Mortadella Bologna IGP

Mortadella Bologna IGP is an Italian cold cut made from porc, with origins in the province of Bologna in the region of Emilia-Romagna.


Mortadella Bologna IGP is one of the most famous excellences of the Italian gastronomic tradition. For this reason, #MortadellaDay, the pinkest day of the year, is celebrated and recognized worldwide.

In many countries, the mortadella is called “Bologna” to indicate its undisputed place of birth.

Mortadella was considered in the Renaissance to be a refined and expensive charcuterie, which was worth 3 times as much as prosciutto, due to both the value of the raw material and the costs associated with the production which required highly specialized artisans. It was not until the 19th century, following the gradual development of the charcuterie industry, that it became accessible to all, more “democratic” and popular, and that it was exported internationally.

Mortadella Bologna IGP is unique as it is cooked and not cured, like many other cold cuts are prepared. It is is pink, with some white fat spots and has a delicate flavour, it is often made with pistachios in order to enhance the taste.

Mortadella is often eaten on its own and is a favourite among Italians to be added into sandwiches, in southern Italy is it also a common pizza topping. Mortadella Bologna IGP is best enjoyed with local Emilia Romagna wines, such as a Lambrusco di Sorbara DOC.

true italian taste

When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.

Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.