Mortadella Nettuno IGP with Pistachios by Villani
Mortadella Nettuno is the pistachio-studded Mortadella di Bologna IGP from Villani, a family salumeria founded in 1886 in Castelnuovo Rangone (Modena). Supplied as a vacuum-packed half cylinder of about 7 kg (whole piece about 14 kg), it offers a fine, velvety pink paste of pure pork with cubes of cheek lard and whole pistachios, gluten-free, free from milk derivatives and added polyphosphates, made with natural flavours only. Ideal for the deli slicer and professional charcuterie service.
What Mortadella di Bologna IGP Is
Mortadella is one of the oldest cooked cured meats in Italy. Documented in Bologna since the Renaissance, its recipe was protected by the salaroli guild as early as the 16th century. The Protected Geographical Indication (IGP) defines the recipe: finely ground selected pork, lard cubes from the jowl (the most prized fat) at no less than 15 percent of the mass, salt, pepper and natural aromas, slow-cooked in dry-air ovens for hours to obtain the typical pink colour and silky texture. The pistachio version, beloved in central and southern Italy, adds whole pistachios for a green, fragrant, slightly sweet note.
Geographic Origin and the Villani House
Villani is one of the historic names of Emilian charcuterie. Founded in 1886 by Costante Villani and Ernesta Cavazzuti in Castelnuovo Rangone, in the province of Modena, the company has carried forward four generations and 140 years of family craft. Its Mortadella di Bologna IGP, including the Nettuno line, is produced in the Bologna area within the IGP production zone, using selected pork and the classic cubed jowl lard.
Sensory Profile
The Nettuno mortadella shows a vivid, uniform pink colour with pearly white squares of fat evenly distributed and bright green pistachios. The aroma is intense and aromatic; the taste is rich and savoury, rounded by the sweetness of the pistachio. The texture is compact yet melting, with a fine, homogeneous grain that slices cleanly without crumbling.
Technical Specifications
Format: vacuum-packed half cylinder of about 7 kg (whole piece about 14 kg). Certification: Mortadella di Bologna IGP. Free from gluten, milk derivatives and added polyphosphates. Storage: refrigerated at 0-4 degrees Celsius. Best kept vacuum-sealed until use; once opened, keep refrigerated and consume within a few days. Country of origin: Italy. Producer: Villani SpA.
Professional Uses
Pistachio mortadella is a workhorse of the Italian professional kitchen. Star of the Italian charcuterie board, cut into cubes or thin slices alongside Parmigiano Reggiano and grissini. Gourmet sandwiches and panini on focaccia, with stracciatella and pistachio cream. Mortadella mousse (spuma) for crostini, piped over warm pizza or used to fill fresh tortellini in the Bolognese tradition. Diced into the filling of Neapolitan pizza fritta with ricotta and provola. Serve at room temperature, never straight from the fridge, to release the full aroma; slice thin (about 1-2 mm) on the deli slicer for the silkiest result.
Pairings
Pairs naturally with focaccia and carasau bread, Parmigiano Reggiano DOP, classic grissini, stracciatella and burrata, pistachio cream and a fresh Lambrusco or Pignoletto. On the board, complete with finocchiona IGP and Felino salame for a full Emilian selection.
Delivery and Logistics
B2B and B2C refrigerated delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 degrees Celsius guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport). Service tailored for restaurants, pizzerias, delicatessens, hotels, Italian grocery stores, catering and private customers passionate about Italian cuisine.
Who It Is For
Designed for delicatessens and gastronomie slicing at the counter, pizzerias making pizza fritta and gourmet mortadella pizza, restaurants and bistros building charcuterie boards and panini, caterers and Italian grocery stores. The half-cylinder format keeps yield high and waste low for high-volume slicing.
