Drogheria della Rosa
Bologna, Italy
The building on Via Cartoleria operated as a pharmacy for generations before Emanuele Addone converted it into a restaurant in 1997. Some of the original glass cabinets and shelving remain, now holding wine bottles instead of remedies. The menu rotates daily around what is local and in season. Salumi boards arrive with mortadella, cured meats from smaller Emilian producers, and bread from a nearby bakery. The room seats thirty at most, and reservations are worth making.
Sausages served here
Mortadella
Mortadella is a large Italian sausage, made from finely ground pork. Cubes of pork fat stud the smooth, pink surface. The sausage gets subtle flavor from spices and sometimes pistachios. It is often sliced thin and enjoyed in sandwiches or as part of an antipasto platter.
Salame Felino
Emilia-Romagna, Italy
A soft, mild salami from the village of Felino in the Parma hills. Made from pork shoulder and loin with very little added fat, it is ground coarsely, seasoned with white wine and whole black peppercorns, and cured for a minimum of 25 days. The result is sliceable but yielding, pale pink inside, with a gentle pork flavor and none of the sharpness common in harder salamis. It holds IGP status.