mortadella

I recently heard a scientific talk mentioning that the earth is losing around three slices of mortadella in helium every second...

Russians in Soviet union had to illegally trade and commit felonies to get their hands on some Italian mortadella.

Interestingly though it's called Polony here, or the original Mortadella in the Italian suburbs.

My main experience with lard as a younger person is as the white cubes of deliciousness in mortadella, my favorite sandwich meat.

I'm from Piedmont, and I've heard it called bologna a couple times, though I know mortadella is the common name.

What Americans call bologna, it isn't what Italians call bologna or mortadella.

- salame is not an alternative to mortadella, it's a completely different product (mortadella is cooked, salame is air-dried), in the same way a steak is not an alternative to bresaola (same animal, different process).

It isn't really mortadella, so much as a cheaper-to-produce knock off.

Yup, what we call bologna is actually 'mortadella' but is from the city of Bologna.

I don’t think it’s a very big leap from mortadella (circa 14th century) or bologna sausage (some centuries later) to vienna sausages.

Original mortadella was born in Latium, Bologna made it popular.

Go to a sandwich shop that has them both, and you'll probably find two sandwiches on the menu that are identical up to substituting salami and mortadella.

- in Tuscany Melone is not the melon like any other region of Italy, is actually mortadella the famous salami and the melon is "popone".

One is also a lot more consistent regarding his diet and eliminated any "impure" saucage like Salami, Mortadella et al as well as most cheeze.

On the other hand, you can swear by saying things like "Ravioli di prosciutto e mortadella" and sound like you are really quite mad, if you just make the consonants hard enough.

I expect it comes from reactions to earlier attempts to pass US-made sausages for actual mortadella (aka ”bologna"), as in "that's not Bologna, that's <anglicized distortion of the name>!", which was then shortened to "that's baloney".

Mortadella is also more popular because it is perceived as lighter and with a smoother flavour.

In fact, that was a key theme to the 1971 film, La Mortadella[0].

Mortadella is delicious though in the US there are two versions for sale.