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Jan K. Overweel

Mortadella Mousse


What is not to love about deli meat in spreadable form? Take care when preparing in advance though, it gets a little stiff when chilled so make sure you let it come to room temperature before serving.



  1. Ask the deli to cut you a thick slab of Mortadella, dice into cubes.
  2. In a food processor, add the mortadella, mascarpone, grated cheese, and the nutmeg. Blend until smooth, streaming in a little cream to loosen it up. Season to taste.
  3. Serve immediately or chill. Can be stored for up to 3 days.
by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.