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How Mortadella Went From Cold Cut to Hot Item
Helped by its millennial-pink hue and the rise of the charcuterie board, the Italian specialty is winning a new fan base of American chefs and consumers.
New york
United states
Emilia romagna
Puerto rico
Rockefeller center
Piazza maggiore
Evan funke
Massimo bottura
Consorzio italiano tutela
Los angeles
Simona scapin
Osteria francescana
Allantico vinaio
Tony fiasche
Michelle groskopf
Joe paisch
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