A large, heat-cured pork sausage flavored with black pepper and spices, often served in thin slices or cubes.
5 top-rated spots found
Simoni is a multi-generational institution that produces its own mortadella in a dedicated laboratory in Bentivoglio. Unlike mass-produced versions, theirs follows a strict artisanal protocol using only select pork cuts and natural flavorings, resulting in a silkier texture and more nuanced spice profile.
📍 Via Drapperie, 5/2a, 40124 Bologna BO, Italy · View on Maps
This spot has revolutionized mortadella for the younger generation. The draw is the contrast between the warm, crusty, freshly toasted bread and the cold, creamy fillings. Despite the perpetual line, the efficiency is legendary, and the portions are massive for the price.
📍 Via de' Monari, 1C, 40121 Bologna BO, Italy · View on Maps
Operating since 1932, Tamburini is the 'Vatican' of Bolognese salumi. The vibe is unmatched—sitting among hanging hams in a wood-paneled hall. They serve a specific recipe developed by Giovanni Tamburini that emphasizes a traditional, robust aroma.
📍 Via Caprarie, 1, 40124 Bologna BO, Italy · View on Maps
Pigro is a tiny, 'no-frills' sanctuary for purists. They source their mortadella from Pasquini & Brusiani, widely considered by locals as the gold standard producer. The owner, Luca, curates a 'traditional chic' experience where the focus is solely on the quality of the meat and the wine.
📍 Via De' Pignattari, 1/d, 40124 Bologna BO, Italy · View on Maps
Known as the 'landmark for locals', this shop avoids the tourist traps of the Quadrilatero. They are famous for their 'sfogline' (pasta makers) working in the back, but their salumi selection is curated with surgical precision, often featuring the prestigious Alcisa Due Torri brand.
📍 Via Oberdan, 16, 40126 Bologna BO, Italy · View on Maps