Google was unhelpful in this query. I know you can buy Italian Mortadella easily in Bologna but is there anywhere in the city that would sell American Bologna?
When we were there we went into a market that had ever type of processed meat imaginable.
Maybe not “Hebrew National,” but I’m sure you could get something close.
n/m, OP already addressed it
ok, I asked my co-worker who is from Genova. According to him, you won’t find it in Bologna, since American bologna is essentially mortadella w/o the added pieces of fat.
Can you buy hamburgers in Hamburg? London broil in London? New York steak in NY?
In a bologna related coincidence, it was an answer on Jeopardy recently and Mr. Trebek pronounced it the same way we pronounce the lunch meat. Is that correct? I guess I assumed it was something more like BaLONE or whatever but I never though it was “baloney”. We all know that AT is impeccable when it comes to pronunciations (:rolleyes: ) so it left me kind of puzzled.
There are several McDonald’s in Hamburg.
In New York it’s often just called strip steak, but the Strip House in NYC has it on the menu as New York Strip.
What about frankfurters in Frankfurt?
Or doughnuts in Berlin?
I think you are mis-remembering. It wasn’t Alex who said it “baloney,” it was the contestant.
Can you get chili in Chile?
Vienna sausages in Vienna?
General Tso’s Chicken in China?
When the first pizzeria opened in Amman, Jordan, in 1974, there was bologna on it, because that was the only readily avaiable cold cut in the marketplace. Things like pepperoni were unknown, as, of course. were any products that contained pork or ham. Bologna is pretty universally available as one of the most popular items in grocery stores that cater to the ex-pat community.
I think it was Trebek. I remember being shocked. It’s Bo-LO-gna (with the “gn” pronounced similarly to the tilde n in Spanish). No?
It has nothing to do with the city and is mostly unknown, but that part of the cow is usually called topside or silverside (US: round steak).
Basically, yes. Italian is not one language so much as a collection of related dialects, and it became “baloney” probably in the same way that Sicilian-Americans made “capocollo” into “gabagool.”
Italian Wikipedia conveniently translates “Bologna sausage” as “Bologna sausage” :dubious:
“Lyoner” seems to be a term used in Europe, if not Italy.
I don’t think “chili” and “Chile” are etymologically related, except that in some areas the latter spelling is used for the pepper.
Don’t know about Vienna sausages, but Wiener schnitzel practically grows on trees there.
Breaded flat piece of veal != breadless long pork/beef sausage
Pretty sure Chefguy knows that.
ETA: And wait, Vienna wieners are “long pork” sausages? :eek:
In Wisconsin, several different types of baloney are found in markets. One would be Ring Baloney, which is very different from the pink blah cold cuts. Greasy and red inside, with a distinctive gristly texture, sold in a long loop-shaped form about two inches thick.
Meat’s meat, and a man’s gotta eat.
I wonder if you can get a Philly Cheese Steak in Philadelphia. 
Ain’t no turkey in Turkey, turkey.