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Mortadella may look like bologna (and it is traditionally from Bologna, Italy), but it’s got so much more going on than its lunchbox cousin. Particularly Rovagnati, is luscious, and savory, with the signature rich circles of fat and a hint of herbaceous coriander. So, give mortadella the adult treatment it deserves. It’s a total crowd-pleaser on a board with funky Fontina Val d’Aosta or draped over homemade pizza atop melty Caciocavallo and sliced Peppadews.