Mortadella Modena with Pistachio, Negroni

Mortadella Modena Pistacchio by Negrini is the elegantly pistachio-enriched version of Mortadella Bologna, adding a further layer of aromatic and textural complexity to an already high-quality product: the pistachios — generally from the Bronte area on the slopes of Etna, the symbol of the pistachio in Italy — lend the characteristic pink cross-section of the Mortadella the green dot presence that unites visual and aromatic identity in a single bite. The tradition of Mortadella con pistacchi is old and deeply rooted in Emilian and Bolognese norcineria: the use of pistachios in salami and Mortadella is documented since at least the 17th century, when Sicilian pistachios — brought to northern Italy through Mediterranean trade routes — began to appear in the recipes of the best norcini. The combination of the mild sweetness of Mortadella and the slightly astringent, buttery-nutty aroma of pistachio is one of the most successful flavour combinations in all of Italian charcuterie. Negrini — a historic master of this tradition — produces the Modena Pistacchio with a precisely dosed quantity of whole pistachios mixed into the finished Mortadella mass without crushing, to preserve the characteristic crunch and the typical green colour in the cross-section.

• Whole: 4–8 °C; until the use-by date
• Once cut: wrap the cut surface in wax paper; use within 3–5 days
• Remove 20 minutes before tasting — the pistachios develop their aroma better at room temperature
• Freezing in thin slices possible

In the kitchen: On the premium antipasto board as the visual and aromatic highlight. In Mortadella-pistachio mousse — the most classic starter recipe with this version. In the tramezzino with fresh goat's cheese and fresh herbs. As filling for Tortellini di Mortadella e Pistacchio — a special variation on the classic Tortellini. In focaccia sandwiches with rocket and lemon. Pairing: Pignoletto dei Colli Bolognesi or Franciacorta Blanc de Blancs for an elegant combination with the nutty notes of the pistachio.

Mortadella Modena Pistacchio Negrini carries the Mortadella Bologna PGI certificate in the 'con pistacchi' variant, recognised in the Consorzio specification as an admissible addition to the classic recipe. The pistachios used must be declared on the label (EU Reg. No. 1169/2011) as tree nuts — a mandatory allergen labelling. Negrini is an authorised producer of the category.

• Allergens: pork; pistachios (tree nuts — mandatory declaration); white and black pepper; nutmeg; myrtle
• Gluten: absent
• Lactose: absent
• Pregnancy: suitable — cooked product; check pistachio allergy
• Vegan/vegetarian: not suitable