Mortadella — a popular cold cut throughout Italy for centuries — is making meaty waves in the U.S., where a maligned derivative, bologna, lacks the nuance in texture and flavor of its inspiration.

Helped by its millennial-pink hue and the rise of the charcuterie board, the Italian specialty is winning a new fan base of American chefs and consumers. Mortadella di Bologna is an unusual ...

originally ground together in a mortar in Italy’s Emilia-Romagna region, mortadella is essentially a large cooked pork sausage spiced with myrtle, garlic and pepper. In 1998, it received its own ...

Indeed, Italian food is something to write home about (or perhaps, to never leave home for) and mortadella belongs to the Italian cured meat Hall of Fame. Etymologically, the name "mortadella" is ...

Mortadella, a silken, fat-speckled salume from Italy, has found a place on more menus in the United States in recent years. But in Colorado, mortadella has taken a Western turn. “We ordered ...

Sala is an Italian journalist ... heart-stopping amounts of mortadella. If you are not already familiar with it, mortadella is a cold cut made of finely ground, light-pink pork dotted with ...

Rovagnati produces various types of salumi, or Italian antipasto meat, including proscuitto, salami and mortadella. "Italian salumi is one of the foods that heavily represents Italian food culture ...