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Few sliced meats are more maligned than mortadella. The distinctive pink and white ham is a signature delicacy of Bologna in northern Italy; so much so that in America it – or the version that passes for it – is known simply as ‘bologna’. In the Italian city’s narrow and colonnaded old streets, fat sausages hang from the ceilings of delis and restaurants, bulging through their twine casings, ready to be plucked and put into sandwiches, layered on to pizzas or eaten straight out of the wrapper wi
Helped by its millennial-pink hue and the rise of the charcuterie board, the Italian specialty is winning a new fan base of American chefs and consumers.
Pink waves of mortadella the Italian pork sausage that inspired bologna are rippling over plates of antipasti, in sandwiches and on pizzas across L.A. It might even show up in your cocktail.