Salumeria Bruno e Franco
Bologna, Italy
Bruno e Franco sits on Via Oberdan, away from the tourist circuit of the Quadrilatero. The neighbourhood deli format means no performance — just counter service, reasonable prices, and mortadella that gets sliced to order. The kind of place where regulars drop in on a Tuesday with a specific request and leave satisfied three minutes later. The coppa di testa is made by a local producer and changes with the season.
Sausages served here
Coppa di Testa
Emilia-Romagna, Italy
Italian head cheese made from the meat, skin, and cartilage of a pig's head, cooked in broth, pressed into a mold, and sliced cold. Each region has its own seasoning, ranging from lemon and parsley in the north to chili and fennel seed in the south. The result is a cold cut with a mosaic of textures visible in each slice.
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.