“The Bolognese is full of fire, passion, generosity, and sometimes imprudence.”
— Stendhal; quoted in H. N. Maugham, The Book of Italian Travel (1903), p. 69
“Towards evening I got out of this ancient, venerable, and learned city, and extricated myself from its crowds, who, protected from the sun and weather by the arched bowers which are to be seen in almost every street, walk about, gape about, or buy, and sell, and transact whatever business they may have.”
— Goethe, Letter from Bologna (18 October 1786); Goethe's Travels in Italy (1892), p. 92

Quotes via Wikiquote (CC BY-SA), each with its original source.

Overview

Bologna sausage, informally baloney, is a sausage derived from the Italian mortadella, a similar-looking, finely ground pork sausage, named after the city of Bologna. Typical seasonings for bologna include black pepper, nutmeg, allspice, celery seed and coriander, and, like mortadella, myrtle berries give it its distinctive flavor. Other common names include parizer (Parisian sausage) in Hungary, Romania, and the countries of the former Yugoslavia; polony in Zimbabwe, Zambia, South Africa and Western Australia; devon in most states of Australia; and fritz in South Australia. In North America, a simple and popular use is in the bologna sandwich. In the Southern United States, a bologna cake exists which is bologna slices layered with seasoned cream cheese to make the appearance of a cake. Variations Aside from pork, "bologna" can be made out of chicken, turkey, beef, venison, a combination of meats, or soy protein.

From Wikipedia (CC BY-SA 4.0).