Olive breadsticks wrapped in mortadella and robiola

Name: Olive breadsticks wrapped in mortadella and robiola
Prep time: 15 min
Total time: 15 min
Yield: 12
Ingredients: Mortadella 4 slices; Robiola cheese 3.5 oz; Whole milk 1 spoonful; Pistachios chopped 1 tsp; Olive breadsticks 12

it fr es br de

Calories per serving

Energy Kcal 99
Carbohydrates g 7.4
of which sugars g 0.6
Protein g 4.1
Fats g 5.9
of which saturated fat g 2.46
Fiber g 0.4
Cholesterol mg 13
Sodium mg 190

Difficulty: Very easy
Prep time: 15 min
Makes: 12 pieces
Cost: Low

PRESENTATION

If you’re on the hunt for a snack that just oozes Italian flair, sfilati alle olive avvolti in mortadella e robiola from beautiful Emilia-Romagna is it. Really, you can’t go wrong. Picture this: olive breadsticks (grissini alle olive) wrapped in mortadella with a smear of creamy robiola. Honestly, it’s genius. The briny olives inside the breadsticks give it just the right kick, while mortadella adds that classic, slightly sweet and moist taste you only get from really good Italian meats. And look, robiola cheese—super tender—sorta melts onto the warm breadstick, making each bite feel fancy and comforting.

This is totally the kind of snack you’d see during aperitivo in Bologna or basically anytime you want something tasty and a bit unique. Some folks experiment with different olives—green or black—and maybe toss in some herbs for that extra pop. But really, the mortadella-wrapped appetizers steal the show with that crispy breadstick bite. You get these amazing layers: the golden crunch of the breadstick, the silkiness of robiola, and that burst from the mortadella.

No need to fuss. These are quick party snacks that come together in minutes. Perfect for Italian-style aperitifs, picnics, or just a lazy afternoon snack. Plus, and here's the thing, the colors look awesome on a platter—pale pink mortadella, creamy robiola, with olive bits peeking out. That’s why they’re favorites when it comes to robiola cheese recipes or Italian appetizers. People grab them quick. So, so quick. Smart to make extra.

Sfilati alle olive avvolti in mortadella e robiola always gets folks talking and grabbing seconds. I gotta say, who can blame them? They’re just too good to pass up. For real.

INGREDIENTS
Ingredients for 12 breadsticks: Mortadella 4 slices; Robiola cheese 3.5 oz (100 g); Whole milk 1 spoonful; Pistachios 1 tsp (5 g) - chopped; Olive breadsticks 12

Preparation

How to prepare Olive breadsticks wrapped in mortadella and robiola

To prepare the olive breadsticks wrapped in mortadella and robiola, start by making the cream: place the robiola in a bowl, add a tablespoon of milk and mix until a thick consistency is obtained 1. Chop the shelled pistachios in a mixer 2 and incorporate them into the robiola cream 3.

At this point, lay out the slices of mortadella and cut 3 strips from each slice 4. You can now assemble the snacks: take the olive breadsticks, spread them with the robiola cream (leaving a couple of inches free at one end to hold them) 5 and wrap them with a strip of mortadella 6: the olive breadsticks wrapped in mortadella and robiola are ready to be enjoyed.

Storage

We recommend consuming the olive breadsticks wrapped in mortadella and robiola as soon as they're ready.

If you like, you can store the robiola cream in the refrigerator, in an airtight container, for a maximum of 2-3 days.