Prato gives its name to a special and tasty mortadella, product with IGP mark from February 2016 and Slow Food protection since 2000. The origin of this particular salami obtained with special cuts of pork, salt, garlic with the addition of Alkermes liquor is quite ancient. Considering the special mix of used spices (cinnamon, coriander, nutmeg, cloves) and the processing techniques it is considered as a clear medieval-type product.
Of this popular specialty there are traces in some documents dating back to 1733 when, on the occasion of the beatification of Sister Caterina de' Ricci, the nuns of the Dominican monasteries of Prato prepared for the guests a lunch where this mortadella figured as a local specialty. But the reputation of the IGP Mortadella di Prato, produced following the regulation throughout the city of Prato and in a small town nearby, has grown and strengthened over time. Thanks to the intrinsic quality of the product and the remarkable export ability of the local “salsicciari” (pork butchers), documented from the 19th century during the international exhibitions in London and Paris, the popularity of this sausage continues to grow, even appreciated by some great chefs as well as supported by numerous specialized publications. The Mortadella di Prato can be enjoyed as it is or together with the equally famous Bozza (a typical kind of bread) and, for the most refined as simple palates, in combination with the Carmignano figs, preferably of the Dottato variety.