Okay, I read about it, waited years for it---and now I've eaten it. Twice. From two different specialty shops. Am I crazy--or was anyone else expecting a totally upgraded taste sensation when they changed over from the "old" mortadella to the "new" mortadella? Unless Balducci's and Zabar's are just PRETENDING to have the new stuff--it really is not the nirvana I was hoping for.
Yes, it's more flavorful--but not THAT much more. Is anyone else disappointed?
This question is coming from a foodie, who always searches out the gamiest, ugliest, rawest, "unshrink-wrapped" salamis from Italy--the kind that rarely appears on the shop shelves. (The kind you wrap in a baggie to keep the grease off your hands.)
So--maybe I was just expecting too much from a mortadella--"new"--or "old."
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