Mortadella is not the same as bologna.
Bologna is a massed produced American imitation of Mortadella.
Mortadella is the Italian original of bologna.
The key differences in mortadella and bologna are in the texture, ingredients and quality.
Bologna is a highly processed, uniform meat paste that has a bland flavor and can also be made of various different meats like chicken and beef and also bologna lacks the distinct ingredients of mortadella.
Mortadella has a distinct texture from visible chunks of fat as well as sometimes pistachios or peppercorns and is made using only pork.
Mortadella is also a more artisanal product.
Bologna has a homogeneous, uniform texture without any visible chunks of fats or other ingredients and is a more processed meat product that can be made from a mixture of different meats including chicken, beef and pork.
Bologna also has a simpler and more uniform flavor that is is often described as being salty with less complex spices when compared to mortadella.
And bologna is mass produced and significantly less refined and artisan than mortadella.
Mortadella is made out of high quality and finely ground pork shoulder that is enriched with spices and distinct pieces of fat and other ingredients.