Mortadella, or, The autumn of philosophy
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Mortadella, or, The autumn of philosophy a phenomenal story : a novel by Justin Wintle

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Published by Secker & Warburg in London .
Written in English

Book details:

Edition Notes

Other titlesMortadella., Autumn of philosophy.
Statementby Justin Wintle.
The Physical Object
Pagination136 p. ;
Number of Pages136
ID Numbers
Open LibraryOL16576858M
ISBN 100436578042

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Mortadella (Italian pronunciation: [mortaˈdɛlla]) is a large Italian sausage or luncheon meat (salume) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a product of Bologna, Italy. Oct 04,  · Mortadella is an Italian cured sausage, resembling bologna in size and appearance. It is made of pork that is first ground and then mashed into a paste, and may get its name from the Roman word for "mortar." A mortar and pestle were once commonly used to crush meats, fruits, and grain. Mortadella definition is - a large smoked sausage made of beef, pork, and pork fat and seasoned with pepper and garlic. The Best Mortadella Sandwich Recipes on Yummly | Mortadella Sandwich, Mortadella Focaccia Sandwich, Fried Mortadella Sandwiches Sign Up / Log In My Feed Articles Plan & Shop New Browse Yummly Pro Guided Recipes.

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Boar’s Head® Mortadella is crafted using a time-honored Venetian recipe. Select cuts of pork are accented with pistachio nuts, garlic and spices, then delicately roasted in the Old World Italian ercangenc.comterol 30mg: 11%. May 11,  · I suppose that would depend on just what you were using it for. Mortadella is generally eaten raw, in a tray or in a sandwich, in which case you could just substitute any other cold cuts or charcuterie. If you’re looking for something similar to i. Mortadella and Pistachio Pizza. Ken Forkish "The Elements of Pizza" Search Recipes. Go "Sometimes a topping combination is so obvious it just begs you to try it on pizza. This pie is topped generously with pistachios and garlic; the mortadella goes mostly underneath the mozzarella so it warms up more than cooks. The edges of the mortadella. Mortadella with Pistachio Nuts This fantastic classic sausage from the Bologna region of Italy is made of mouthwatering pork, studded with small cubes of pork fat for extra flavor, and crunchy and meaty pistachios thrown in for good Ferrarini.