Mortadella di Prato is a cured meat that originated in Prato, a city only ten miles away from Florence. Mortadella di Prato is similar in appearance to classic Mortadella di Bologna (Emilia-Romagna) but has distinctly different texture and taste.
The best Mortadella di Prato I have ever eaten comes from Macelleria e Salumificio Mannori, a renowned butcher shop specializing in handmade cured meats. The Mortadella they produce is prepared with a unique mixture of spices (cinnamon, coriander, clove, nutmeg, pepper) and Alkermes (a liquor made from spices and cochineal that turns the meat a reddish pink hue), and is slowly steamed to develop its subtle blend of flavors. It tastes rich and smooth.
I usually serve Mortadella di Prato thickly sliced or cubed as part of an antipasto platter, and sometimes cream it in a food processor and spread on warm, toasted bread.
Macelleria e Salumificio Mannori – Via di Vergaio 22, Prato
La Mortadella di Prato è un insaccato tipico dell’area pratese e la mia preferita è quella prodotta dalla Macelleria e Salumificio Mannori.
La loro mortadella viene preparata con un mix di spezie che comprende cannella, coriandolo, noce moscata, e pepe. L’aggiunta dell’Alkermes, il tradizionale liquore rosse rubino, giustifica il colore rosato acceso della carne, e rende ancor più unico questo antico insaccato toscano.
Macelleria e Salumificio Mannori – Via di Vergaio 22, Prato
never heard of mortadella di prato before. looks interesting, i’m just wondering – does it taste overly sweet? i mean, alkermes tastes pretty sweet, right?
I wouldn’t say it tastes overly sweet, but more like subtly sweet. This mortadella is made with spicy pork meat, which perfectly balances the sweetness of Alkermes. You should try it!
I like the idea of the mortadella spread. It must be wonderful on warm seedy bread
Right! I was also thinking of adding roasted vegetables – must be delicious.