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Atlasâ€ºItalyâ€ºMortadella

Mortadella

large, silky Bologna pork sausage studded with fat cubes and pepper

Italy Charcuterie & cured

Your guide, Chef Baku
Drawn, not photographed · Updated September 2026

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A full recipe for this dish has not been written yet.

History

Bologna regulated it by a 1661 decree of Cardinal Farnese, among the first product specifications of its kind; it holds PGI status today.

Frequently asked questions

What is Mortadella?

Mortadella is a charcuterie & cured from Italy: large, silky Bologna pork sausage studded with fat cubes and pepper. Bologna regulated it by a 1661 decree of Cardinal Farnese, among the first product specifications of its kind; it holds PGI status today.

Made with

🥓pork pepper

Cooked

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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Baku Kitchen!

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An independent reference of traditional food. No rankings, no sponsored dishes, no restaurant promotions. Every dish is drawn for the atlas in one house style. Country outlines from Natural Earth; flags from flag-icons.