At the Al Bottegon, I am overwhelmed by the multitude of different cicchetti on display. The mortadella rolls according to Al Bottegon’s recipe are also available from time to time at our home in northern Germany.

For example, on Christmas Eve, before handing out the Christmas presents, we have traditionally had Cicchetti for more than thirty years. Before I got to know Venice, however, we called our festive appetizers “canapés” or “cuties” – Cicchetti sounds completely different!

The large slices of Italian mortadella should be cut to a thickness of 1.5 mm so that they can be rolled up easily. This results in three rolls per slice of mortadella, put the sections aside for breakfast.