Mortadella Bologna, the most famous sausage in the culinary tradition of the city of Bologna, dates back to the sixteenth century. Since the late Renaissance, there have been numerous literary and historical references to the product. In more recent times, the original area of production was extended to outlying districts as the food-making business and associated commerce expanded. 
       Mortadella Bologna may be oval or cylindrical in shape. Its texture must be close and inelastic. When cut the Mortadella Bologna will be smooth and uniformly pink in colour. Each slice must be composed of at least fifteen per cent of small pearly-white squares of animal fat. The squares of fat must be evenly distributed and firmly embedded in the meat mixture. 
       Mortadella Bologna has a distinctive aromatic scent and a characteristic taste, free of any hint of smoking.

       The area of production of Mortadella Bologna encompasses the following regions: Emilia Romagna, Piedmont, Lombardy, Veneto, Tuscany, the Marches, Latium and the province of Trento.

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