Cynthia Ravanelli
Darcy
Strada Maggiore 10/a - 40125 Bologna
051 0707078
Prova Tour-Tlen in:
Le zucchine tra Bologna e Napoli (zucchine ripiene tradizionali bolognesi e zucchine alla scapece.
PGI LINE
The Mortadella Bologna PGI Tour-tlen Selecion has been formulated thanks to the experience of two important Bolognese realities: Felsineo, synonym of high quality mortadella since 1963, and the Chefs Association Tour-tlen that brings together Chefs from the territory that shares the goal to enhance the Bolognese gastronomic culture.
MORTADELLA BOLOGNA PGI
As Bolognese tradition intends
The denomination "Mortadella Bologna PGI" is reserved only for the products that fulfill the requirements written in the disciplinary of production established by the Consortium of the Mortadella bologna PGI.
Mortadella Bologna PGI is a unique and incomparable gastronomic experience and represents the excellence of the tradition of the delights “made in Bologna”.
Prepared with high quality raw materials, Mortadella Bologna PGI has always been a pillar for all the lovers of the Bolognese cuisine.
CHEFS ASSOCIATION TOUR-TLEN AND FELSINEO
Together for giving you the best of Bologna
The excellent result of this partnership is clear. In fact, a brand-new mortadella is born, with a full and satisfying taste, versatile in the kitchen: from the evergreens such as sandwiches, appetizers, filling or mousse to more elaborated recipes where it stands out like the undisputed stars.
The Mortadella Bologna PGI Tour-tlen selection is the perfect product to use to succeed in the Chefs Association's mission: exploit the Bolognese gastronomy in Italy and in the world.
It is a Mortadella designed by Chefs for other Chef, and the proof if that several professional, that do not belong to the Chef Association, use the Mortadella Tour-tlen Selection in their kitchen on a daily basis, appreciating its numerous point of strength.
Do you want to try
Mortadela Bologna PGI Tour-tlen Selection?
Are you in Italy? Are you serching for a typical restaurant to eat in Bologna and surrondings? Here it is a list of the Tour-tlen Chefs. Click of their name to open the map and discover where are placed their restaurants.
You can find different culinary proposals, from the more innovative and bold ones to the more traditional ones. but we can assure you that in each dish you will find Bologna and its invaluable gastronomic heritage.
Massimiliano Mascia
Ristorante San Domenico
Via G. Sacchi 1 - 40026 Imola
0542 29000
Demis Aleotti
Bottega Aleotti
Via Giovanni Paltrinieri 62 - 40014 CREVALCORE (BO)
051 981651
Prova Tour-Tlen in:
Bombolone salato ripieno di mousse di mortadella pistacchio e riduzione di lambrusco
Lucia Antonelli
Freelance
338 1253996
Alberto Guidetti
Ristorante La Luna Rossa
Via Provanone 4907 - 40014 Palata Pepoli, Crevalcore (BO)
051 985919
Prova Tour-Tlen in:
Pizza La Tourtlen - bocconcino fior di latte, mortadella sel. tourtlen, crema di parmigiano reggiono 36 mesi, tartufo nero del nostro appennino.
Tortellino Eretico - ripieno di gamberi rosa, mortadella sel. tourtlen, burro di Isigny, zest di lime e caviale di calvisius italiano.
Carlo Alberto Borsarini
Ristorante La Lumira
Corso Martiri 74 - 41013 Castelfranco Emilia
059 926550
Prova Tour-Tlen in:
Emiliaromagna senza trattino (selezione salumi con piada romagnola).
Vincenzo Vottero
ViVo Taste Lab
Viale Antonio Silvani 18 - 40131 Bologna
0514126498
Prova Tour-Tlen in:
"The winner is" tortellino tradizionale, tartufo nero, brodo di faraona e fieno perle di barbera dei colli bolognesi.
Sandro Vilardo
Polpette e Crescentine
Via dei Fornaciai 9/3 - 40129 Bologna
051 235214
Dario Picchiotti
Antica Trattoria di Sacerno
Via di Mezzo Levante, 2, 40012 Sacerno (BO)
Francesco Tonelli
Casa Merlò
Via de‘ Gombruti 2 - 40123 Bologna
051 239645
Prova Tour-Tlen in:
Poldino bolognese: pane al burro, svizzera fatta con il ripieno dei tortellini (mortadella tourtlen) friggione, salsa verde crosta di parmigiano soffiata.
Giacomo Galeazzi
Ristorante Tramvia
Via Marconi 31 - 40033 Casalecchio di Reno (BO)
051 575044
Luca Fava
Agriturismo Mastrosasso
Via Scardazzo 292 - 40060 Valsamoggia Loc. Savigno (BO)
051 6708552
Pietro Montanari
Ristorante Cesarina
Via Santo Stefano 19/b - Bologna
051 232037
Prova Tour-Tlen in:
Variazione di mortadella (mortadella a fette, stecco fritto petroniano, muffin con spuma di mortadella.
Pasquale Troiano
Cantina Bentivoglio
via Mascarella 4/B - 40126 Bologna
051 265416
Federico Pettazzoni
Freelance
339 6891944
Simone Ropa
La Bottega di Franco
Via Agucchi 112 - 40131 Bologna
051 311243
Fabio Berti
Trattoria Bertozzi
Via Andrea Costa 84/2/d - 40134 Bologna
051 6141425
Prova Tour-Tlen in:
Tortino di patate con mousse di mortadella sel. Tourtlen crema di parmigiano e ristretta di aceto balsamico.
Erik Lavacchielli
Fourghetti
Via Augusto Murri 71 - 40137 Bologna
051 391847
Vincenzo Tatoli
Ristorante A Balùs
Via del Borgo di S.Pietro 9/2A - 40126 Bologna
Stefano Aldreghetti
Barkalà
Piazza del Mercato 13/d - 30175 Venezia
3209789423
Francesco Carboni
Ristorante Acqua Pazza
Via Augusto Murri 168D - 40137 Bologna
051443422
Cook with us
Most of the people isn't aware that the Mortadella is one of the most versatiles foods in the kitchen. Appetizers, first or second courses, the Mortadella Bologna PGI will be your key ingredients in every meal: its fragrance will fill the room, its enveloping, intense and persistent taste will seduce at every bite.
Many people slice it to fill sandwiches or dice it to make trays to eat as "aperitivo", however the Mortadella can be cooked too, with terrific results: inside the oven in a pie with vegetables, as pasta filling of even on the grill.
In this section you can find tasty recipes directly from our archive for preparing easy and delicious dishes, ideal for all the occasions.
Nutritional information
Average Values per 100g RI* Energy Fat - of which saturated Carbohydrates - of which sugars Proteins Salt *Reference intake of an average adult (8400 kJ/ 2000 kcal)
Quality and tradition that
make the difference
Quality means respecting and defending consumers. Only carefully selected ingredients and of the finest quality are used to produce mortadella. All the company processes are certified according to the most important International Standards.
Felsineo exploits a specialization and experience handed down for three generations, which place the company among the most important players in the mortadella market.
Quality