Tag: Bologna

Mortadella on display at the Museum of the History of Bologna – Italian Cuisine


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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Technology and healthy nutrition meet in Bologna – Italian Cuisine

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At the Coldiretti Village in Bologna three days dedicated to healthy food in which to discover all the technological innovations with Euronics, perfect allies in the kitchen!




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Grandma's recipes revisited in key technological: it is not a provocation, but the concrete will to respond to the growing attention of consumers towards ahealthy eating thanks to the use of the latest technologies in the kitchen. This is the spirit that animated September 27th to 29th Coldiretti Village in Bologna at the Parco della Montagnola, where for three days visitors could enjoy the best of Emilia's gastronomic heritage.

Ragù, fresh pasta, salami, desserts: recipes that are handed down from generation to generation, for which the choice of raw material quality, both the use of the right hi-tech products that with innovative features can simplify the preparations. Lots of recipes that chef stand guests Euronics, present in all the stages of the Coldiretti Village along the boot, showed visitors through the use of large and small appliances of different brands. Each preparation was an opportunity to discover functions and original possibilities for using even those tools that usually arouse a little fear.

178420 "src =" https://www.salepepe.it/files/2019/10/23.png "width =" 210There crockpot – the pot for slow cooking on the crest of the wave, the machine for the vacuum and the air fryer they were among the protagonists of showcooking in which the best Italian culinary tradition happily married with technological innovations. Like it stew with balsamic vinegar with chestnut flour polenta, cooked in the CrockPot slowly at a controlled temperature, or the classic one Apple pie, whose mixture was prepared with a multi-function robot and cooked not in the oven but in the air fryer.

Techniques and tools that allow not only to have more time to devote to other activities, but help to prepare healthy and tasty dishes enhancing the flavors and leaving the nutritional properties of the food unaltered.

All upcoming events and show cooking at Villaggio Coldiretti are available for consultation here.

October 2019


DISCOVER THE COOKING COURSES OF SALT & PEPE

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Bologna and the controversy over the “tortellino dell'accoglienza” with chicken – Italian Cuisine

Bologna and the controversy over the “tortellino dell'accoglienza” with chicken


On the initiative of Archbishop Matteo Zuppi, at the feast of San Petronio, in addition to the traditional one, an alternative version of the tortellino will be proposed, also suitable for those who do not eat pork for religious (or health) reasons

Reception also passes through food. And so, to make the feast of the patron San Petronio a celebration that is truly for everyone, the archbishop of Bologna, Matteo Zuppi, decided to propose, on the occasion of Friday lunch in Piazza Maggiore, an alternative version of the tortellino, together to the traditional one, it is clear, as specified by the same archbishop who explains that "next to the quintals of tortellini conforming to the deposited recipe, even a few kilograms without pork (in the filling) should be prepared for those who cannot eat them for different reasons".

The tortellino of the controversy

A filling that, instead of a mixture of pork loin, ham and mortadella, with Parmesan cheese, eggs and nutmeg (this is the recipe filed in the Chamber of Commerce), is done with the chicken meat, ricotta, egg and parmesan. The "tortellino dell'accoglienza", with the traditional hand-rolled egg pasta, but with white meat, was born to be enjoyed even by those who, for religious reasons, cannot eat pork But it is also a light version, as the archbishop always explains, more suitable also for the diet of the elderly. To prepare it, the team of the association of the sfogline, which will sell it (fresh or cooked) from 11 onwards.

The scandal and the fake news

But there are already those who cry out to heresy. Matteo Salvini, the political leader of the League, first in a rally, and then on Facebook, said: "But we're kidding. Oriana Fallaci was right. The problem is some Italians who forget their roots, deny our history, from tortellino to crucifix. But do I have to defend faith and values? I who am a sinner . And again: «The Bolognese have rightly risen: mothers, dads, grandmothers, grandparents, parish priests, nuns. One can eat the salad, as far as I'm concerned, though deny our history, in the name of a misunderstood respect, it is simply madness … .

His loyal Lucia Borgonzoni, a candidate of the League in Emilia Romagna, echoes him and he has just gotten out of a gaffe just on the region that is applying to govern having claimed that it borders on Trentino-Alto Adige. The candidate of the League says: «Tortellini are also distorted, just to wink at Islam, what a shame. This for some is integration, for me it is an offense to our traditions that has nothing to do with integration . And increases the dose: "It was enough to make tortelloni if ​​they wanted to be more Islam friendly, but then they wouldn't have had a bit of controversy to show and they wouldn't have offended the culture of an entire city".

The Diocese of Bologna, however, does not collect: «Some controversies and exploitations are not acceptable even during the electoral campaign. It is surprising that one fake news is used to confuse, "writes the Curia, and" that a normal rule of reception and respect for the guests to be interpreted as an offense against tradition ".

Historical notes on Bolognese tortellini

In truth i Bolognese tortellini born with a chicken filling, is without the pig. A chef of great luster, Francesco Leonardi, who was a personal cook of Catherine II of Russia, reports within her work The modern Apicius this recipe: «Pounded in the mortajo of the roasted chicken breast, add me well cleaned beef marrow, grated Parmesan, a piece of butter, salt, nutmeg, fine cinnamon, and two raw egg yolks. Only 1871 we have evidence of a first recipe that puts the pork in the filling: i Cappelletti alla bolognese. For a long time, in fact, cappelletto and tortellino were synonymous. The recipe is found in the book The wise cook, that is, the art of pleasing the tastes of Italians, with local and foreign foods: a work that also contains all that is necessary to know how to order and serve a lunch, and the best methods for making jams, rosolios, liqueurs and ice creams. Here it is: «Take equal parts of the cooked chicken breast, both boiled and roasted, and of the lean lean in the arista, equally cooked already; mince this meat minutely on the cutting board; then place the beaten in a pan, add one or more eggs, depending on the amount of meat you have used, a little ricotta, grated Parmesan in abundance, and spices, including a bit of nutmeg ". Here is the first appearance, therefore, of the pig (pork loin), but in coexistence with the traditional chicken. Then we get to 1891 when a book has been published that has made school, which has "dictated" the rules for many Italian chefs and housewives. We are talking about The science of cooking and the art of eating well of Pellegrino Artusi. But in many cookbooks the pork and chicken pair will still stand, as in The talisman of happiness (1927) of Ada Boni, and, to arrive almost to our days, in 1967 in Italian regional recipes of Anna Gosetti.

The alternative tortellini

In Italian cuisine already exist "non-traditional" tortellini, because if it is right to respect and eat traditional dishes, it is also pleasant to discover new flavors, the result of combinations never before thought. We must never forget, in fact, that there was a time when what is tradition for us today was then a novelty. Because cooking is also experimentation, as the great chefs teach us. And often successful recipes are born of errors (think of the tarte tatin).
Here are some examples of alternative versions: spring tortellini (stuffing: sausage 100 g – veal 100 g – chopped onion and carrot, in all 50 g – grated parmesan – salt – pepper); tortellini with pigeon meat (stuffing: one pigeon, already plucked, clean and free of giblets, about 350 g – cured ham 50 g – grated parmesan 35 g a little more to season – celery – carrot – onion – 2 egg yolks – butter – nutmeg – salt) ; vegetarian tortellini (filling: ricotta 300 g – flour 00 g 250 – radicchio of Treviso g 240 – durum wheat flour 80 g – grated parmesan 40 g – rosemary – extra virgin olive oil – salt – pepper); Tortellini in Capon Broth (for the filling and the broth: a capon – porcini g 350 – grated parmesan – garlic – parsley – celery – carrot – onion – olive oil – salt – black peppercorns).
Below the traditional recipe and other delicious variations.

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