Have you ever had a fried mortadella sandwich? We’re not talking about just another bologna sandwich here. This is what a bologna sandwich dreams of becoming in its tastiest fantasies. Hell, even the ...

The giant mortadella was produced at Veroni's facilities in Correggio, located in the Emilia-Romagna region of Italy — and was transferred to New York via ship. A Veroni spokesperson told Fox News ...

Rounds of sliced-thin, pink, white-speckled mortadella are popping up on sandwiches, on charcuterie plates and even in the occasional cocktail in Los Angeles, but it’s hard to view any food item ...

Anthony Bourdain ate some interesting things over his long career, and the celebrated chef and author translated his love of international cuisine and culture into his 2016 cookbook, "Appetites." ...

You're at a friend's party, mulling over the charcuterie board. You see some of your favorites: salami, prosciutto, maybe even some bresaola. But then you see it: a sort of processed-looking meat that ...

Mortadella is in its final prep stages, promising Roman-style "sandwiches and slices" (per its tagline) on Main Street on the ...

"The little buns are packed full of flavor," says the chef-owner of One Fifth in New York City "The little buns are packed full of flavor," says chef Marc Forgione, who features the sandwiches on his ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Mortadella is the sleeper meat of the current era. Rarely spoken of, it ...

Flora Tsapovsky is a food, style, culture, and travel writer living in the Bay Area. She specializes in emerging trends, meticulously researched guides, and inspirational personalities. Some dining ...

The hottest meal this summer is a cold one -- a simple sandwich, made with the highest quality ingredients. Food critic Tan Vinh and mortadella enthusiast Adam Weintraub explain why this simple deli ...