Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
The name mortadella derives from the Latin term mortarium, meaning the mortar used to mince pork with a pestle. In the archaeological museum of Bologna, there is a Roman-era stele depicting a shepherd accompanying pigs, holding a mortar and pestle. This cured meat was also a method of preserving pork over time. The production technique was made official by Cardinal Farnese only in 1661, decreeing that only pork should be used. It was probably the first genuine production specification for a food product in history. Mortadella Bologna is produced only with noble cuts of pork, appropriately minced meat and lardons. The flavour is full and well balanced thanks to the presence of pieces of pork throat fat, which give the pork greater sweetness.
Price including VAT
The name mortadella derives from the Latin term mortarium, meaning the mortar used to mince pork with a pestle. In the archaeological museum of Bologna, there is a Roman-era stele depicting a shepherd accompanying pigs, holding a mortar and pestle. This cured meat was also a method of preserving pork over time. The production technique was made official by Cardinal Farnese only in 1661, decreeing that only pork should be used. It was probably the first genuine production specification for a food product in history. Mortadella Bologna is produced only with noble cuts of pork, appropriately minced meat and lardons. The flavour is full and well balanced thanks to the presence of pieces of pork throat fat, which give the pork greater sweetness.
