Mortadella, Funghetti e Parmigiano

A large Italian sausage made of finely ground heat-cured pork, mortadella incorporates at least 15 per cent small cubes of pork fat (principally the hardfat from the neck). It is delicately flavoured with spices, including black pepper, myrtle, nutmeg, coriander and pistachio nuts and/or olives. Although other versions are made throughout Italy, mortadella originated in Bologna, the capital of Emilia-Romagna, and this is why the American version is given the name bologna or baloney sausage.