i mentioned yesterday that there was a wonderful gathering in Piazza Maggiore raising money to plant fields of grain to help ease hunger in Tanzania, but that right around the corner, there was something that was completely different (Not that there's anything wrong with that).
You 've probably guessed by the photos that I stumbled upon a festival honoring the humble, pink sausage otherwise known as mortadella.
Perhaps it is just me, but I found it hilarious that one group was trying to raise money to plant grain for starving African children, while another was handing out pounds and pounds of the precursor to Bolgona (or baloney) just around the corner. Guess which group had more visitors.
As a side note, mortadella is the ancestor to American bologna (named as such because of the city where mortadella got its start). The taste of American bologna, while similar to mortadella, is a lot more salty and stronger. Mortadella is much more delicate in flavor, and as such, should not sit in the refrigerator too long after you cut it. It should not be too thick. Most Italians cut it paper-thin.
"This chardonnay has a butter flavor and cream-like texture which is reminiscent of a spoonful of mayonnaise." OR... "The massive and opulent taste of this merlot pairs nicely with a sausage of the same, large proportions." OR!! "The unctuous (oily) taste of this famous red is reminiscent of the blobs of fat in the mortadella."
here. He's actually very entertaining....and he likes Nutella. I won't hold the mortadella thing against him.
Domani: I try cozze and arrancini for the first time.....