The Real Baloney

It comes from Bologna, hence our (derogatory) name for it, but the stuff that the Bolognesi are rightly so proud of is one of the jewels in their culinary heritage of working miracles with every inch of the pig...

The real stuff is called mortadella, and it is mild and creamy and hammy, really sublime. It tends to dry out if made in small diameter rolls, which is why you see these big, broad, blimp-like rolls (or loaves, I can't think of the right name at the moment), which produce large floppy thin slices, delicious on sandwiches with fresh mozzarella or sharp provolone or pecorino.

This shot was taken in Bologna in a wine and liquor shop that is also a deli, a very Bolognesi combination. People come in at lunchtime, order a sandwich and a glass of wine at the counter, then stand around chest-high tables eating and talking with friends. Food and drink--always with friends and family. That's the Italian way.

Tags: photography