Eating mortadella is a pleasure: but only if it's good quality!

Still prepared today with the traditional recipe, guarded and passed down from generation to generation for over 170 years, because quality is not discussed and there is no compromise, even when food needs to be "fast".

Shall we meet for a sandwich?

After hours of studying and a ravenous hunger, after a day at work and no desire to cook, or even on the weekend, when you invite friends over but prefer quick dishes, or you grab a quick bite to eat and then rush out, sandwiches and focaccia are always a winning solution.

To best stuff them, it's best to choose good-quality cold cuts. If you're in a hurry or want to stock up on supplies to keep in the refrigerator, **preserved ones are an excellent solution** as long as you don't compromise on quality and safety, all characteristics that distinguish Fiorucci products.

Fiorucci's Mortadella Suprema is a true flavor bomb, exploding in the mouth with all its aromas, thanks to its intoxicating aroma and unique crunchiness, provided by its firm flesh and not excessively thin cut. It's no coincidence that Fiorucci's Mortadella Suprema is nicknamed "the queen" of mortadellas.

It's so good in a sandwich or hot focaccia that just thinking about it makes your mouth water, and it takes less than 5 minutes to prepare.

If you want to be a little more daring and up the deliciousness factor, there are a few ideal ingredients to add to perfect this masterpiece: slices of pecorino cheese and fig segments (you'll find the recipe for this marvel at the bottom of this page); cacio e pepe sauce—to make it, simply mix grated cheese with warm water and pepper; a simple chopped rosemary; grilled or marinated zucchini; parmesan shavings and lemon zest; gorgonzola and thinly sliced ​​pear; parsley salsa verde; black truffle shavings; goat cheese and chopped pistachios; sun-dried tomatoes or baby artichokes in oil.

All to me!

Everyone's at my house tonight! Yeah, but what am I cooking?

Mortadella Suprema isn't just for making sandwiches and focaccia, though they're still a delicious option. It can also be used to create appetizers, snacks, entrees, and dishes, varying in complexity depending on how much time (and patience) you have in the kitchen.

A simple idea is to roll the mortadella slices directly onto the breadsticks and dip the tips in a robiola cream or, why not, in mayonnaise? For a more elegant presentation, you can tie each breadstick with a sprig of chives.

Another easy solution is to blend the mortadella with ricotta and pistachios (or just pistachios for an even quicker result) to make a delicious mousse to spread on bread or croutons.

For a more original appetizer, chop the mortadella, mix it with the firm ricotta, and form walnut-sized balls. Then, roll them in chopped pistachios, hazelnuts, or sweet paprika powder.

Among the simplest ideas is mortadella sushi. To make it, open the slices wide, spread a soft cheese like stracchino, robiola, or classic spreadable cheese over the entire surface, add a few lettuce leaves, and roll them up like a roulade. Cut them into 3 cm thick slices, like rolls, then arrange them upright on a plate and garnish with chopped pistachios or flaked almonds.

Other delicious recipes to make with sliced ​​mortadella, for when you have more time, include puff pastry parcels filled with mortadella and Taleggio cheese, or delicious meatballs with mortadella, ricotta, eggs, breadcrumbs, and Parmesan, or even a chicken roll stuffed with mortadella slices and shavings of black truffle.

Quality first

Eating simply doesn't mean neglecting the pursuit of quality. It's essential to pay attention and care when choosing all foods, even the pre-sliced ​​deli meats found in trays.

Fiorucci's Suprema mortadella was born in 1850 as a fresh cut, the kind you buy at the delicatessen. Then, to meet contemporary demands, especially those of younger people who are always in a hurry, Fiorucci launched a pre-sliced ​​version in a tray, giving its consumers the opportunity to combine the search for service and speed with the quality and goodness of mortadella "as if sliced ​​at the counter."

The recipe, however, is still the authentic one from 170 years ago, carefully handed down to this day. Furthermore, it is gluten- and lactose-free.

Thanks to the excellent raw materials and slow steam cooking, this mortadella is revealed to be a food with an exceptional flavour, but produced in an authentic way.

A rustic and sensual focaccia ** **

The recipe we propose is an enveloping blend of sweetness, saltiness, crunchiness, and softness, a concert of simple, even rustic, textures and flavors, such as mortadella, pecorino, and whole mustard seeds, which, combined with the melting flavor of honey and the sophisticated note of figs, unleash their full character. All these sensations are captured in a homemade, toasted focaccia. Here's the recipe!

Toasted focaccia with Supreme mortadella

For the dough 400 g flour 200 ml warm water 40 ml extra virgin olive oil 10 g brewer's yeast 10 g honey or sugar 10 g salt.

For the brine 50 ml extra virgin olive oil 30 ml water salt.

For the filling 240 g sliced ​​mortadella 150 g sweet pecorino cheese 30 g honey 30 g grainy mustard 4 figs extra virgin olive oil.

Dissolve the yeast in 200 ml of lukewarm water.

Pour the flour into a mound on a pastry board or in a large bowl. Make a well in the center, then add the honey (or sugar), salt, 40 ml of extra virgin olive oil, and the water and yeast. Knead the ingredients until you obtain a soft, elastic dough.

Leave the dough in the bowl, cover it with cling film and let it rest for about an hour in a warm, humid place.

Prepare the brine by mixing 50 ml of extra virgin olive oil with 30 ml of warm water and a pinch of salt.

Grease a 15-18 cm diameter round baking pan with a drizzle of oil, roll out the dough, brush it with a little of the prepared brine, then leave it to rise for another hour or so.

Bake at 220°C for about twenty minutes, then remove from the oven and brush with more brine.

Cut the focaccia in half to obtain two discs, toast the base, only on the crumb side, in a non-stick pan with a drizzle of oil for a few seconds, so as to make it golden and toasted.

Divide the figs into 4 wedges, then prepare a dressing by whisking together 30 g of honey and 30 g of mustard.

Fill the focaccia with slices of mortadella and pecorino cheese, a few fig wedges, and the prepared dressing.