Bonus round #3: mortadella. Just slightly spicy and kind of fatty but all in all kinda meh, I would rather choose even Slovenian boar and elk pepper salami from a grazing platter than this disappointment. Included in the bonus round because mortadella, like proscuitto and gabagool, has long been cured by coastal Slovenes bordering Italy, but only reached the interior about the same time as pizza and pasta, cca. the 1970's.