Bologna's traditional cold cuts with pistachios
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Mortadella ai Pistacchi is a traditional Italian cured meat from the Emilia-Romagna region.
It is made from finely ground pork meat that is seasoned with a blend of spices, including black pepper, coriander, and nutmeg. The meat mixture is then stuffed into a casing and slowly cooked, giving it a smooth and creamy texture.
The unique aspect of Mortadella ai Pistacchi is the addition of pistachios, which are added to the meat mixture before it is stuffed into the casing. The pistachios add a delicious crunch and a nutty flavor that complements the richness of the pork meat.
Mortadella ai Pistacchi is typically sliced thin and served as an antipasto or snack, often paired with bread or crackers. It can also be used as a filling for sandwiches or added to pasta dishes for added flavor and texture.