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Mortadella with Focaccia — traditional dish from Bologna, Italy
Snack Meat

Food Flavour DNA

Nutritional Values

🔥450kcal
💪20gProtein
🌾45gCarbs
🥑20gFat
🌿2gFibre
⚖️150 gServing

* Per serving · 150 g. May vary.

Allergens

🌾 Gluten

Mortadella with Focaccia

How to order / say it
Say it Mortadella con crescentina — [mor-tah-DEL-lah kon kreh-schen-TEE-nah]
Order I'd like the mortadella with focaccia, please.
Locally Vorrei la mortadella con crescentina, per favore.
Say locally

Thinly sliced sausage served with a type of flatbread.

Why try it?

This combination showcases Bologna's mastery in cured meats and traditional baking. It's a beloved snack that highlights the region's artisanal food heritage.

How it tastes

Mortadella is delicate and aromatic with a light peppery note, while crescentina is soft and slightly chewy, making for a comforting and satisfying bite.

Origin & History — first documented: 1500

Dating back to Roman times, mortadella became a staple in Bologna due to its flavorful and well-preserved nature, paired with crescentina traditionally enjoyed in local taverns.

Recipe

Ingredients

  • 🥩 150 g mortadella
  • 🌾 200 g flour
  • 🥕 100 ml water
  • 🌾 5 g yeast
  • 🫒 2 tbsp olive oil
  • 🧂 1 tsp salt

Method

  1. 1 Mix flour, yeast, water, salt, and olive oil to form dough.
  2. 2 Let the dough rise until it doubles in size.
  3. 3 Roll out the dough and bake until golden and soft.
  4. 4 Serve slices of mortadella with warm crescentina.

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All Europe recipes — Italy — Bologna — Mortadella with Focaccia
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