This was the third time I’ve had this dish at l’osteria di magna’ e be’ (dialect for restaurant of eating and drinking) near Trevi in Umbria. The mortadella is thickly sliced and grilled (it reminds me of a childhood favorite — fried bologna), topped with arugula, drizzled with aged balsamic vinegar and finished with a grating of summer black truffle. The saltiness of the mortadella, smokiness of the grill, bitterness of the arugula, sweetness of the balsamic vinegar, and finally earthiness of the truffle combine to make an unforgettable flavor. It was paired with the newly released first vintage of Sololoro Rosso di Montefalco.
 |
| From Great Plates |
