The recipe of mortadella has been kept secret by the Guild of Salarioli (those who cured the pork meat) for a long time: they have kept it jealously with pervicaciousness. Its first publication in 600 was the doing of Vincenzo Tanara. In 1661 the Guild of Lardaroli and Salaroli began to work hard so that this exquisite sausage would be given a denomination of origin to certify its quality and goodness.
The mortadella Levonella externally boasts a nice biscuit colour given by cooking; the slice is rosy with consistent, firm, white lardons, which are evenly distributed, as well as pistachios. The aroma upon slicing is exuberant, lively, typical, balanced and invites tasting. Its texture is good, soft, the taste is spicy and structured on the palate.
Remove the casing and trim the outer part, cut mortadella into thin slices, possibly with the slicer, to obtain maximum 1 millimetre-thick slices. It must be said that, in some areas, tradition requires that mortadella be cut by hand into slices a few centimeters thick and then into wedges. It can be found diced in the preparation of recipes.
Pairing and Wines
The well-established pairing is mortadella and classic method, refermented wine in the bottle, or champagne. If you love the intriguing combinations, try this delicious deli meat with an Alcamo CDO: Sicilian white, with a vaguely fruity aroma, firm, dry, light, able to match with mortadella, enhancing its taste and leaving a pleasant freshness on the palate.
The versatility of mortadella makes it the perfect match with a mixture of Levoni deli meats and the sweet and sour mixed pickled vegetables prepared with fresh vegetables. Delicious cubes for skewers with sausage and vegetables, or with cheese, pineapple, kiwi and apples. Excellent also in pasta with asparagus, to which it gives aroma and flavour. Try the grilled mortadella: it is a must!