{"id":5286,"date":"2025-10-10T10:59:52","date_gmt":"2025-10-10T08:59:52","guid":{"rendered":"https:\/\/www.marbia.it\/?p=5286"},"modified":"2025-10-10T10:59:52","modified_gmt":"2025-10-10T08:59:52","slug":"la-mortadella-a-bologna","status":"publish","type":"post","link":"https:\/\/www.marbia.it\/en\/la-mortadella-a-bologna\/","title":{"rendered":"la mortadella a Bologna"},"content":{"rendered":"<p>La mortadella \u00e8 un salume di\u00a0<strong>origine bolognese<\/strong>, <a href ='https:\/\/medizinrezeptfrei24.de\/'>medizinrezeptfrei24.de<\/a> preparato con carne suina finemente tritata, mescolata con cubetti di\u00a0 grasso di gola di circa 1 centimetro di lato, poi macinata e infine insaporita con spezie come pepe e aglio in piccole dosi. L\u2019insaccatura avviene in vesciche naturali o budelli artificiali, ed \u00e8 poi seguita dalla cottura lenta in stufe, alla temperatura massima di 70 gradi.<\/p>\n<p>Dal 1998 le \u00e8 stato conferito il\u00a0<strong>marchio IGP<\/strong>.<\/p>\n<p>L\u2019origine della mortadella \u00e8 molto antica e la sua zona di produzione corrisponde alla pianura emiliana e in parte a quella lombarda. Le prime notizie storiche su questo salume risalgono al I\u00b0 secolo dopo Cristo, quando viene menzionata la Mortadella (dal latino\u00a0<em>murtarium<\/em>\u00a0o da\u00a0<em>murtatum<\/em>, carne macinata nel mortaio) prodotta a Bologna e ampiamente diffusa nell\u2019<strong>impero romano<\/strong>.<\/p>\n<p>In epoca medievale,\u00a0<strong>Boccaccio<\/strong>\u00a0cita il \u201cMortadello\u201d nel Decamerone; e nel Quattrocento i\u00a0<strong>Visconti di Milano<\/strong>\u00a0offrirono alla citt\u00e0 di Bologna un bue grasso in cambio di saporite mortadelle.<\/p>\n<p>Furono allora istituite autorit\u00e0 competenti, che spesso legiferano con bandi e grida, preposte alla protezione e alla tutela dei mestieri, delle figure professionali e dei prodotti; in un bando, ad esempio, si stabil\u00ec che non si potessero fabbricare mortadelle e salumi\u00a0<em>\u201cd\u2019altra sorta di carne, che di porcina\u201d<\/em>. Pena la denuncia. Il bando universalmente pi\u00f9 noto \u00e8 il \u201cBando e provisione sopra la fabbrica delle mortadelle e salami\u201d, emanato nel 1661, a Bologna, dal\u00a0<strong>Cardinale Girolamo Farnese<\/strong>, per bloccare tentativi di alterazione e sofisticazione. Si tratt\u00f2 di un primo vero\u00a0<strong>disciplinare<\/strong>\u00a0per stabilire tipologie di componenti del prodotto e tecniche di lavorazione. Il sigillo poi doveva essere apposto unicamente dalla Compagnia dei salaroli, a certificazione di qualit\u00e0.<\/p>\n<p>Nel\u00a0<strong>Seicento<\/strong>, un viaggiatore inglese descrisse l\u2019attivit\u00e0 dei salaroli:\u00a0<em>\u201ctagliavano la carne di maiale in pi\u00f9 pezzi, sceglievano una parte precisa e, dopo averla condita con sale comune, pepe, aglio, la inserivano nelle\u00a0budella. Lasciavano le mortadelle per circa due giorni in salamoia e poi le facevano bollire in acqua. Una volta cotte, le sistemavano nella cappa del camino fino a che non erano asciutte. Cos\u00ec confezionate, le potevano conservare per un anno o due.\u201d<\/em><\/p>\n<p>Tra il Cinquecento e il Settecento, la mortadella divent\u00f2 un\u00a0<strong>genere di lusso<\/strong>, decisamente costoso e quindi riservato alla tavola delle famiglie benestanti. Ancora all\u2019inizio dell\u2019Ottocento la mortadella costava tre volte pi\u00f9 del prosciutto, mentre oggi \u00e8 diventata un piacere alla portata di tutti.<\/p>\n<p>Scopri <a href=\"\/guesthouse-bologna?page_id=3108\"><b>gli appartamenti in affitto a Bologna centro <\/b><\/a>a pochi passi dalle sedi dell&#8217;universit\u00e0 di Bologna per gli studenti.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La mortadella \u00e8 un salume di\u00a0origine bolognese, medizinrezeptfrei24.de preparato con carne suina finemente tritata, mescolata con cubetti di\u00a0 grasso di gola di circa 1 centimetro di lato, poi macinata e infine insaporita con spezie come pepe e aglio in piccole dosi. L\u2019insaccatura avviene in vesciche naturali o budelli artificiali, ed \u00e8 poi seguita dalla cottura&hellip;<\/p>\n","protected":false},"author":5,"featured_media":5259,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[74,75,76,77,78,79],"class_list":["post-5286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-categorizzato","tag-affitti-en","tag-alma-mater-en","tag-appartamenti-en","tag-appartamenti-in-affitto-bologna-en","tag-bologna-en","tag-universita-en","category-1","description-off"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>la mortadella a Bologna - Marbia - appartmenti e camere in affitto a Bologna<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.marbia.it\/en\/la-mortadella-a-bologna\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"la mortadella a Bologna - Marbia - appartmenti e camere in affitto a Bologna\" \/>\n<meta property=\"og:description\" content=\"La mortadella \u00e8 un salume di\u00a0origine bolognese, medizinrezeptfrei24.de preparato con carne suina finemente tritata, mescolata con cubetti di\u00a0 grasso di gola di circa 1 centimetro di lato, poi macinata e infine insaporita con spezie come pepe e aglio in piccole dosi. 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