Mortazza, the Roman term for mortadella, is a cooked salami produced all over centrally Italy from Lazio to Emilia-Romagna. For lack of a better description, it is like a very foncy bologna that adheres to strict production standards. The pink meat is studded with chunks of fat and sometimes truffles, peppercorns, or pistachios, which lend their potent flavors to an otherwise mild pork product. In Rome, the quintessential afternoon snack is er panino co la mortazza, thin slices of (ideally hand cut) mortadellaserved on hot pizza bianca. Fight the impulse to devour the entire sandwich right away. Wait until the mortazza fat melts into the crevices of the bread for best results.
In Rome, my favorite places for er panino co’ la mortazza are Roscioli (both Pietro and Marco) and Forno Campo de’ Fiori. For something a bit more elegant, head to Casa Bleve where truffled mortadella cubes are served at aperitivo.