Helped by its millennial-pink hue and the rise of the charcuterie board, the Italian specialty is winning a new fan base of American chefs and consumers. Mortadella di Bologna is an unusual, and ...

Getting your Trinity Audio player ready... Mortadella, a silken, fat-speckled salume from Italy, has found a place on more menus in the United States in recent years. But in Colorado, mortadella has ...

You're at a friend's party, mulling over the charcuterie board. You see some of your favorites: salami, prosciutto, maybe even some bresaola. But then you see it: a sort of processed-looking meat that ...

Rounds of sliced-thin, pink, white-speckled mortadella are popping up on sandwiches, on charcuterie plates and even in the occasional cocktail in Los Angeles, but it’s hard to view any food item ...

Flora Tsapovsky is a food, style, culture, and travel writer living in the Bay Area. She specializes in emerging trends, meticulously researched guides, and inspirational personalities. Some dining ...

Food Network personality Giada De Laurentiis has elevated the humble and beloved recipe of meatballs into something more elegant and dare we say, stately. The Rome-born chef’s Mortadella Meatballs use ...