Mortadella Bologna IGP with Pistachio — Vidor Rosa Blu
The Vidor Rosa Blu Mortadella Bologna IGP with pistachio is a whole cooked cured meat piece of approximately 3 kg, sold by weight, produced according to the Mortadella Bologna IGP specification. Selected EU-origin pork, pistachio at 0.8%, natural flavourings only: gluten-free, no caseinates or milk proteins, no added glutamate, no added polyphosphates. Average values per 100 g: 249 kcal, 15 g protein, 21 g fat, 2.0 g salt.
What Is Mortadella Bologna IGP
Mortadella Bologna is the most famous cooked cured meat of the Bolognese tradition, documented since the 17th century, when the production of mortadella in Bologna was already strictly regulated. Since 1998 it has been protected by the European IGP seal: only mortadella produced in the designated area following the official specification, with finely ground pork, cubes of firm throat fat and slow cooking in dry-air ovens, may bear the name Mortadella Bologna IGP.
The Producer: Salumificio Sorrentino and the Vidor 1967 Line
Le Specialita di Vidor 1967 is the historic cured meat line of Salumificio Sorrentino SRL, a family company based in Mozzagrogna (Chieti) founded in 1982 by Marino Sorrentino, master of the Italian Norcina tradition, and today run by the second and third generation of the family. The Rosa Blu mortadella follows the original traditional Bolognese recipe and meets all Mortadella Bologna IGP requirements.
Organoleptic Characteristics
Uniform pink slice dotted with white fat cubes and whole green pistachios, fine and compact texture, intense and balanced aroma with notes of pepper and spices, sweet and delicate flavour without any added glutamate. The 3 kg calibre gives compact slices, ideal for the slicer and the deli counter.
Professional Uses in the Kitchen
On Italian charcuterie boards paired with focaccia and giardiniera; in gourmet panini and stuffed focaccia sliced thin at 1 mm; as mortadella mousse for aperitivo service (blend 200 g mortadella with 80 g ricotta and 20 g pistachios); in 1 cm cubes for aperitivo platters; as a filling base for fresh pasta such as tortellini and rosette; on pizza after baking, in thin slices added out of the oven with pistachio grains and stracciatella.
Common Mistakes to Avoid
Slicing it hours in advance: the slice oxidises and loses its aroma, always slice to order or cover immediately. Serving it fridge-cold: the aroma opens up at 10-12 degrees C. Baking it on pizza at full oven temperature: the slice dries out, add it after baking.
Storage and Food Safety
Store the whole piece at +2 to +8 degrees C. Shelf life 60 days; once cut, cover the cut surface and use within a few days. The casing is not edible. Gluten-free and free from caseinates and milk proteins, suitable for menus with these requirements; contains pistachio (tree nuts).
Delivery and Logistics in Switzerland
Refrigerated B2B and B2C delivery from the LAPA warehouse in Embrach (Zurich), with a 2-4 degrees C cold chain guaranteed by the LAPA fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne) and mountain regions delivery within 24-48 hours via certified food-grade partner couriers such as Swiss Post Frigo-Express, Planzer and Galliker.
Who It Is For
Designed for restaurants, pizzerias, delicatessens, hotels, catering services, Italian grocery stores and private customers who want an authentic Mortadella Bologna IGP for their deli counter, charcuterie boards and gourmet sandwich menus.
