Mortadella is the original cooked sausage from the city of Bologna in northern Italy. Unlike American baloney, Mortadella from Bologna has ancestors and a pedigree. The first recipes are from the 1560s, shortly after the first printed cookbook, which appeared in Florence - Firenze - at the end of the 15th century. Now, Mortadella is an IGP product - Indicazione Geografica Protetta or "Indication of Protected Origin." This is a European Union designation that certifies authenticity. Real Mortadella is soft, pink with white flecks and green specks. The white flecks are tiny pieces of fat, little flavor bursts. The green specks are pistachios that provide a contrast of crunch and color; they too have their own DOP - Denominazione d'Origine Protetta or "Denomination of Protected Origin" designation.