Mortadella has been talked about and told since the Middle Ages, and if the first recipe was published in 1600, already in 1557 in the "Libro novo nel qual si insegna a far d’ogni sorte di vivanda" (New book where it is taught to make every kind of food) Cristoforo di Messisbugo - a cook at the court Este - presents the processing, preparation and ingredients of this delicious deli meat. From the Middle Ages to today, production has changed a lot and the historical and aristocratic deli meat has been processed into a food loved by everyone and accessible to all.
Mortadella Porta Fortuna has a nice biscuit colour on the outside given by cooking, when sliced it is rosy with white, firm, sizeable pieces of lard, homogeneously distributed in the paste, as well as pistachios and olives. The aroma upon slicing is exuberant, lively, typical, balanced and it invites tasting. Its texture is silky. Its taste is piquant, sharp and persistent.
Pairing and Wines
Mortadella Portafortuna, with an enveloping aroma and a strong flavour, is excellent with a loaf of bread, so that together they become "the excellence of the good taste". Then schiacciata, spianata, focaccia, white pizza are perfect to accommodate and enhance the aromas and flavours of this deli meat. To try, as amuse-bouche, also the petit fours filled with an emulsion of mortadella and fresh cream and decorated with Pantelleria capers.
Matching hues! Rosé wines are perfect in combination with mortadella, a pairing that involves right from the sight and meets expectations through delicate, velvety notes. Rosé Brut, with its freshness and persistence gives the union an intense and unique character capable of involving all the senses in a taste experience of perfect balance.