Over 45 years’
History and curiosities
Having been onto tables worldwide, the Italian Mortadella is an Italian heritage of food history and still represents one of the most important cured meats, also appearing in Pliny’s writings and in numerous texts dating from the XVII century, which describe its current formula and form.
Mortadella is an Italian heritage of food history, which has been onto tables all over the world, representing one of the most famous cured meat. Mortadella appears in Pliny’s writings but its present formula and form dates back to the XVII century.
The slice, with the typical and natural pinkish color of meats cooked with care, appears compact and well balanced in the diffusion of its lardons.
By smelling it, one can immediately perceive the spicy scents of this product, in full harmony with the notes of its natural fat parts.
When tasting it, we immediately perceive its softness, which highlights the value of this tasty product with an exceptional melt-in-the-mouth texture.
A light, tasty and easy to digest Mortadella masterpiece.
The artisanal mortadella has an infinite gastronomic ductility; it creates a perfect match with white pizza and good bread, is widely used as meat filling and can be paired with a spicy risotto or a delicious soufflé. Recently appreciated for the creation of “gourmet pizzas”, the artisanal mortadella is gaining increasing attention all over the world. This mortadella also makes a perfect match with good sparkling wines such as a Spumante brut (sparking white wine), which, thanks to its lively and fresh notes, perfectly accompanies the expressive depth of the Mortadella of “I Salumi di San Rocco” and will ensure a very pleasant experience.
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