The Bologna Mortadella boasts a success which has lasted uninterrupted for over two thousand years. It is one of the most popular Made in Italy cold cuts in the world, whose production may be located in an area of Roman influence that extends from Emilia Romagna to Lazio. The producers association ‘Consorzio Bologna Mortadella’ has protected and promoted it for 13 years in collaboration with the Italian Ministry for Agriculture, Food and Forestry. It promotes the IGP Bologna Mortadella and acts in order to oppose imitations and counterfeits. To date, the Consortium counts 31 member companies, which produce about 95% of all the IGP Bologna Mortadella, whose production area falls within the territories of Romagna, Piedmont, Lombardy, Veneto, province of Trento, Tuscany, Marche, and Lazio.
Sliced, diced, and mousse
The Bologna Mortadella is realized starting from the processing of carefully selected meats, without the addition of polyphosphates, colouring agents, and milk proteins. When it is cut, its surface is velvety, characterized by a uniform vivid pink colour. The Mortadella is proposed in all sizes, from a few grams to more than 20 quintals.
The IGP Bologna Mortadella, in addition to the time of appetizer served in slices or in the classic small cubes, can astonish if it is accompanied with such fruit as grapes, cherries, apples, and pears, whose acidity is compensated by the typical flavour of this sausage. It can also become the main character of mousse, rolls of meat, and delicious fillings. In 2013 it was produced in more than 38,000,000 kg so ranking second among the most consumed protected cold cuts in Italy. It is considered a product with high nutritional value, whose composition in noble proteins, minerals, and unsaturated fats is in line with the trends of modern nutritional science. To date, a 10% of this cold cut is exported to all over the world, in such Countries as France, Germany, United Kingdom, Austria, Spain, Croatia, Switzerland, and United States. It is mainly sold on the deli-counter, while 22.4% is marketed as self service product, in pre-packaged trays, slices, or in small sizes.
Small Rhombuses of ‘Green’ Bologna Mortadella For 6 people: 3 thick slices of PGI Bologna Mortadella, g 100 each slice, g 80 marrows, 80 g peas, extra virgin olive oil, salt and pepper. After steam boiling marrows into chunks and peas, blend everything with g 60 oil, salt and pepper, so obtaining a thick green mayonnaise. Cut the slices of Bologna Mortadella into small rhombuses. Garnish each rhombus with a little vegetable mayonnaise. Arrange the small rhombuses on a platter and serve them. They are ideal to offer as ‘finger foods’ with appetizers or for a buffet dinner. 
Cake with Bologna Mortadella and Ricotta Cheese For 4 people: g 100 PGI Bologna Mortadella thinly sliced, g 600 bread dough, g 100 Ricotta, ½ red and ½ yellow pepper, g 20 grated cheese, g 10 pine nuts, some chopped black olives, oregano, parsley, oil, salt and pepper. Mix Ricotta, parsley, cheese, salt and pepper. Roll out the dough into two discs, cover the bottom of a baking dish with the first disc, then pour the ricotta mixture and arrange the slices of Bologna Mortadella, thinly sliced peppers, pine nuts, oregano and olives. Season with a little oil and pepper and cover with the second disc. Practice on the surface some diagonal cuts and brush with an emulsion of olive oil, parsley, water and salt. Bake at 200 degrees for half an hour.
Small Bundles of Bologna Mortadella For 6 people: g 300 thinly sliced Bologna Mortadella , g 70 Caciotta cheese, g 10 pistachios, 6 ripe red tomatoes, 2 cloves of garlic, fresh wild oregano, 1 bunch of basil, extra virgin olive oil. At the middle of the slices of Bologna Mortadella, place a compound of fresh Caciotta cheese, chopped pistachios, and a pinch of salt. Close forming a handkerchief. Put in cool place to slightly harden the mixture. Peel the tomatoes, remove the seeds and pulp and cut them into small pieces, then fry adding them to the garlic. Add the handkerchiefs of Bologna Mortadella and a few basil leaves. Serve them warm with a few drops of olive oil and a sprinkling of oregano. Garnish with oregano sprigs and tufts of basil.
Rolls of Bologna Mortadella For 4 people: 8 slices of Bologna Mortadella (g 120), g 300 of Robiola soft cheese, an avocado, thyme, chive, lettuce, radishes, salt and pepper. Put the Robiola soft cheese in a bowl and knead it a little with a spoon, adding the pitted avocado, peeled and small diced, and finely minced thyme and chive; add salt and pepper. Spread the slices of Bologna Mortadella on the chopping board, spread the mixture over them and then roll in order to form the rolls. Place them in a serving dish on a bed of lettuce and serve with radishes. 
Bologna Mortadella with vegetables and Caciotta cheese For 4 people: 1 thick slice (about cm 1) Bologna Mortadella, g 200 radish, g 100 valerian, g 100 lettuce, g 150 sweet Caciotta cheese, extra virgin olive oil, and salt. Wash the lettuce and cut it into strips. Put it in a bowl along with the diced Bologna Mortadella and Caciotta cheese into thin flakes. Just before serving, season with olive oil and a pinch of salt.
Bologna Mortadella with mixed berries For 4 people: g 300 Bologna Mortadella into thin slices, redcurrants, raspberries, blueberries, a few grains of gooseberry, a few mint leaves. Wash the mixed berries. Spread a slice of Bologna Mortadella, fold it in two, then roll it up on itself in order to form a cone. Fill it with fruit mixture and garnish with mint leaves
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