Parco Nazionale del Gran Sasso e Monti della Laga

Mortadella of Campotosto

Mortadella of Campotosto
Mortadella of Campotosto
PAT - Traditional Agri-Foodstuffs
Slow Food Presidium

Historical documents witness the production of this cold cut in the area of Campotosto since 1796. The main feature characterizing Mortadella of Campotosto is the local climate: the mountain chains surrounding the area, the nearby lake, and the orography of the territory create a particular climate providing the ideal factors for the maturation process, characterized by the cold north winds. The producers have decided to preserve in the processing of their mortadella the country tradition, in order to safeguard its identity; as a matter of fact, mortadella of Campotosto is not only a foodstuff or an economic product, but it also represents a tradition handed down through usages and knowledge. In order to preserve and enhance this precious cold cut, the producers of mortadella of Campotosto joined in 2008 in an association, whose members follow precise production technical specifications focusing on handmade processing.

Further information

The Producers
 Associazione produttori della Mortadella di CampotostoSalsiccia di Fegato Aquilana Producers' AssociationBerardi Salumi srl
Others - Campotosto (AQ)
 Associazione produttori della Mortadella di CampotostoNonna Ina snc di Goffredo Pandolfi e Ugo Paolini
Others - Campotosto (AQ)

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