Mortadella monster in New York and pasta with "Bologna"
A giant mortadella arrived in town directly from Italy. Let's celebrate this amazing cold cut by giving you some info and tips.
The bigger, the better
In New York recently arrived the largest Mortadella ever seen in the U.S. It was produced by the company Veroni, and it was shown during the New York City Wine &Food Festival. New York is used to hosting records of all kinds. But can you imagine this Mortadella weighed in at 661 pounds?It was shipped directly from Correggio, the Italian city where it was produced, which is located in Emilia Romagna. It measured 6.4 feet in length and 18 inches in diameter. It was such an event that for the occasion, with the giant Mortadella arrived also a person, who is a specialist in slicing. The meat was cut into cubes. The flavor of this rare Mortadella is different from the regular one because it was produced using a different process. Actually, the motto is "The bigger, the better."
Even ancient Romans appreciated Mortadella
Americans are big lovers of Mortadella. They eat 800 million pounds of Bologna annually. For those who don't know what we are talking about, let's read together from Veroni website some details of Mortadella history. "For those who know and appreciate Italian cured meats, one of the many varieties first comes to mind is Mortadella from Bologna. The cold cut is so synonymous with its place of origin that outside of Italy, it is often referred to as simply 'Bologna.' Mortadella has an amazingly long history, including an appreciation by ancient Romans as proven by a stele in Bologna, depicting a butcher using tools to mix the meat and spices to prepare Mortadella. Still to this day, traditional Mortadella remains highly protected by IGP, and genuine products are made in the Emilia-Romagna region of Italy." When we think about Mortadella, it's less caloric than we may think: 100g of Mortadella is worth 288 calories, and the cholesterol is not so high. Bologna is a classic cold cut, commonly paired with American cheese for the best sandwiches.
Pasta carbonara with mortadella
Today, taking advantage of the giant Mortadella that arrived in New York, we want to share an idea about how you can use Mortadella. Of course, the "panino" is always the best solution, but if you feel a little more adventurous, make a carbonara using Mortadella instead of pancetta. It will be a bit less crispy, but you will find it full of flavor; you have just to try to cut the Mortadella into small cubes. We suggest using luxury spaghettoni pasta from Pasta Cuomo or the Italian spaghetti produced by Rummo. On the Magnifico Food website, you can also find the Rummo gluten-free spaghetti.
- Donatella Mulvoni