The Mortadella

The mortadella is an Italian meat whose origins over that in Emilia Romagna they can be tracked down on good part of the national territory.

"Panino con la Mortadella"

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In past in fact various typologies of mortadelle were produced by the different formats and characterized by varied ingredients: great mortadelle, small, a lot of speziate or simply spicy with the pepper.

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But the success of this meat grew in the thin time to stretch over Europe.
At the end of the eight hundred his brothers Medardo and Ugo Bassi got a certain comparison in the area from Bologna as producers of mortadella and they were sent the refore to the universal exposure in Philadelphia.

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From 1873 the mortadella, that was exported before whole, it began to be sent out of Italy also cut to slices: after having been affected it came in fact dam in a box of can.

The invention of the slicer is attributed to Luigi Giusti and him it believes that has invented her to make up for to the necessary quantity of time for the cut to hand.