The lead­ing Ital­ian com­pany in the cold cut sec­tor suc­cess­fully brings the most sump­tu­ous sausage to the Amer­i­can ta­ble

All About Italy (USA) - - Contents - Elis­a­betta Pasca

There are fla­vors that be­long to his­tory and know how to travel through time while leav­ing an in­deli­ble mark on the palate and in the people’s col­lec­tive imag­i­na­tion. These dis­tinc­tive tastes are able to pass through the ages en­hanc­ing them­selves with an in­trin­sic value that makes them a shared her­itage, a com­mon ter­ri­tory. Mortadella, freshly cut, is part of this ex­clu­sive type of food prod­uct and be­com­ing a sym­bol, a melt­ing pot of cul­ture. Its ori­gins date back to pre-ro­man times.

The ap­pre­ci­a­tion of this sump­tu­ous sausage was found on a stone plate dat­ing back to Im­pe­rial Rome por­tray­ing seven small pigs graz­ing and a mor­tar and pes­tle. The Ro­mans, in fact, knew how to cre­ate this de­light by us­ing the mor­tar, or “mor­tar­ium”, to crush and knead the pork with spices and salt: this finely ground mix­ture was called “mur­ta­tum”. Other schools of thought sug­gest that the word “mortadella” comes from “myr­ta­tum”, the Latin name for myr­tle, an aro­matic spice used to sub­sti­tute pep­per and cre­ate the un­mis­tak­able

char­ac­ter of this sausage known as “farci­men myr­ta­tum”. The fla­vor of mortadella has al­ways been undis­puted, so much so as to be men­tioned by both Pliny the El­der, Ro­man author, nat­u­ral­ist and nat­u­ral philoso­pher and Varro, Ro­man scholar and writer. How­ever, it wasn’t un­til the early 1600s that the first true recipe for mortadella was writ­ten. Chron­i­cled by the agron­o­mist Vincenzo Ta­nara, with an ex­act list of in­gre­di­ents it con­tained a much greater quan­tity of fat than to­day’s ver­sion. 1661 is a de­ci­sive year for the queen of sausages. Car­di­nal Giro­lamo Far­nese in fact is­sued a no­tice that coded the pro­duc­tion of mortadella, thus giv­ing rise to one of the first reg­u­la­tory in­stances sim­i­lar to those of the cur­rent PDO or PGI trade­marks. Ro­vagnati em­braces this glo­ri­ous his­tory, en­dors­ing the com­pany’s nat­u­ral in­cli­na­tion for qual­ity, un­der­lined by metic­u­lous at­ten­tion to the safety and good­ness of its prod­ucts. Ex­cel­lence such as mortadella could only be cel­e­brated by a brand that has al­ways been com­mit­ted to safe­guard­ing the au­then­tic­ity of Ital­ian fla­vors, help­ing to make them fa­mous and ap­pre­ci­ated through­out the world.

Ro­vagnati brings Her Majesty the Mortadella to the Amer­i­can ta­ble to more and more be­come an au­thor­i­ta­tive am­bas­sador of a taste that cap­tures at first bite.

So, the Queen of Ital­ian salami, no­ble and an­cient, is ex­alted through a lov­ing and unique fab­ri­ca­tion and a world­wide dis­tri­bu­tion. In the United States, in par­tic­u­lar, its mortadella has a name that says it all: Gran Mortadella Ro­vagnati.

The Ital­ian com­pany knows the spe­cial and orig­i­nal tech­niques nec­es­sary to pro­duce a royal mortadella. It is a hard work that re­quires care and ded­i­ca­tion. Ro­vagnati stamped mor­tadel­las are pre­pared ac­cord­ing to the strictest stan­dards, from the care­ful se­lec­tion of raw ma­te­ri­als, to the grind­ing tech­niques, to the fi­nal pack­ag­ing. It all starts with the choice of pork cuts. Ro­vagnati se­lects only 100% Ital­ian meats, pre­fer­ring the shoul­der and the throat, which holds the finest fat. The lean parts of the an­i­mal are minced three times in or­der to ob­tain a re­ally creamy mix­ture, to which fat cubes are then added. The fill­ing is then stuffed into cas­ings of dif­fer­ent sizes, and fi­nally cooked. The mo­ment of cook­ing is cru­cial, as it gives the mortadella its dis­tinc­tive fla­vor and its un­mis­tak­able ten­der­ness, while pre­serv­ing the organolep­tic char­ac­ter­is­tics of the meat. Not by chance, Ro­vagnati uses tra­di­tional brick ovens suitable for dry cook­ing that lasts up to 26 hours with ris­ing tem­per­a­tures, to in­te­grate the fat cubes, while keep­ing the meat com­pact and soft. A qual­ity prod­uct can­not go un­no­ticed. Even its color, the bright pink of the lean­est part en­cir­cling the de­fin­i­tive white of the fat cubes. The joy of see­ing this mortadella is im­me­di­ately ac­com­pa­nied by the en­joy­ment of its smell, thanks to the in­tense and ap­pe­tiz­ing aroma it gives off. Ro­vagnati in­ter­prets the Mortadella as a sym­phonic ar­range­ment, of­fer­ing a com­plete range, from the clas­sic style to mortadella with pis­ta­chios and truf­fles,

The ver­sa­til­ity of mortadella makes it the fo­cus to un­usual food com­bi­na­tions like grapes and pears and bev­er­ages like Lam­br­usco, sparkling white wine, or even beer.

the crown­ing of an evo­lu­tion of taste al­ways steeped in his­tory. Ro­vagnati also brings His Majesty the Mortadella to the tables of Amer­i­cans to be­come more and more an au­thor­i­ta­tive am­bas­sador of a taste that cap­tures at first bite. The ver­sa­til­ity of mortadella makes it the pro­tag­o­nist of un­usual com­bi­na­tions that ex­cite plea­sure, from fruits like grapes and pears, to Lam­br­usco or sparkling white wine, not to men­tion beer.

The aware­ness re­mains that mortadella is the most sub­lime of cured meats, a suc­cu­lent fra­grant source of plea­sure, a sin of glut­tony to yield to with­out too much re­sis­tance. Gran Mortadella Ro­vagnati is the supreme ex­al­ta­tion of this ex­cel­lence: it is cut into thin slices and sa­vored im­me­di­ately, it is wel­comed in a soft rosette to hold in hand and bite en­thu­si­as­ti­cally. Mortadella is not sim­ple nour­ish­ment for the body, it is food for the soul, which makes us feel bet­ter all around.

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