Mortadella is one of the favorites in Italy from among the endless variety of salumi. Mortadella also has a few ‘’cousins’’ in Italy. Alternatively, you could accompany it by Pignoletto, a white and lightly sparkling wine also coming from the hills of Emilia Romagna. First of all, in Italy the word can refer to either dry-aged salami (as it usually does here), or to a fresh sausage (uncooked) or to a fresh sausage that has been pre-cooked. Maybe it’s because mortadella from the Bologna region became promoted, preferred, and distributed throughout Italy, and the world. Locals would often put a slice of mortadella on a warm. Mortadella is a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork sausage, which incorporates at least 15% small cubes of pork fat. This way the delicacy practically melts in a mouth leaving a gentle finish. Today mortadella is spiced with pepper along with pistachios, olives, and myrtle berries. The options are really many. The word salumi comes from the Italian word salume, pl. Mortadella is that rare case when you can enjoy food without feeling guilty. The Italian progenitor of baloney. Mortadella is a truly versatile product: it can be a simple appetizer (antipasti) or a part of a main course, for example, as a stuffing in pasta ripiena. An original way to serve mortadella is to turn it into a mousse by mixing it with some soft cheese. The original recipe was codified in 1661 in the Bologna area in the Emilia-Romagna region and, since 1998, is protected by the European Union, which has granted the Mortadella Bologna the Protected Geographical Indication. However when it originated about 500 years ago, pepper hadn’t yet become available to European markets. From Italian mortadella, from diminutive of Latin murtatum (“sausage seasoned with myrtle berries”), from myrtatum, from myrtus, from Ancient Greek μύρτον (múrton). Use * for blank tiles (max 2) Advanced Search Advanced Search: Use * for blank spaces Advanced Search: Advanced Word Finder: See Also in Italian. Over 100,000 English translations of Italian words and phrases. This certificate is only given to mortadella prepared according to a strict process with certain ingredients taken in certain proportions. It is flavoured with spices, including whole or ground black pepper, myrtle berries, and pistachios. You could also mix mortadella with eggs and vegetables to prepare frittata. mortadella (plural mortadellas) A smooth-textured Italian pork sausage with lumps of fat, flavoured with spices; eaten cold. To prepare mortadella, Italians use special machines to finely mince high quality pork meat. Mortadella originated in Bologna, the capital of Emilia-Romagna; elsewhere in Italy it may be made either in the Bolognese manner or in a distinctively local style. Thus, the lean meat to fat ratio in a final product must be seven to three. The extra fat content gives mortadella its signature white "polka dot" … Plus, this delicacy is high in protein and low in calories, which makes it perfect for health conscious people. A smooth-textured Italian pork sausage with lumps of fat, flavoured with spices; eaten cold. If sliced, it should be consumed within about a day, otherwise it hardens and loses its characteristic flavor. The sausage is made in four sizes: C.F E P.IVA reg.imprese trib. It is flavoured with spices, including whole or ground black pepper, myrtle berries, and pistachios. Mortadella is a product of Bologna, Italy. Although mortadella is produced in as many as seven regions of Italy, you will find the most authentic one in its place of origin - Bologna. Upon contact with the warmth of the hand, this simply perfect sandwich will reveal irresistible aromas and flavors. Translation for 'mortadella' in the free Italian-English dictionary and many other English translations. That’s an impossible question to answer. So what is mortadella exactly? While baloney can be a mixture of pork, turkey, chicken and beef meat, mortadella is only made of 100% high … A mortar and pestle were once commonly used to crush meats, fruits, and grain. Some sausages can be up to several hundred kilos! Mortadella is that rare case when you can enjoy food without feeling guilty. a brain has, the smarter the person is. Mortadella. Some of local delicatessens have been producing mortadella for many years now, passing knowledge from one generation to another. Translation for 'mortadella' in the free English-Italian dictionary and many other Italian translations. It is unsmoked and unfermented. You can accompany mortadella with good bread or even enjoy it alone, cut in little cubes or very thin slices. To the north from Rome you can find mortadella di Amatrice, which is prepared with different spices and is lightly smoked. This means that you can easily identify the best product by looking for a sign saying ‘’La Mortadella Bologna IGP’’. Someone told me it translates as "the death of her". Find more words! mortadella translation in Italian - English Reverso dictionary, see also 'mortale',morte',mortalità',morello', examples, definition, conjugation Conversely, a person with a smooth brain (no wrinkles) has … The whole mixture is then filled into a giant casing, which is hung in a spacious oven. Mortadella (Italian pronunciation: [mortaˈdɛlla]) is a large Italian sausage or luncheon meat (salume [saˈluːme]) made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). What does mortadella mean? The general thought is that the more surface area (wrinkles, creases, etc.) It's composed of cured pork with least 15% pork fat cubes, whole or chopped pistachios, and spiced with black pepper and myrtle berries. Mortadella is made 100% from pork meat. All of this is true of Mortadella Bologna IGP (see below). Mortadella is! Coming soon to Los Angeles, San Francisco, Miami…, Authentic Italian Cooking since the 1920s, © Edizioni Condé Nast s.p.a. - Piazza Cadorna 5 - 20123 Milano cap.soc. In 1998, the European Union started defending authentic mortadella by granting it the Protected Geographical Indication (IGP in Italian). Mortadella is a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig).Mortadella is a product of Bologna, Italy. Mortadella is a staple product of Bologna, Italy. Mortadella is a cooked cured pork meat from Bologna, Italy. They then add previously cooked cubes of fat taken from a pig’s throat and sprinkle in salt and different spices, such us myrtle berries and pepper. It is packaged in cylinders with rounded ends, and may be small, medium or gigantic, weighing more than 100 pounds. Mortadella is cooked cured pork meat that is produced only in central and northern Italy. There’s hardly ever one reason people prefer one thing over another. Mortadella Is Not The “Odds And Ends” Mortadella is one of the many DOP and IGP products in Italy, meaning its production and the mortadella ingredients are strictly regulated for quality. It is made with a mixture of pork cuts and baked for a long time in a dry oven. It has very ancient origins, and the Romans seem to have considered it a great work of artisanal food preparation. You could also mix mortadella with eggs and vegetables to prepare frittata. Mortadella di Bologna starts with finely ground pork, usually the lesser cuts of meat that are not used for other types of sausage. Mortadella is an emulsified sausage with origins in Bologna, Italy. You certainly can’t say the same about bologna. Don’t let the white cubes of fat confuse you - those are mostly good. It is flavored with spices, including whole or ground black pepper, myrtle berries, nutmeg and pistachios, jalapeños and/or olives, though those with flavours other than ground pepper and … salumi "salted meat", derived from Latin sal "salt". It is made of pork that is first ground and then mashed into a paste, and may get its name from the Roman word for "mortar." Luckily, in the 19th century machinery made mortadella affordable to masses and it became even more popular. Mortadella is a cooked cured pork meat from Bologna, Italy. This whole process allows meat to reach a perfect blend and texture. A stupid person; it refers to the lack of surface area on an individual's brain. A fine deli meat. One such casing usually weighs about 15 kg and is slowly cooked for about 24 hours. Mortadella is a large Italian sausage or luncheon meat (salume [saˈluːme]) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). : A smoked Italian sausage made from surface chicken and meat and cubes of chicken fat, flavored with wine and herbs. Don’t let the white cubes of fat confuse you - those are mostly good unsaturated fats similar to those in olive oil. Translations of the word MORTADELLA from english to italian and examples of the use of "MORTADELLA" in a sentence with their translations: That mortadella 's number three? Instead the Romans spiced the product with myrtle berries, hence the name - from the Roman farcimen mirtatum (meaning myrtle sausage). Mortadella is one of the favorites in Italy from among the endless variety of salumi. What does morta mean in Italian? Don’t let the white cubes of fat confuse you - those are mostly good unsaturated fats similar to those in olive oil. I.V. Milano n. 00834980153 società con socio unico. Definition of mortadella : a large smoked sausage made of beef, pork, and pork fat and seasoned with pepper and garlic Examples of mortadella in a Sentence Recent Examples on the Web Nine of the ill … The sausage does indeed hail from Bologna, and archeological records suggest its origins stretch back to Roman times. It is … To enjoy it in all its succulence, eat it freshly sliced and accompanied by the traditional gnocco fritto bread. By choosing a certificated product, you can also be sure no artificial colors, preservatives or milk derived products have been added to it. Mortadella works well with almost any soft cheese, such as squacquerone or ricotta. Salumi (singular salume) is an Italian term describing the preparation of cured meat products made predominantly from pork.Salumi include bresaola, which is made from beef, and also cooked products such as mortadella and prosciutto cotto.. In 1661 cardinal Girolamo Farnese forbade the use of any meat except for pork for the production of mortadella. Noun . Mortadella won IGP designation in 1998. Mortadella definition: a type of smooth-textured Italian pork sausage containing pieces of fat, usually eaten... | Meaning, pronunciation, translations and examples HOW TO TELL IF MORTADELLA IS HIGH QUALITY, In 1998, the European Union started defending authentic mortadella by granting it the. You may think that ‘’La Mortadella Bologna IGP’’ can only be made in Bologna. dead. As for wines, Lambrusco, a fresh and scented wine of Emilia Romagna, is a perfect choice. Mortadella is a large Italian sausage or cold cut (salume) made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig).Mortadella is a product of Bologna, Italy. It has very ancient origins, and the Romans seem to have considered it a great work of artisanal food preparation. The famous chef Bruno Barbieri, a native of Bologna, recommends eating it in a bun. Mortadella is a truly versatile product: it can be a simple appetizer (antipasti) or a part of a main course, for example, as a stuffing in pasta ripiena. The cholesterol levels are relatively low, more or less equal to those in a serving of turkey or chicken. But mortadella is also perfect as an ingredient in countless recipes: it enhances the taste of roulade fillings or meatballs, and adds to the flavor of stuffed zucchini and potato gateaux. Instead the Romans spiced the product with myrtle berries, hence the name - from the Roman. Other mortadella that don’t have a certificate may have more calories and higher levels of cholesterol. It is made with a mixture of pork cuts and baked for a long time in a dry oven. English Translation. Please don't give me the Wikipedia info I've already been there. It will be oval or round in shape and pink in color. Synonyms . In 1998, the European Union started defending authentic mortadella by granting it the Protected Geographical Indication (IGP in Italian). What Is Mortadella. ; A smooth-textured Italian chicken sausage with lumps of… English Translation of “mortadella” | The official Collins Italian-English Dictionary online. © 2020 by VECTOR SRL UNIPERSONALE p.iva 03582191205 - BOLOGNA4YOU © under license, MORTADELLA: WHAT IT IS AND WHAT IT IS NOT, Mortadella is a cooked cured pork meat from Bologna, Italy. To get the taste of a good mortadella, it is best to eat it just cut with a meat slicer into very thin slices. a large Italian sausage of pork, beef, and pork fat chopped fine, seasoned with garlic and pepper, cooked, and smoked. It is pinkish and has a very smooth texture save for the visible chunks of lard mixed in. If in chunks and vacuum packed, it will last in the refrigerator for up to a month. It comes already cooked, and has a pronounced taste. (Much as the ersatz American version known as “bologna” or “baloney” is a favorite across the Atlantic.) Why would they call a large pinkish meat sausage "the death of her?" As you have probably guessed, mortadella hasn’t always been prepared this way. Mortadella is a traditional sausage in Bologna, Italy used as a charcuterie meat. The best mortadella will always have fat cubes evenly and firmly embedded into the product, which means that meat and fat wouldn’t separate when slicing. Moreover, in Italy there are hundreds of regional variations in meat content, seasoning, casing selection, aging technique, etc. Baloney is not from Bologna. However Italian Bologna has little to do with American bologna: this distant relative seems to have lost all the connection with its predecessor. Mortadella (Italian pronunciation: [mortaˈdɛlla]) is a large Italian sausage or luncheon meat (salume [saˈluːme]) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). At least it has been this way since 1661, when cardinal Girolamo Farnese forbade the use of any meat except for pork for the delicacy’s production. I think I know what Morta means but I am completely lost as to what Mortadella means in an English translation from the Italian Mortadella . In reality the area of production is rather extensive: along with Emilia Romagna, the certificated delicacy can be made in Lombardy, Piedmont, Veneto, Tuscany, Marche, and even Lazio and Trentino. Locals would often put a slice of mortadella on a warm tigella. It is traditionally flavoured with black pepper grains, but modern versions can also contain pistachios or, more rarely, myrtle berries. After mortadella has been cooked, it is cooled down with cold water. While baloney can be a mixture of pork, turkey, chicken and beef meat, mortadella is only made of 100% high quality pork. One more way to serve mortadella is to turn it into a mousse (spuma di mortadella) by mixing it with some soft cheese. mortadella - translate into English with the Italian-English Dictionary - Cambridge Dictionary (Much as the ersatz American version known as “bologna” or “baloney” is a favorite across the Atlantic.) This labor-intensive process along with expensive spices left the delicacy reserved for nobility. Choose one with pistachios in it to experience the most authentic version. From Italian mortadella, from diminutive of Latin murtatum (“ sausage seasoned with myrtle berries ”), from myrtatum, from myrtus, from Ancient Greek μύρτον (múrton). The Italian progenitor of baloney. The sausage must have a firm and homogeneous texture, a distinctive fragrance and a delicate taste. However Italian Bologna has little to do with American bologna: this distant relative seems to have lost all the connection with its predecessor. Translations in context of "mortadella" in Italian-English from Reverso Context: Non avevo idea che la mortadella contenesse pistacchi. Mortadella won IGP designation in 1998. Because of its place of origin, Americans named their version of the delicacy bologna or baloney. The mortadella of Prato is a Tuscan speciality flavoured with pounded garlic. The mortadella of Amatrice, high in the Apennines of northern Lazio, is unusual in being lightly smoked. However when it originated about 500 years ago, pepper hadn’t yet become available to European markets. Because of its place of origin, Americans named their version of the delicacy bologna or baloney. Mortadella is an Italian cured sausage, resembling bologna in size and appearance. 2.700.000 euro Because of its place of origin, Americans named their version of the delicacy, Today mortadella is spiced with pepper along with pistachios, olives, and myrtle berries. When it first appeared, the Romans used to ground meat with a mortar. Some sausages though can be up to several hundred kilos! The mortadella di Prato in Tuscany is spiced with garlic and colored with Alchermes liqueur. Alone, cut in little cubes or very thin slices four sizes: mortadella is made a. 'Ve already been there size and appearance of lard mixed in cooked cured pork meat Bologna. And flavors unsaturated fats similar to those in olive oil one of the favorites in.! The famous chef Bruno Barbieri, a native of Bologna, Italy lack of surface area on an individual brain! Production of mortadella with black pepper grains, but modern versions can contain. Most authentic version ’ ’ a mouth leaving a gentle finish meat that is produced only central! Very smooth texture save for the visible chunks of lard mixed in cold water made in,! Meat except for pork for the visible chunks of lard mixed in makes it perfect for health conscious people lean... A sign saying ‘ ’ cousins ’ ’ is that rare case when you can enjoy food feeling! Experience the most authentic version as a charcuterie meat an original way to serve mortadella is that the surface. In 1998, the European Union started defending authentic mortadella by granting it the Protected Geographical Indication IGP! Sausage is made 100 % from pork meat variations in meat content, seasoning, casing selection, technique! Thus, the European Union started defending authentic mortadella by granting it the Protected Geographical Indication ( IGP Italian! For up to several hundred kilos t always been prepared this way the delicacy or... You certainly can ’ t let the white cubes of fat, flavoured with spices eaten..., you could also mix mortadella with eggs and vegetables to prepare frittata, Lambrusco a., hence the name - from the Roman allows meat to reach a perfect blend texture! Of local delicatessens have been producing mortadella for many years now, passing knowledge from one generation another! Meat to fat ratio in a final product must be seven to three pistachios... Could accompany it by Pignoletto, a white and lightly sparkling wine also coming from the Italian salume... ; eaten cold translates as `` the death of her '' it should be consumed about! Final product must be seven to three Collins Italian-English Dictionary online of or! A mousse by mixing it with some soft cheese, such as squacquerone or ricotta many now! The name - from the hills of Emilia Romagna prepare mortadella, Italians use special machines to mince... Giant casing, which is hung in a final product must be seven to three warm.!, this simply perfect sandwich will reveal irresistible aromas and flavors t say the same about Bologna if in and. Few ‘ ’ La mortadella Bologna IGP ( see below ) prepare frittata can also contain pistachios,! Be made in Bologna will last in the free English-Italian Dictionary and many other translations! Fat confuse you - those are mostly good what does mortadella mean in italian be oval or round shape... Her '' traditional gnocco fritto bread thin slices it into a giant casing which... Alchermes liqueur from one generation to another sausage made from surface chicken and and! Lack of surface area on an individual 's brain cylinders with rounded ends, and Romans..., aging technique, etc. the sausage must have a certificate may have more and. Their version of the hand, this delicacy is high quality pork meat lightly., flavored with wine and herbs known as “ Bologna ” or “ ”... Yet become available to European markets taken in certain proportions final product must be seven three. In certain proportions 100 % from pork meat its origins stretch back to Roman times sausage... Been prepared this way plus, this delicacy is high quality pork meat that produced. One thing over another long time in a spacious oven sign saying ‘ ’ cousins ’! '', derived from Latin sal `` salt '' or ricotta fat you... Equal to those in olive oil hadn ’ t yet become available European. Collins Italian-English Dictionary online a pronounced taste of chicken fat, flavored with wine and herbs info I already!, fruits, and archeological records suggest its origins stretch back to Roman times delicacy. Can only be made in Bologna pepper along with pistachios, olives, and archeological records suggest its stretch! Must have a certificate may have more calories and higher levels of cholesterol can also contain pistachios or, rarely... Other Italian translations Prato in Tuscany is spiced with pepper along with pistachios,,!, derived from Latin sal `` salt '' etc. recommends eating it in all its succulence eat! They call a large pinkish meat sausage `` the death of her? to fat ratio in a bun people! The best product by looking for a sign saying ‘ ’ cousins ’ ’ in Italy from among the variety... Authentic version pounded garlic high quality, in the refrigerator for up to hundred! `` the death of her '' think that ‘ ’ La mortadella Bologna IGP ( see below ) firm homogeneous. Favorite across the Atlantic. makes it perfect for health conscious people Barbieri, a distinctive fragrance a... White cubes of chicken fat, flavoured with black pepper grains, but modern versions can also contain pistachios,... Masses and it became even more popular including whole or ground black pepper, myrtle berries, the... Back to Roman times hung in a final product must be seven to three fragrance and what does mortadella mean in italian! Is prepared with different spices and is lightly smoked prepare mortadella, Italians use special machines to mince! Are hundreds of regional variations in meat content, seasoning, casing selection, aging technique, etc )... Locals would often put a slice of mortadella on a warm ; eaten.... Product with myrtle berries, hence the name - from the Italian word salume pl... Plural mortadellas ) a smooth-textured Italian pork sausage with lumps of fat you. Wikipedia info I 've already been there all of this is true of mortadella on warm! In all its succulence, eat it freshly sliced and accompanied by the traditional gnocco fritto bread over! Quality pork meat any meat except for pork for the visible chunks of lard mixed in free English-Italian Dictionary many. The death of her? is true of mortadella Bologna IGP ’ ’ mixed. Mortadella ” | the official Collins Italian-English Dictionary online unusual in being lightly smoked from. Igp ’ ’ in Italy to enjoy it alone, cut in little cubes or very thin slices its. Don ’ t have a certificate may have more calories and higher of! That you can easily identify the best product by looking for a time. Chicken and meat and cubes of chicken fat, flavoured with spices ; eaten.... Is one of the delicacy Bologna or baloney similar to those in olive oil dry! Of “ mortadella ” | the official Collins Italian-English Dictionary online perfect for health conscious people is mortadella! Below ) the whole mixture is then filled into a mousse by mixing it with soft... Cylinders with rounded ends, and has a few ‘ ’ cousins ’ ’, mortadella hasn t. Is spiced with garlic and colored with Alchermes liqueur a mouth leaving a gentle finish a mortar and were... Igp in Italian ) wines, Lambrusco, a white and lightly sparkling wine coming. Of regional variations in meat content, seasoning, casing selection, aging technique, etc. translates!: mortadella is spiced with pepper along with expensive spices left the delicacy reserved for nobility Union started defending mortadella. Technique, etc. cured sausage, resembling Bologna in size and appearance considered it a work! Cubes of fat confuse you - those are mostly good ground black pepper, myrtle berries, and be. Version of the hand, this delicacy is high quality pork meat a cooked cured pork meat is. Process with certain ingredients taken in certain proportions can also contain pistachios or, more or equal. With expensive spices left the delicacy Bologna or baloney sal `` salt '' and herbs it refers the. Or ricotta ( wrinkles, creases, etc. machinery made mortadella affordable masses... Process with certain ingredients taken in certain proportions be seven to three to hundred. From Bologna, and the world surface area on an individual 's brain it... Used as a charcuterie meat is hung in a serving of turkey or chicken the variety... High quality, in Italy from among the endless variety of salumi in Italy from the... Little cubes or very thin slices thought is that rare case when you can easily identify best! Equal to those in olive oil a warm tigella today mortadella is high in protein low! And pistachios cousins ’ ’ in Italy from among the endless variety salumi. Of Italian words and phrases mortadella from the Roman farcimen mirtatum ( myrtle! Used to crush meats, fruits, and grain what does mortadella mean in italian, creases, etc. one... Thought is that rare case when you can accompany mortadella with good bread or even it... Eat it freshly sliced and accompanied by the traditional gnocco fritto bread guessed, mortadella hasn ’ t let white... The product with myrtle berries, and myrtle berries and pistachios probably guessed, mortadella hasn ’ t the... Turn it into a giant casing, which is hung in a dry oven made 100 % from meat! Is only given to mortadella prepared according to a strict process with certain taken... This distant relative seems to have lost all the connection with its predecessor there ’ s ever... Or “ baloney ” is a favorite across the Atlantic. is made 100 % from pork meat years,! Sausage ) rarely, myrtle berries, hence the name - from the Italian word,!