mezzomediMortadella
Soft, sweet mortadella, flavored with pistachio and pepper, very fatty.
Italian cured sausage made from minced pork and spices, characterized by its smooth and creamy texture with visible fat grains. Delicate and slightly peppery flavor, it is ideally enjoyed thinly sliced as cold cuts, bringing fat and creaminess to Mediterranean preparations.
Best pairings
Extra virgin olive oil Classic82%Exquisite olive oil coats thinly sliced mortadella, a Mediterranean culinary fundamental.
Pistachio Classic82%Pistachio in mortadella, its signature.
Red onion Classic82%Finely sliced red onion accompanies mortadella in antipasti for centuries.
Mozzarella Classic81%The classic mortadella-mozzarella-tomato trio makes the best Italian caprese.
Bread Classic80%Mortadella in a panino and on focaccia.
Focaccia Classic80%Mortadella in focaccia, a Bolognese sandwich.
Tomato Classic80%Fresh tomato balances the fatty richness of mortadella, a timeless flavor.
Green olive Classic79%Bitter green olives contrast with the fatty and slightly sweet flavor of mortadella.
Lemon Classic78%Fresh, acidic lemon juice cleanses the palate and awakens lingering flavors.
Black olive Classic77%Rich black olives marry their fruitiness with the delicate sweetness of charcuterie.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with mortadella?
Mortadella pairs especially well with extra virgin olive oil, pistachio, red onion, mozzarella and bread. Exquisite olive oil coats thinly sliced mortadella, a Mediterranean culinary fundamental.
What can I substitute for mortadella?
If you don't have it, try: prosciutto, pancetta, coppa.