Cut the rosetta buns in half. Thinly spread with some mayonnaise (ideally home made, for a particularly delicate flavour). Thinly slice the fennel, place it in a bowl and add a few green fennel sprigs. Season with salt, evo oil and a drizzle of wine vinegar.

Arrange the slices of fennel on the bread, add thin slices of Mortadella Bologna PGI. Garnish with shards of caciocavallo cheese (medium aged).

Mortadella Bologna IGP

Mortadella Bologna IGP is a typical italian deli meat, made entirely using pork meat, cylindrical or oval in shape, pink, with a strong smell, and lightly spiced.

It has a full and well-balanced flavour thanks to the pieces of fat from the pig’s throat which add sweetness to the deli meat. Once cut, the surface is smooth with a uniform bright pink colour.

The meat is carefully selected and ground. Then small cubes of fat are prepared, these give the characteristic sweetness to this deli meat. The mixture is made into sausages and cooked for several hours, even days for larger mortadella. This is the most delicate stage, the one which gives the mortadella its characteristic smell and typical tenderness. The process uses special dry air ovens, with cooking times varying from just a few hours to an entire day.

Project realized with the Mipaaf D.M 20145 contribution of 8.04.2020