Mortadella also celebrates its birthday: the sausage, symbol of Bologna, turns 360. Many years have passed since the first ban in history relating to a food product: an ante litteram specification for the production of mortadella, dating back to 24 October 1661 issued by Girolamo Farnese, then Cardinal Legate of Bologna.
Once the restrictions for Covid disappeared, La Mutua Salsamentari 1876, an ancient and strict guardian of the traditions of our local delicatessen, has decided to return to the streets to celebrate the anniversary, together with Ascom. Saturday 23 and Sunday 24 October, from 10 to 22, along the entire Via Rizzoli closed to vehicular traffic, there will be mortadella tastings and initiatives to enhance one of our most loved foods all over the world (not surprisingly often known as ” Bologna “).
But let’s get back to the story. The Farnese document of 1661, which indicated the guidelines for the production of mortadella, prohibited its production with meat other than pork. In addition, it was said that the certification mark should belong exclusively to the Antica Corporazione dei Salaroli, of which Mutua Salsamentari is heir over the centuries. A culinary history that has made Bologna great also through the insights of some of its historical butchers: from Alessandro Forni who is said to have invented the first slicer (in competition with Holland) and who was the first to patent the sealed lead box sealed for the exports of mortadella to the United States, to the Zappoli brothers who opened a steam plant on the avenues at Porta San Felice in the second half of the nineteenth century: the writing on the building still remembers those gastronomic glories today.