The Italian Consortium protects Mortadella Bologna
Welcome to the kingdom of Queen Rosa
TO OUR WORLD
Italian Consortium for the Protection of Mortadella Bologna
Officially established in 2001, the Consortium brings together the leading producers of Mortadella Bologna and is constantly committed to achieving three objectives: protecting, promoting, and enhancing this prized cured meat.
Quality
Tradition
Control
MDAY
A greener edition
The theme of Mortadella Day 2023 is sustainability, interpreted and developed by the three guest chefs of the event: Marco Martini, Chef Hiro, and Max Mariola, during the cooking show where they will create anti-waste recipes.
The show will be presented by Federica De Denaro, a RAI journalist and host, accompanied by Antonio Giuliani and Martina Stella as judges, and nutritionist Lorenzo Traversetti who will contribute insights on the nutritional aspects of Mortadella Bologna.
Following this, there will be an artistic performance by Roman street artist Luigi Ambrosetti, who will present his work dedicated to Mortadella Bologna on the theme of “recovering production waste”.
MDAY
The Masters of Pink Flavor
One of Italy’s most beloved cured meats, and certainly the most famous from the Bologna gastronomic tradition.
Mortadella Bologna IGP, an excellent product, delicately tasty and with an unmistakable aroma,
has been enriching our tables since 1661.
Bologna is a sausage made exclusively with prime pork, processed in Italy with unparalleled passion and expertise. To bring a unique, healthy, and traditional product to the table.
