Mortadella Rovagnatella

Mortadella Rovagnatella — named after Rovagnate, a small town in the province of Lecco in Lombardy — is one of the most characteristic local versions of Mortadella, showing how the great tradition of Emilian norcineria created a regional identity in the mountain areas of the Lombard Pre-Alps, with its own unmistakable character and its own history. Lombardy has a long tradition of producing Mortadella-like sausages that expressed the Emilian base technique in local products: the Pre-Alps, the high plateaux of the provinces of Lecco, Como and Varese and the valleys of the Prealpi Orobie developed their own meat preservation techniques, adapting the basic Mortadella technique to the local climate, local raw materials and regional taste preferences. Rovagnatella is an expression of this tradition: a Mortadella with a local character that distinguishes it from standard Mortadella Bologna — with seasoning that incorporates local mountain herbs and spices, and a texture sitting between the soft Emilian Mortadella and the firmer northern Lombard sausage. The result is a product that tells the history and flavours of a specific territory — the rugged and characterful mountain world of the Lecco area, where the cuisine of necessity and the ingenuity of the peasant norcini have produced unique products over the centuries.

• Whole: 4–8 °C; until the use-by date
• Once cut: wrap the cut surface in wax paper; use within 3–5 days
• Remove 15 minutes before serving
• Freezing in thin slices possible

In the kitchen: On a Lombard antipasto board with local cheeses such as Taleggio, Strachitunt and polenta taragna. In Rosetta rolls with butter — the classic Milanese breakfast format. As an aperitif with Bresaola della Valtellina and Lugana. In pasta fillings for local ravioli or Casoncelli alla bresciana. In tramezzini with Provolone and fresh herbs. Pairing: Lugana PDO or Franciacorta Brut for a classic combination from western Lombard gastronomy.

Mortadella Rovagnatella is produced according to the local tradition of the Lombard Pre-Alps, in compliance with European food safety regulations for thermally processed meat products. Quality control follows the standards of the Mortadella Bologna PGI specification when the production chain and raw materials used satisfy the corresponding requirements.

• Allergens: pork; white and black pepper; local mountain herbs and spices
• Gluten: absent
• Lactose: absent
• Pregnancy: suitable — cooked meat product; consume fresh at room temperature
• Vegan/vegetarian: not suitable