Helped by its millennial-pink hue and the rise of the charcuterie board, the Italian specialty is winning a new fan base of American chefs and consumers. Mortadella di Bologna is an unusual, and ...

Have you ever had a fried mortadella sandwich? We’re not talking about just another bologna sandwich here. This is what a bologna sandwich dreams of becoming in its tastiest fantasies. Hell, even the ...

Rounds of sliced-thin, pink, white-speckled mortadella are popping up on sandwiches, on charcuterie plates and even in the occasional cocktail in Los Angeles, but it’s hard to view any food item ...

Anthony Bourdain ate some interesting things over his long career, and the celebrated chef and author translated his love of international cuisine and culture into his 2016 cookbook, "Appetites." ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Mortadella is the sleeper meat of the current era. Rarely spoken of, it ...

Making mortadella at home is far more involved than most people expect. This step-by-step breakdown shows how pork, fat, ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Mortadella, the flamingo-coloured lunch meat, has been made in Bologna since the 14th century. On first glance ...

Flora Tsapovsky is a food, style, culture, and travel writer living in the Bay Area. She specializes in emerging trends, meticulously researched guides, and inspirational personalities. Some dining ...

The giant mortadella was produced at Veroni's facilities in Correggio, located in the Emilia-Romagna region of Italy — and was transferred to New York via ship. A Veroni spokesperson told Fox News ...