Mortadella, otherwise known under the pseudonym "Bologna" is an icon in the firmament of Italian foods in general, and of the area around Bologna in particular. Its capacity to lift spirits just by biting into a fragrant roll containing several thin layers of it is a A Fact . Its reputation has been somehow tarnished by copies of inferior quality but when the Real Thing can be sourced ( and I mean small local producer following several generations old traditional techniques like http://www.pasquiniebrusiani.com/mortadella.html ) intense, and I mean Intense, Pleasure is guaranteed. Now of course, in our particular case, its role is to serve as main ingredient of a succession of traditional and creative dishes and to be paired with suitable accompanying ingredients to create the perfect symphony of taste and texture . There was much to choose from so the 5 courses will be in suitably Tasting Menu size so as not to prove unduly heavy. We start with one or more glasses of Pignoletto the local bubbles and a triad of delicious tidbits : a classic soft mousse of mortadella and ricotta to be spread on toasted bread, mortadella in sushi-like shape with feta and pistachios, and in flower-shaped crisp puff pastry. The antipasti is as simple as it is sinfully delicious, made by crushing baked potatoes with cubed mortadella and and a few other secret ingredients from deep in the Umbria tradition ( courtesy of Mr Vissani a Star Chef with feet firmly planted in the region of his birth) , and served in individual earthenware after being under the oven grill for enough time to develop a nice golden top. Some fresh bitter radicchio leaves in vinaigrette provide just the right counterpoint. A taste of Gnocchi made with organic floury potatoes from Montese and wild chicory in a fragrant homemade tomato sauce will be followed by a Mortadella and ground veal burger to provide some intriguing fusion between old and new worlds. And to end on a sweet but pleasantly tangy note a lime mousse guaranteed to melt away on your tongue.