Why do they put pistachios in mortadella
Italian mortadella - indulgence in slices
The Italian sausage specialty with the characteristic large pieces of fat belongs to the scalded sausages. It is traditionally made from finely chopped pork and coarse cubes of bacon. But there are also variants that consist of beef and pork or are refined with pistachios or spices. The Italo classic can weigh up to 100 kg, while German mortadella is much smaller and is smoked like meat sausage.
The origins of the sausage go back to Roman times. At that time it was flavored with myrtle berries and was given the Latin name "Myrtatella", which later became mortadella. The original mortadella recipe comes from the Bologna area, where it has been made since the Middle Ages. Today mortadella is made all over Italy and in other countries. However, it can only be called a real “Mortadella di Bologna” if it is made according to a traditional recipe in the Bologna region.
Mortadella is packaged all year round or available at the sausage counter.
The spicy specialty owes its taste above all to pepper and myrtle berries. Some varieties are also seasoned with garlic, refined with pistachios or olives or lightly smoked.
In Italy, mortadella is usually served as a starter - either straight or filled with cheese or vegetables. But it also tastes good as a topping on bread or cut into small pieces in salads and stir-fries.
Mortadella should be stored well wrapped in a plastic box or cling film in the refrigerator.
Mortadella is perishable when cut open and will only keep in the refrigerator for 1–3 days. In the piece in the skin, it keeps chilled for approx. 5 days.
Nutritional value / active ingredients
Mortadella contains about 293 kcal / 1228 kJ, 11 g protein and 27 g fat and 0.4 g carbohydrates per 100 g. Poultry mortadella only 236 kcal / 989 kJ, 12 g protein, 19 g fat and just under 4 g carbohydrates.
Try the original from Italy: EDEKA Italia Mortadella Bologna IGP.
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