Mortadella – Volpi Foods

Salumi & Marinated Veggie Sandwich

Claire Donohue — Thu, 27 Jan 2022 21:26:52 +0000

trioSalumi & Marinated Veggie Sandwich crafted by @foodmymuse with Calabrian Chili Spread Say hello to Savory Mortadella, mild Coppa & garlicky Genoa Salami all from our sliced-and-ready Sandwich Trio Pack! Crafted from Raised Responsibly pork & all-natural ingredients to build better sandwiches.

The Volpi Dagwood

Rachel Jurina — Thu, 03 Oct 2019 14:36:22 +0000

The Volpi Dagwood gets its name from a cartoon character that declared his masterpiece much too beautiful to eat. We understood what he meant. Our classic tower of meats, cheese, condiments, and chips (yes, chips!) is our homage to the intersection of pop culture and cuisine that inspires and feeds our souls. And bellies.

Mortadella Banh Mi

Rachel Jurina — Mon, 09 Sep 2019 14:34:09 +0000

We’ve taken some liberties here with our Mortadella banh mi. The classic version of this Vietnamese sandwich features a smear of liver pâté on a baguette as its only ingredient. But as people tinkered with their own versions, virtually any sort of protein was acceptable, and the addition of crunchy vegetables, fragrant herbs, and pepper slices only elevated the experience. All in all, the combo of salty meat, pickled vegetables, and a scattering of herbs with a little mayo on a baguette is one of life’s happiest moments.

Kimchi Reuben with Mortadella

Rachel Jurina — Mon, 19 Aug 2019 22:24:27 +0000

Our kimchi reuben with mortadella is a classic, revamped. We swapped the traditional corned beef for meaty Mortadella and spiked the heat with cabbage kimchi in our version of the Reuben, one of the quintessential American sandwiches. It’s still the messy, cheesy, saucy sandwich melt of our dreams.

Pumpkin Ravioli with Sage Brown Butter

Hashtag Labs — Sun, 18 Nov 2018 18:05:25 +0000

When you want to celebrate fall without that nasty pumpkin pie spice everyone likes to throw around this time of year, we suggest you try this recipe. The combination of sage and brown butter is classic (we could eat it with a spoon), but we also slipped Mortadella into the ravioli filling. Yes, we know, pretty brilliant. Our pumpkin ravioli with sage brown butter would even put a smile on Charlie Brown’s face.

Stuffed Squash Blossoms

Hashtag Labs — Mon, 15 Aug 2016 12:54:00 +0000

Oh yes we did. We made a Mortadella mousse. Why? To fill these beautiful squash blossoms, of course. Nonna may not have used such a fancy filling back in the day, but she taught us the value of eating every edible part of a plant lest it go to waste. Extremely perishable, these blossoms are hard to come by. Which is why Nonna shopped in her own garden. Time to take her lead and make some delicious stuffed squash blossoms.

Torched Tiki Cocktail

studio2108 — Thu, 07 Jul 2016 14:29:48 +0000

If you’re wondering about how tropical drinks such as this torched tiki cocktail became a part of American drinking culture, don’t worry we’ll tell you. The end of prohibition ushered in the rise of tiki culture in America. The fruity, boozy drinks came from the mind of one man, Don the Beachcomber. Don traveled the world and discovered the nuanced rums of the tropical islands. His eponymous bar in Hollywood poured then-unusual drinks like Mai Tais and Zombies for a well-heeled crowd, and eventually tiki drinks made their way across the country. Here we pay tribute in our own way to this creative soul. Paper umbrella and Hawaiian shirts are optional, but highly encouraged. It’s how it’s done.

Volpi Burger

studio2108 — Fri, 27 May 2016 14:35:29 +0000

Burger fans unite. If you are in the camp of juicy burgers piled high with toppings, pay attention. This burger is one you will want to sink your teeth into. Made with high-quality ground beef (this is the definitive ingredient in a burger, so use the best you can get), we mix in pancetta for extra flavor. Because we can. And we top it with crispy fried Mortadella. Because why not? Then we add zippy pickled onions and radishes, creamy guacamole, and the usual suspects of tomatoes, lettuce, and jalapeños. Because that’s just how we are. Deliciousness awaits, and it might get a little messy.

We use a skillet to cook the burgers, but feel free to take these outside to the grill if the weather permits. They work either way.

Mortadella Musubi

studio2108 — Tue, 24 May 2016 13:34:00 +0000

Hawaii is known for many things. Stunning beauty. Fresh fish. And a certain canned meat that’s definitely not Italian. Hawaiians consume about 5 million pounds of it annually. And one of the ways is in musubi, a snack found in gas stations and fine dining rooms alike. It mimics onigiri but uses a thick slab of this particular canned meat on a rectangle of rice. But what if we gave it an upgrade? A big upgrade. Mortadella big. One bite and you’re swept away to a radiant Hawaiian beach with the sweet notes of Verdi echoing in the wind. Eat them immediately or wrap them up and bring them on picnics, hikes, or to the beach, with or without Verdi.

Save the Mortadella scraps for our Mortadella Meatloaf or to make quick fried rice using the leftover rice and egg scraps.

Soba Noodles with Celery and Mortadella

studio2108 — Tue, 17 May 2016 13:03:13 +0000

At the heart of this dish, we’re pairing the fanciest cold noodles with the fanciest cold cuts. Cool! The best part is that it totally makes sense. Soba noodles, made from nutrient-dense buckwheat flour, are most commonly eaten cold in Japanese cuisine. As the weather warms up, we want more cold noodle salads for lunch or dinner. This one is satisfyingly savory and portable to boot. We toss the chilled noodles and crunchy veg in a light, ginger-soy dressing, with tender Mortadella strips as an unexpected twist.