Ranked by TableJourney editorial score.
Mortadella di Bologna IGP is the city's defining cured pork: a pink, pistachio-studded, finely emulsified sausage, hot-cooked, served sliced thin as antipasto or stacked in a tigella sandwich at every salumeria counter.
Mortadella has been cured in Bologna since the 14th century, with the first formal regulation issued in 1661 by Cardinal Farnese defining the legal pork-and-spice ratio. The name derives from the Roman mortarium (mortar) used to pound the pork. The IGP designation was granted by the European Commission on 12 June 1998, restricting production to Emilia-Romagna and four neighbouring regions, and codifying the cubes of throat-fat at 15 percent, the pistachio garnish and the slow steam cooking. Tamburini, Atti and Salumeria Simoni all slice it to order at the counter.
5 editor picks for Mortadella di Bologna IGP in Bologna, ranked by editorial score. All Bologna signature dishes · Mortadella di Bologna IGP across every city.
Osteria del Sole in Bologna's Quadrilatero is the 1465-founded wine-only osteria, the city's oldest, where regulars bring food from the surrounding.
TipBring food from Tamburini or Paolo Atti; the osteria sells only wine. Cash only. Closed Sunday.
Atti in Bologna's Quadrilatero is the 1880-founded salumeria-and-pasticceria with two adjoining shops on Via Caprarie, slicing mortadella to order and baking.
TipThe bakery counter runs from 07:30; mortadella slicing takes 5 minutes per order and the queue thins after 11:00. Cash and card both fine.
Paolo Atti & Figli in Bologna's Quadrilatero is the 1880-founded sfoglina-and-pasticceria with hand-rolled tortellini sold by weight, plus the certosino di.
TipThe pasta counter runs from 07:00; tortellini sell out by 12:30 on Saturdays. The Christmas certosino orders open in November.
Salumeria Simoni on Via Drapperie in Bologna's Quadrilatero is the 1960s-founded family salumeria with a dine-in tasting room behind the counter.
OrderThe mortadella platter, the tigelle with squacquerone, the prosciutto di Parma 24-month.
TipThe dine-in tasting room behind the counter takes walk-ins for the tagliere; the salumi counter is busiest at 11:00.
Tamburini in Bologna's Quadrilatero is the 1932-founded salumeria-and-self-service operating from Via Caprarie, with cured-meat counters, a daily-changing.
OrderThe mortadella tagliere, the daily pasta plate, a tigella with squacquerone.
TipThe self-service runs 11:00-22:00 daily; the salumi counter closes at 19:30 and the aperitivo crowd takes over after 18:00.
Mortadella di Bologna IGP makes more sense with someone from Bologna explaining it. These are the classes and tours we have checked, with booking links.
3 hours
Join me, a professional chef passionate about traditional Bolognese cuisine, for an immersive and hands-on cooking class that will transport you straight to the heart ...
Guided tour · 2 hours
A different take on Bologna food tours: discover La Grassa in just 2 hours. From the one and only IGP mortadella & Lasagna to a guided Parmigiano & balsamic tasting, w...
Day trip · 10 hours
Do not miss this one-of-a-kind tour. In one day, you will visit the best production Italy can offer: a prosciutto factory, a Parmigiano Reggiano dairy producer, and a ...
