1) Chilean cuisine 2) Classic Italian dish 3) Classic Italian cuisine 4) Classic Italian chow 5) Classic Italian grub 6) Classic Italian nosh 7) Classic Italian fare 8) Classic Italian scran 9) Classic Italian special 10) Croatian cuisine 11) Cuisine of Emilia-Romagna 12) Italian pork sausage 13) Italian sausage
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https://www.crosswordclues.com/clue/mortadella
Mortadella (mortaˈdɛlla) is a large Italian sausage or cold cut (salume saˈluːme) made of finely hashed or ground, heat-cured pork sausage, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a staple product of Bologna, Italy. It is flavoured with spices, including whole o...
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http://en.wikipedia.org/wiki/Mortadella
Italian-style sausage composed of very finely chopped, cured pork and beef with added cubes of white fat; delicately spiced with garlic and anise; smoked at high temperature; air dried
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http://www.encyclo.co.uk/local/21759
Large, lightly smoked sausages made of pork, beef, or veal. These are specialties of Bologna, which is where the US version of this sausage gets its name. Mortadella is a very smooth, pink sausage with a subtle creamy texture. They are studded with cubes of pork fat and peppercorns.
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http://www.encyclo.co.uk/local/22282
(Italian) Large,smooth textured pork sausage made with fats and spices.
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http://www.encyclo.co.uk/visitor-contributions.php
A large, finely ground pork salumi, studded with fat and peppercorns and occasionally pistachios and olives.
Found on
http://www.esquire.com/features/food-drink/sandwich-glossary-0308
Large pork sausage, originally from Bologna.
Found on
https://garrubbo.com/italian-food/glossary/
A smoked sausage from Bologna, Italy, the city that brought us 'bologna' sausage. Made from finely ground beef, pork, cubes of pork fat, and seasonings.
Found on
https://www.encyclo.co.uk/local/20110
large, mild Bolognese pork sausage
Found on
https://www.gayot.com/food-cooking/italian-food-terms/
a large Italian sausage of pork, beef, and pork fat chopped fine, seasoned with garlic and pepper, cooked, and smoked.
Found on
https://www.infoplease.com/dictionary/mortadella
This sausage originates from Bologna. It has a distinctive pink color, and is studded with cubes of creamy fat and sometimes pistachios. It is usually thinly slices and eaten cold in sandwichesor as an antipasto with other cold cuts.
Found on
https://www.italianfoodforever.com/italian-ingredient-glossary-a-to-n/
a large cured and spiced pork sausage
Found on
https://www.mangiabenepasta.com/glossary.html
No exact match found.
