Don’t be put off by the queues at this hole-in-the-wall streetfood outlet just off Bologna’s main shopping street, Via Indipendenza. Instead, trust your nose and relish the aromas of the city’s celebrated sausage as you wait for a generously sized mortadella panino. Variations on the theme include wild boar or truffle-flavoured mortadella but the traditional version, made specially for the shop, is hard to beat.

Also known as “La Bologna” (funnily enough, not in Bologna but everywhere else in Italy), mortadella is a sausage made of pure pork, pink in color with a typical aroma, usually served sliced with other cold cuts or in cubes. Mortadella is so precious that there is an organization dedicated to its protection, and to ensure its quality, look for the one with IGP certification (Protected Geographical Indication). In the memories of children, there’s the mortadella sandwich prepared by grandma or mom, and that’s how we propose you to taste it.

The most famous of the meats in Bologna, mortadella is a cured pork sausage that is injected with fat and often pistachio, as well. This simple delicacy can be enjoyed a number of ways: on its own, with crescentina fritta (a local fried bread), in a tigelle (a small sandwich, similar to an English muffin), or in a sandwich. All ways are delicious and will make you reconsider why we ever agreed to eat “baloney” in the US instead of these far superior cured meats.

On the subject of mortadella, this hole-in-the-wall takeaway spot specialises in enormous sandwiches overflowing with delicious mortadella ham. The menu is large with various fillings on offer, as well as different types of mortadella, including wild boar, truffle, or spicy varieties. I went for number 4 on the menu: mortadella, baked potato, provola cheese, pistachio cream and neapolitan tarallo (a crunchy snack often eaten with an aperitivo).

Mortadella is a large fragrant Italian salami made from finely ground pork meat with 15% chunks of white pork fat. It is typically seasoned with salt, pepper, pistachios and sugar, blended so the meat absorbs their flavours. The name ‘Mortadella’ comes from the diminuitive of ‘myrtle’ a plant with berries once thought to be used as seasoning – the latin being ‘murtatum’ and Italian, ‘mirto’.

Mò Mortadella Lab is a modern ode to Bologna’s most famous cold cut: mortadella. This small but vibrant eatery specializes in gourmet sandwiches, showcasing thick slices of premium mortadella paired with fresh, high-quality ingredients like creamy squacquerone cheese and fragrant pistachios. It’s one of the best spots to grab a mortadella sandwich to go.

Mò Mortadella Lab è il primo take away di mortadella in Italia: e dove poteva nascere se non a Bologna?. I suoi panini sono gustosi e super farciti, non solo con mortadella ma anche con stracciatella, verdure grigliate, provola, crema di tartufo e tanto altro: un piacere per gli occhi e per il palato. Ve ne andrete sazi e soddisfatti!

This place, with two locations in Bologna, offers one of the city’s best sandwiches. It’s super popular and there’s no question why. These mouthwatering sandwiches are packed with flavourful fillings, mainly mortadella but also with different types of cheese like mozzarella and pecorino, sauce like pistachio cream and vegetables.

First time visitors to the best restaurants in Bologna might get a surprise to find Bologna (Baloney) sausage doesn’t appear on the menu. That’s because Bologna sausage isn’t from Bologna at all; it was invented in the United States. That said, Bologna can trace it’s origins to the city of the same name.

An offer centred on mortadella and rosette rolls filled with carefully selected ingredients. The bread, fragrant and light, is paired with quality mortadella. Options range from the popular rosetta with mortadella, squacquerone and pistachio grains to the one with parmesan cream and caramelised figs.

Mò Mortadella Lab is a must-visit for mortadella enthusiasts. This eatery specializes in gourmet mortadella sandwiches, offering a variety of unique and flavorful combinations. Prices are very reasonable, with sandwiches typically costing between €4 and €7 ( restaurantguru).

There’s no better way to enjoy mortadella than in a sandwich, and Mò Mortadella Lab makes the best ones in the business. Fluffy bread, milky burrata, and zingy sundried tomatoes are the perfect accompaniments for the silky mortadella and its buttery flavor.

Mo Mortadella only makes one type of food and they do it very well: mortadella sandwiches. With an offering of over 19 different varieties, you have a lot of options to choose from. My personal favorite is the #13 with balsamic vinegar and grana cheese.

Walk down Via de’ Monari on an afternoon, and you may see a long line of people waiting to order from a tiny sandwich shop. Mo Mortadella Lab does one thing and they do it very well: Mortadella sandwiches. Come hungry because the sandwiches are huge.

A sausage that predates the Romans, it’s believed that Mortadella was first concocted by those early gourmets, the Etruscans, in the 8th century BC. Its name is believed to be related to the word “mortar”, the tool originally used to mash the meat.

If you're looking for a quick and tasty snack, Mò Mortadella Lab is the place to be. They whip up some seriously amazing mortadella sandwiches. With fresh bread and gourmet fillings, each sandwich is a perfect mix of textures and flavors.

: A modern and trendy spot, Mò Mortadella Lab is famous for its gourmet mortadella sandwiches. Known for its innovative approach, this eatery is popular among locals and tourists looking for a contemporary twist on this classic delicacy​(

Mortadella is a type of bologne made with crushed pork shoulder and fat from the big. It is marinated with salt and garlic and squeezed inside a natural (pig or ox) bladder. It’s distinctive with the white spots in the ham.

A simple storefront with a line down the alley, Mo specializes in mortadella sandwiches on freshly cooked rolls. The menu is rather extensive with more than just mortadella. They even have vegetarian options.

Mortadella is fresher, more delicate, and far more flavorful than you're expecting. I've eaten a lot of cured meats since moving to Italy but personally, mortadella is my favorite.

Mortadella is a cured pork sausage that originated in Bologna. As with tagliatelle al ragù, we have a different name for this food in the US. We simply call it bologna or baloney.

Mortadella is a cured pork sausage with cubes of pork fat inside. It’s usually served sliced very thin, as part of a taglia plate, or in a sandwich.