Mortadella mousse

The worst part about having a cold is not the stuffy nose, tight chest, thundering cough; it's not being able to taste anything! My sense of gusto (taste) is totally dormant, the palate is momentarily on strike. Foods are all the same, only their different textures and temperatures differentiate them. My life has therefore very little meaning these days. Fortunately, today the Roman sun is blazing. A bitter tramontana (North) wind, which started howling late last night, has swept all stormy…

This light, airy mousse is excellent to spread on tigelle, light fluffy mini flatbreads from Emilia-Romagna.

The authentic recipe for Mortadella mousse calls for a few ingredients and a quick procedure. It is a traditional aperitif recipe

This luscious mousse made with the beloved Italian bologna is a great no-cook spread for your summer meal.

OK, for most Americans, this is going to sound like a weird dish - a mousse made from Mortadella - Italy's inspiration for American baloney. But trust me!!

A modern review of a typical Italian street food: mortadella with focaccia

On top of some mini flatbreads, this mortadella mousse shines with the delicious flavours of ricotta and parmesan, as well as pistachios.

Serve an irresistibly delicate, almost buttery mortadella mousse with blanc de blancs Champagnes.

If you have never tried this mousse before, you've been missing a true specialty 😋This mortadella mousse is an explosion of flavor! It will be perfect to serve for your aperitifs 😎🍹👉INGREDIENTS300g...