Few Americans have had the pleasure 
	of a true, brick-oven baked, Italian-
	style Mortadella such as Citterio's.
	Mortadella is a distant ancestor of 
	the American sandwich meat bologna.
	But there is a vast difference in 
	preparation methods and, especially
	for those with far more discriminating
	palates, in quality and flavor.
	The classic Mortadella was first created
	around 1376 in the monastaries near the
	Italian city of Bologna; and citterio
	makes mortadella in the original, 
	authentic manner.
	First, the Salumieri carefully select 
	the finest ingredients to ensure the 
	greatest flavor and aroma.

	This becomes readily apparent in every 
	rich slice, from the wholesome texture 
	of finely ground pure meat to the 
	satisfying natural taste. The unique 
	flavor of Mortadella Citterio is enhanced 
	through slow roasting in traditional brick
	ovens.  Delicate accents from selected 
	spices are gently roasted into the meat in
	this unhurried process.
	Mortadella is most popular in thin slices 
	either loosely rolled for snacking or 
	generously layered in a sandwich.	
	For salads, sandwiches and anitpasto plates,
	Mortadella Citterio goes well with olives,
	cornichons or other condiments.
	Mortadella is used in cooked dishes, too, 
	e.g., diced in casseroles with fresh lima 
	beans or small potatoes.

    Available Items and Sizes
	Mortadella	12lb	#415
	Mortadella	6lb	#430
	with Pistachio	12lb	#450
	with Pistachio	6lb	#465
	with Pistachio	2lb	#408
	Mortadella Chub	14oz	#406