The name of this Italian classic finds its roots in the Latin farcimen murtatum or myrtatum, indicating a forcemeat seasoned with myrtle. Mortadella has its origins in the Emilian city of Bologna (from which the American baloney was derived), although today it is also produced in the nearby cities of Modena and Reggio, and in the regions of Lombardy, Veneto, and Piedmont. Authentic Italian mortadella has recently become available on the American market after decades of ban from import.