A think about it, our mythical city has things to be so famous all over the world, primarily the universities Old World then is home of the other Italian red that much emotion in the track, Ducati but it is in the food, of course, where Bologna "the fat" reached the pinnacle of recognition (and unfortunately imitabilità). About the most outlandish latitudes has not come across an incredible plate of tortellini , or have not read a menu on the "cursed" spaghetti Bolognese or found wandering in the aisles of supermarkets Mortadella Bologna a I would say almost radioactive pink. And it is the latter, the original, the genuine PDO which I would like to praise, for his scent that is distinctive and attractive, spicy and unique, never sharp or aggressive but always so delicate and seductive, full of its palatability and its smooth taste and delicate, never hiding. You carry a bow, gentlemen and ladies to his majesty mortadella , one of the historic symbols of our Bolognese cuisine, which we all certainly given more of a dance with our culinary palate. This sausage was the first to earn a kind of precursor recognition of origin or protected, nine centuries ago, one of the oldest Guilds of Arts and Crafts in Bologna, one of the "Salaroli determines precise rules for its preparation, submitting the mortadella to strict production control and rubbing with a special seal.
still preserved in the State Archives of Bologna, the statutes of the "Societas SALAROLORUM", dating from the thirteenth century, the oldest dated 1242, documenting how this sausage was protected and guaranteed by the corporation, even by means of sanctions that were imposed on anyone who does not comply with the regulations.
mortadella The origin of the term is somewhat controversial: some believe derives from the Latin "murtatum" indicating meat stuffed and seasoned with myrtle "myrtum", while others stem from the "mortarium", late Latin term indicated that the mortar in which the brothers Bologna, which dates back to the source bagging, pounding the mixture of meat mixed with fat and spices.
Some quotes are found in a Tuscan recipe of the '300, but very varied in ingredients used: it was produced by the liver, eggs, marjoram, parsley and raisins; definitely very different from the one already produced a century first in Bologna. The first and official recipe for its preparation was written in 1549 by "steward", today's cook, of the Este court in Ferrara, Christopher Messiburgo but it is only through the academic '600 Tanara Vincenzo Bolognese , author of treatises of Agronomy and cooking, that this meat will turn around in the product we know today.
... .. but I will not go on too long with the fascinating methods of production, I see you already hectoliters of mouth watering, dreaming and the mind full of some beautiful pink and slice a loaf of bread or a soft mousse .. ... and then go to your butcher of trust and you also pay homage to His Majesty the THE DEAD .
the next
Claudio
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