TOSCANA - Meet the artists and artisans behind Tuscan food and art ― especially the food. Get the details!

Mortadella Bologna IGP Day

Mortadella Bologna IGP Day

This week, Eataly NYC Downtown is opening a window into Emilia-Romagna by exploring the region’s iconic products during the festivities for La Prima Settimana della Cucina Italiana nel Mondo (The First Week of Italian Cuisine in the World. Join us on Saturday, November 19, as we celebrate Mortadella Bologna IGP with free classes and tastings!

WHAT IS MORTADELLA BOLOGNA IGP?

Mortadella is a regional product with ancient roots: the cold cut’s production dates back to the Romans. Today, Mortadella Bologna IGP may only be made within Bologna following a specific process, blending choice pork parts and seasoning them to perfection. The meat is then slowly cooked at low temperatures.

Like other salumi, Mortadella Bologna IGP is often eaten wrapped in a delicious Piadina Romagnola IGP, an ancient flatbread first created by the Romans. Today, the crisp flatbread can only be made in the Romagna part of the region with local wheat flour, lard, salt, and water. Once cooked, the delicious bread is stuffed with salumi like mortadella, the perfect filling for a snack on the go.

FREE CLASSES & TASTINGS AT FOODIVERSITÀ

Dive deeper into the food of Emilia-Romagna in four free classes at Foodiversità, our "food university."

Meet Artusi
11 a.m. November 19

In this class, famed food writer Francine Segan will introduce the story of Pellegrino Artusi, a 19th century Italian writer known as the “father of the Italian kitchen,” thanks to his publication of the first modern Italian cookbook, The Science of Cooking and the Art of Eating Well. She will be joined by Andrea Segrè and Giuliano Hazan, son of the famed Marcella Hazan, author of the book Essentials of Classic Italian Cooking.

Mortadella in the Kitchen
11:30 a.m. November 19

Giuliano will return to Foodiversità to lead a cooking demonstration with mortadella. In this class, you will taste Mortadella Bologna IGP, Piadina Romagnola IGP created by L’Angolo della Piada and Riccione Piadina, and sparkling wine (Cleto Chiarli Pignoletto Spumante 2011).

Discover Bologna
3 p.m. & 6 p.m. November 19         

Let us transport you to Bologna, often described as the culinary capital of Italy. Francine will explore the cobblestone streets through some of the city’s most symbolic products, including Mortadella Bologna IGP, Piadina Romagnola IGP (same as above), and sparkling wine (same as above).

The duration of each class will be approximately 30 minutes. Advance registration is not needed, and participation is first come, first served. Find us in the scenic northwest corner of the market, overlooking 1 World Trade Center.

Present throughout the day will be the Consortium of Mortadella Bologna IGP, the Consortium of Piadina Romagnola IGP, the Enoteca of Emilia-Romagna, and the the "Mariette" from Casa Artusi, who are also teaching free workshops on fresh pasta across the marketplace.

Discover the full calendar of free classes and tastings during Emilia-Romagna Week!

Enogastronomia dell'Emilia Romagna �Paolo Barone