This beloved pink cured meat was created in Bologna during the Renaissance. When it crossed the Atlantic, its name eventually derived into bologna (or baloney). 

Mortadella has experienced a revival in its place of origin, enhancing countless recipes and even elevating simple slices of plain bread. The cold cut makes for a convenient quick lunch, snack, and aperitvo – even better if paired with a glass of bubbly Lambrusco for the latter.