Mortadella is a culinary product that originated in the 14th century, possibly thanks to monks or the butchers of the Salaroci guild. The name may derive from the Latin term "farcimen murtatum" or from "mortarium," which was used to indicate the mortar with which pork meat was ground. This sausage is made from a mixture of meat and fat, with an oval or cylindrical shape and a velvety surface of uniform pink color. In each slice, the pearly white adipose tissue should represent at least 15% of the product. 

Mortadella with pistachio is a versatile food that can be enjoyed alone or accompanied by hard bread or balsamic vinegar. It pairs perfectly with lively or sparkling red wines such as Lambrusco di Sorbara.