The artisans of Mortadella
In March we went to Bologna in Emilia Romagna region, the capital city of Mortadella. The purpose of our travel was to meet Simona Scapin and his brother Francesco, the managers of Artigianquality, a small firm specialized in the handmade production of Mortadella.
Simona tells us that the heart of the firm is her father, Silvio Scapin, who started working in the charcuterie sector since he was 12 years old. After he acquired knowledges and experience he opened in 1970 his business: a butcher shop in Bologna city centre. There Silvio sold the homemade Mortadella and other meat products, produced with selected raw materials, such as the meat of Mora Romagnola pig, and he developed his own recipe for Mortadella.
With Mortadella made with Mora Romagnola meat Silvio joined the Slow Food Presidium that safeguards this native pig race. Six years ago Silvio, with his sons Simona and Francesco presented the Mortadella Mora Mora at the Slow Food event “Salone del Gusto” in Turin. The positive experience of the fair convinced Simona and Francesco to open an artisanal firm for the production of the traditional Mortadella and at the same time continuing to run the family butcher shop.
All ingredients are selected carefully: short supply chain for the meats, for example the native Mora Romagnola, pistachios come from Bronte and truffles come from Norcia area. The products of Artigianquality are free of flour, milk, lactose, milk derivatives, colouring agents and added polyphosphates. So, the flavour of the products depends on top quality raw materials and slow cooking processes with no industrial machinery.
Recently, Mortadella Sette Chiese obtained the organic certification and it has become the first organic mortadella in Bologna. This is the confirmation of the care and the passion that Artigianquality put in its work.
Before leaving, Simona reminds us the mission of his firm: true excellence is only handcrafted.