From Mortadella to Baloney: The Journey of an Italian Classic

Did you know that in the U.S., mortadella is often called “baloney”?
This curious nickname has its roots in the massive wave of Italian immigration to America in the late 19th and early 20th centuries. Many Italian dishes and words were adapted for American ears and tastes, giving rise to new pronunciations and interpretations.


Mortadella, a delicacy from Bologna, was first introduced to the U.S. by Italian immigrants. But due to its rich and complex flavor, it was simplified for American markets.
Over time, the name “Bologna” (the city of origin) was Americanized into “baloney,” and the product itself became a more processed version of the original.

While “baloney” and mortadella are very different today, they share a common story of cultural adaptation and evolution. The next time you see mortadella on a charcuterie board, remember its journey from the markets of Bologna to becoming a global symbol of Italian culinary excellence.