{"id":27454,"date":"2020-10-09T19:18:41","date_gmt":"2020-10-09T17:18:41","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=27454"},"modified":"2024-06-13T17:18:23","modified_gmt":"2024-06-13T15:18:23","slug":"fried-mortadella-on-a-stick","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/fried-mortadella-on-a-stick\/","title":{"rendered":"Fried cheese and mortadella on a stick (Stecchi Petroniani)"},"content":{"rendered":"

Bologna’s culinary tradition, a treasure of opulent dishes, is a feast for the senses.
\nPellegrino Artusi, an Italian culinary gastronome, has already celebrated this heritage.
\nThe typical ingredients of the territory have been masterfully used to create incredible recipes like these fried cheese and mortadella on a stick (Stecchi Petroniani<\/em><\/strong>), a true delight for food enthusiasts.
\nIn Bologna, these are called stecchi Petroniani or stecchi alla Bolognese.<\/span><\/p>\n

Three adjectives describe, in short, the city: the <\/strong><\/span>Dotta (the Learned)<\/em><\/strong>, for the presence of the oldest university in the Western world; the <\/strong><\/span>Rossa (the Red)<\/em><\/strong>, the adjective describes the typical color of many facades of its buildings and roofs; the <\/strong><\/span>Grassa (the Fat)<\/em><\/strong>, for the richness of ingredients and the abundance of dishes that can be enjoyed in the the city whose skyline is defined by many medieval towers.<\/span><\/p>\n

Traditional Bolognese cuisine includes pasta, minestre, roasts, sides, fried dishes, cakes, and desserts. <\/span>Among fried recipes, besides the Fritto Bolognese<\/em><\/strong>, there is fried cheese and mortadella on a stick.<\/span><\/p>\n

Whether the sticks were originally part of Fritto Bolognese<\/strong> is not historical clear. This dish mixes sweet and savory pieces of meat, custard, vegetables, and fruit reduced to morsels, breaded, and fried.<\/span><\/p>\n

Today, you can eat the skewers even without ordering the whole plate of Fritto Bolognese. But order the complete dish and find a couple of sticks it’s always a pleasant surprise. Also, only a few restaurants still offer this delicacy today.<\/span><\/p>\n

 <\/p>\n

\"Fried<\/p>\n

The origin of the recipe<\/span><\/strong><\/h4>\n

Artusi mentions both recipes, the fried cheese and mortadella on a stick (Recipe n. 203 <\/span>Fritto negli Stecchini)<\/span><\/em> and
\n<\/span>n. 175 <\/span>Fritto alla Bolognese (Mixed Fry Bolognese style)<\/span><\/em>. This is an essential information to hazard the hypothesis that the sticks were not part of second dishes. Or, even if they were born with it, they soon took their way.<\/span><\/p>\n

The Italian name of the recipe is the descriptive title for a preparation that is as simple as it is tasty: cubes of Bolognese mortadella, one of the city’s iconic products, skewered on a wooden toothpick and alternated with squares of Emmental or Gruyere cheese.<\/span><\/p>\n

Fried cheese and mortadella on a stick today<\/span><\/strong><\/h4>\n

You can find a simplified version of stecchi Petroniani<\/em><\/strong> on the menu of a few restaurants.<\/span><\/p>\n

The most significant changes over time are:<\/span><\/p>\n