You can not have Mortadella without Bologna and vice versa. it is part of Bolognese history and culture. Andrea from Alcisa tells me it is part of his DNA. You can catch the aroma as you walk down the porticos in the old city. In my tour of their production facility I learned all about prosciutto and salame as well. We followed it up with a tasting of their products and a spumante. Interestingly, Salame is not aged as much as in the states.