Halal beef mortadella with garlic and pistachio originated in Bologna , Italy , slicing and serving mortadella like most sausage products. However, the thinner the slice the better. In addition, thin slices of mortedella are more flavorful. Traditionally, the beef filling was ground to a paste using a large mortar and pestle. Two Roman funerary steles in the archaeological museum of Bologna show such mortars. Alternatively, according to Cortelazzo and Zolli Dizionario Etimologico della Lingua Italiana 1979-88, mortadella derives its name from a Roman sausage flavoured with myrtle in place of pepper. The Romans called the sausage farcimen mirtatum because the sausage was flavoured with myrtle berries, a popular spice before pepper became available to European markets. Anna Del Conte (The Gastronomy of Italy 2001) found a sausage mentioned in a document of the official body of meat preservers in Bologna dated 1376 that may be mortadella. Mortadella originated in Bologna, the capital of Emilia-Romagna; elsewhere in Italy it may be made either in the Bolognese manner or in a distinctively local style. The mortadella of Prato is a Tuscan speciality flavoured with pounded garlic and coloured with alchermes. The mortadella of Amatrice, high in the Apennines of northern Lazio, is unusual in that it is lightly smoked. Because it originated in Bologna, this contributed to the naming of the American sausage meat "bologna".
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