cold cuts and cheese
Mortadella and Parmigiano Reggiano on a Bologna food walk
What these two staples are, why their names are protected and what to look for when you taste them.
Reserve your food walk ↗Two staples
| Product | What to know |
|---|---|
| Mortadella | A large cooked salume of finely ground cured pork with at least 15 per cent small cubes of pork fat, traditionally flavoured with peppercorns |
| Mortadella Bologna | Holds protected geographical indication status under EU law |
| Parmigiano Reggiano | An Italian hard, granular cow's-milk cheese aged at least 12 months |
| Where it is made | Parma, Reggio Emilia, Modena, the part of Bologna west of the Reno and part of Mantua |
What mortadella is
Mortadella is a large salume of finely hashed cured pork that includes at least 15 per cent small cubes of pork fat, mostly the hard fat from the neck of the pig. It is cooked, and traditionally flavoured with peppercorns.
Why the name matters
Mortadella Bologna is the best-known version worldwide and carries protected geographical indication status under EU law, which is why the label on a deli counter is worth reading.
Parmigiano Reggiano
This is a hard, granular cheese from cow's milk, aged at least twelve months and part of the grana family. It is named for Parma and Reggio Emilia, two of the places it is made.
A map of where it comes from
Parmigiano Reggiano is produced in Parma, Reggio Emilia, Modena, the part of Bologna west of the River Reno and the part of Mantua south of the Po, all of it in Emilia-Romagna apart from the Mantua share.
How to taste them
Take the mortadella slowly: the fat should melt and the pepper should sit at the back. With the Parmigiano, look for the granular texture and the savoury crunch of the aged cheese.
On the walk
Both come at the artisan shops after the tigella, with fresh bread and local wine. The Parmigiano is paired with a balsamic aged 25 years.