On the occasion of World Pizza Day, the Mortadella Bologna PGI confirms itself as the ideal ingredient to enrich the traditional Neapolitan dish with taste and flavor in more than one recipe.
Whether a whole pizza, sliced or cut, Mortadella Bologna IGP is always the ingredient that best enhances the aroma and crispiness of the typical Neapolitan dish. On the other hand, the versatility of the pink queen of charcuterie is recognized and attested by hundreds of recipes, starting with its starring role in the stuffing of tortellini bolognese.
On the occasion of the “World Pizza Day”celebrated worldwide on January 17, the Consorzio Italiano TutelaMortadella Bologna offers two original recipestasty and easy to make, accessible to everyone, from adults to children, with just one recommendation, which is a classic when adding fine cold cuts to pizza: only place it on the surface when it comes out of the pizza. oven, so that the flavor of the mortadella is not altered.
The communication of recipes based on Mortadella Bologna PGI is an initiative that is part of the programme “DELI M.E.A.T. Delicious Moments European Authentic Taste”the promotion and information project which brings together three agri-food consortia for the protection of PDO and PGI cold meats, co-financed by the European Union and intended for the Italian and French markets. The campaign provides for the promotion of the following excellent food products: Mortadella Bologna IGP, Salamini Italiani alla Cacciatora PDO, Zampone Modena IGP and Cotechino Modena IGP, with the aim of contributing to increasing the level of knowledge and recognition of these products , as well as their competitiveness and informed consumption in Italy and France.
Pizza with burrata and Mortadella Bologna PGI
Ingredients
For the dough
Farine, 500 g
- Water, 300 g
- 4 tablespoons of oil
- Yeast cube, 1
- Sel, 15 g
For seasoning
- Mortadella Bologna PGI, 200 g
- Pesto to taste
- Basil leaves, to taste
- 1 burrata
Preparation
STEP 1
Dissolve the yeast in half a glass of water. Place the flour on a pastry board, make a hole in the center and pour in the yeast, oil and some of the water. Stir in the flour and add the salt and the rest of the water.
STEP 2
Knead for around ten minutes until the dough is smooth and homogeneous. Let it rise in a salad bowl, covered with a cloth, for about 3 hours in a warm place away from drafts. Once the rising time has elapsed, turn the oven on to 250° and spread the dough with your hands on a baking sheet covered with parchment paper.
STEP 3
Put a drop of water and two tablespoons of oil in a glass, mix and sprinkle over the pizza before cooking for about 10 minutes, or until golden brown. Remove from the oven and season with pesto, burrata, Mortadella Bologna IGP and basil leaves.
Pizza with Mortadella Bologna IGP and pistachios
Ingredients
-For the dough and preparation
- Follow the same quantities and the same procedure as for the previous recipe.
For seasoning
- Mortadella Bologna IGP 150 g (thinly sliced)
- Mozzarella 300 g
- Pistachio pesto 200 g
- Extra virgin olive oil qb
STEP 1
Once the rising time is up, it’s time to roll out the pizzas. Divide the dough in half and, using your hands, spread it to make two pizzas. Place both circles on trays lined with parchment paper, ready to bake.
STEP 2
Cut the mozzarella, previously drained, into cubes and distribute it evenly over the two doughs. Pour a drizzle of extra virgin olive oil on top, then place in the oven.
STEP 3
Bake the pizzas in an oven preheated to 200° for around 15 to 20 minutes, checking that the dough seems well cooked. Once the pizzas are ready, take them out and get ready to season them with taste and style.
STEP 4
Evenly distribute the pistachio pesto on both bases. Make small flowers or tufts with slices of Mortadella Bologna PGI and place them on your pizzas. Mortadella Bologna IGP is not only the star of this dish, it is also used to decorate pizzas and make them beautiful.
STEP 5
The Mortadella Bologna IGP and pistachio pizzas are finally ready. If you wish, you can complete the preparation with pistachio granules and a drizzle of lemon juice. Serve hot and get ready to enjoy a unique crunch and deliciousness.
More information on [email protected] – www.delimeat.eu and on social networks: Facebook and Instagram.
Italian Consortium for the protection of Mortadella Bologna
The Consorzio italiano tutela Mortadella Bologna (Italian Consortium for the Protection of Mortadella Bologna) was formed in 2001, following the recognition of the PGI for Mortadella Bologna in 1998 and the start of certification by producers. The consortium, which aims to protect and valorize Mortadella Bologna IGP, in collaboration with the Ministry of Agricultural, Food and Forestry Policies, promotes Mortadella Bologna IGP and carries out activities to defend the brand and the name against imitations and counterfeits. The Consortium guarantees a high basic quality, which each producer improves according to their experience and professionalism. This constant activity has the sole objective, which is also the aim of all companies, to guarantee consumers, with their brands, a product with unique characteristics in terms of quality and taste; a product with high nutritional value, with a composition of noble proteins, minerals and unsaturated fats perfectly in line with the trends of modern nutritional science.
