More Mortadella, Please: Quite the San Diego Sandwich
Ah, Mortadella. Originating from the Latin word 'mortarium', the process of pounding pork meat into sausage has produced this delicacy that both satisfies our desire for delicious food while keeping tradition alive. Liberty Station brunch at Wildflour is jam packed with amazing breakfast options, and when we came to lunch- our desires for something very tasty became quite serious.
Mortadella is a smooth, delicately spiced Italian pork sausage that dates back over 2,000 years to ancient Rome. Early versions were made by pounding pork with mortar and pestle — which may be where the name comes from ("morta" = mortar). Roman cookbooks even mention recipes similar to modern mortadella, flavored with spices and myrtle berries (a substitute for today’s black pepper).
The mortadella we know today was perfected in Bologna during the Renaissance. By the 1600s, it was so prized that production was strictly regulated by the Bologna Guild of Meat Makers, and making fake mortadella could get you fined or worse!
What sets mortadella apart is its unique texture and look — silky pork meat studded with white cubes of pork fat (especially from the neck), and sometimes flavored with pistachios or truffle. It’s cooked very slowly, giving it that smooth, melt-in-your-mouth feel.
Though once a luxury item, industrial production made mortadella more affordable in the 20th century, spreading its popularity across Europe and Latin America (especially Argentina and Brazil).
The exciting developments of mortadella vary based on the regions that have adopted this tradition: Romania's cold cut version is made with garlic instead of pistachios and Poland's is dipped in batter, fried and served on top of green salads. Traditionally flavored with peppercorns, the modern take has instead begun to incorporate the nuttiness found in pistachios, which brings us to our own Wildflour creation.
At Wildflour, we couldn't wait to bring the mortadella to the menu in a scrumptious, yet simple, fashion. Mortadella could be consumed completely on its own, but we've decided to make the unique flavors stand out by pairing it with a creamy stracciatella on top of a fluffy focaccia smeared with a delectable pistachio cream.
Stracciatella is an Italian cheese traditionally prepared by pulling mozzarella curds and mixing them with a delicious, fresh cream. The term "stracciatella" translates into "little rags", due to the the little shreds of cheese used in the process.
We humbly present to you the Mortadella Sandwich. As far as San Diego sandwiches go, this simple but incredible recipe is worth the visit. Come into Wildflour at Liberty Station and treat yourself to this modern take on a traditional delicacy. You won't be sorry.
Reservations are not required, but encouraged. We'll see you soon.
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