Tag Archives: Prosciutto di Parma

Long Before Builders’ Tea, came Builders’ Ham

In John Ayto’s erudite Diner’s Dictionary *, Mortadella sits between Mornay and Mouclade. The latter I adore; the former I can pass by – it is of its time as they say. Mortadella’s real home is Bologna – some compare … Continue reading

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Posted in Blue Collar Gastronomy, DOP, Food travel, Ingredients, Real Italy, Simple Food | Tagged , , , , , , , , , , , , | 2 Comments