beginning of the 20th century, half a million cans of Mortadella e are exported in 1998 an important goal arrives, la Mortadella Bologna obtains the IGP recognition from the European Union, Protected Geographical Indication. In 2001 all together for Excellence, the major producers come together to found the Mortadella Consortium of Bologna, with common goals and values:
the taste of identity, enhance, promote and protect a heritage of Italian tradition that is unique in the world;
the real Mortadella Bologna, constantly checked to guarantee Italian production, high quality, delicious taste and unmistakable scent.
Today the numbers speak for themselves, over 33 million kg sold worldwide, for a total value of around 320 million euros.
All the secrets on the preparation of Mortadella
The recipe of Mortadella Bologna PGI is described in the Production Regulations deposited with the European Union. They can be used only noble cuts of the pig, or the muscular parts like the shoulder, while the highest quality fat is used for the lardons, the one under the throat, which gives the characteristic sweetness of this salami. Then salt, pepper, spices and natural flavors are added. A food of courtly ambiance, of entertainment, a dish that is born noble and that will never become peasant.
Therefore, for the lean part, which is pink in color, the noble cuts are used, which after a careful selection are finely ground. In grinding process the meats pass through a series of plates with holes of decreasing diameter, which allow to obtain a homogeneous mixture. The lardelli, worked separately, are diced, washed and dried and then mixed with the lean mixture, it is at this stage of the production process that pistachios can be added.
The dough it is bagged in casings of different sizes or sizes, from a minimum of 0.5 kg to over 200 kg and then tied. The mortadellas, with their typical oval or cylindrical shape, are then hung on special frames, ready for the next phase.
There cooking it is the most delicate moment, on which softness, color and aroma depend. The Mortadella Bologna must cook slowly in dry air stoves until it reaches at least 70 ° C at the heart. Cooking times vary depending on the caliber: about an hour for every centimeter of mortadella diameter.
Once cooked, the mortadella goes cooled quickly to stabilize it from a microbiological point of view and keep its sensory characteristics intact. A first showering with cold water it lowers the temperature before stop in cooling cell, in which it must fall below 10 ° C to the heart.
How to taste it to the fullest
Mortadella is eaten marinated, sliced, and even grated, in cream, mousse or paté, but not diced. The structure of the Mortadella is not suitable to be savored in cubic format, because the risk is to put in the mouth only the lean part or only the fat part and in both cases the taste balance is lacking. "When it is affected, it must be seen through the Madonna of St. Luke", declares Giancarlo Roversi, historian, writer and leading expert in this great excellence.
In the sandwich it is perfect and if we make a rosette it is his death, but it is also fantastic with focaccia, breadsticks and countless types of bread, it also finds an excellent location in the kitchen, becoming a special ingredient for creative and tasty dishes.
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