One good thing is Mortadella, the large Italian sausage. It originated in the city of Bologna and the best still comes from there. Mortadella is made from finely ground pork and the addition of cubes of pork fat. The pork fat gives Mortadella a marbled appearance. Sliced pistachios are also in the mix so a slice of Mortadella is a pleasing still life. Baloney (or “bologna”, the inexpensive lunch meat that is in supermarkets throughout the United States and Canada is a staple foodstuff for low income families. Fried bologna has some fans among epicures, however. There’s a little eatery in Montreal that is famous for fried bologna sandwiches and there’s usually a line up of folks who relish them. Mortadella has become fashionable in a number of American cities. It’s being used in a number of cooked dishes and (accompanied by various condiments) is a favored appetizer. An Italian grocery in Providence, RI, imports true Mortadella from Bologna. Generous daughter Lesley R. and her husband, Massimo, gifted HG/BSK with a pound to make their trip to Prince Edward Island savory (ate the last delicious slice yesterday accompanied by PEII mustard pickles). The second good thing is Bagaco, an after dinner spirit distilled by Matos Winery and Distillery on PEI. Matos calls it a “Distilled Grape Pomace.” Basically, it’s a Marc, made from the skins and seeds of wine grapes. The Marc HG has drunk in France (and Grappa in Italy) has a powerful alcoholic punch. Bagaco has strength but it has subtlety and levels of flavor. HG is sipping some while writing this post. Yum.
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