Qual è la storia della MORTADELLA? | La prima ricetta codificata

Whether you like it thinly sliced ​​or thickly sliced, it's undeniable that the queen of cured meats is her majesty, mortadella! Let's try to replicate the first codified recipe in history, by Vincenzo Tanara, contained in his "L'Economia del cittadino in villa" (Bologna, 1644), and discover together the history of mortadella. P.S.: Before I feel sick, the opening lines are taken from "La Salameide," a playful poem written by Antonio Frizzi, published in 1772. - Ingredients for approximately 2 kg mortadella: ● Lardons: 750 g pork throat fat 2.8 g spices 45 g fine salt ● Lean mixture: 1.5 kg pork shoulder 90 g fine salt 270 g whole black pepper 45 g grated Parmigiano Reggiano ● Casing: 130/140 cm beef casing 📚 If you're curious to learn more, here are some books or texts I browsed, which inspired me, or which I drew from for this episode: ● History of Mortadella, or the Pig in Bologna | Alessandro Cervellati, Giovanni Poggi; ● The great Italian delicatessen | Costantino Cipolla; ● Mortadella Bologna PGI | Giancarlo Roversi. . . . . . . . . . . . . . . . . . . . . #recipe #curiosity #history #food #mortadella #chef #barbero #gastronomy