Chilean cuisine

How mortadella went from cold cut to hot item

By the standards of Bologna, Simona Scapin is a mortadella upstart. That's not only because she's young and the sole local producer of certified organic mortadella. Nor is it just because her family has been making mortadella for a mere four decades in the city where the recipe was ordained by papal authority in 1661.

Romanian chefs fit Euro-Toques principles regarding the tradition, yet they lack plate presentation

The Romanian traditional cuisine is extremely tasteful and appreciated internationally, but it is necessary for it to be well presented in the plate, the founder of Euro-Toques Romania, Dumitru Burtea, now a honorary president of the association and life member of World Association of Chefs Societies (WACS) told AGERPRES.

A series of lapses continues: Vice-President of the Assembly called Italian president "Mr. Mortadella"

A series of lapses continues: Vice-President of the Assembly called Italian president "Mr. Mortadella"

Igor Becic, Vice-President of the Serbian parliament called Italian president "Mortadela" instead of Matarella, and when he tried to correct himself, he failed again.