Roman Cuisine – Porchetta

Posted 08.03.19 by Leigh

Roman Cuisine – Porchetta

Venue: Various restaurants throughout Rome, Italy.

Porchetta is a pork roast dish that is not only popular throughout Italy, but more and more frequently available all over the world. Pronounced porˈketta in Italian, the dish originated in central Italy, with the town of Ariccia (in the Province of Rome) being the town most closely associated with it. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a ‘prodotto agroalimentare tradizionale’ (traditional agricultural-food product). This savoury, fatty, and moist boneless pork roast is deboned, arranged carefully stuffed with liver, wild fennel, all fat and skin still on spitted, and/or roasted, traditionally over wood for 8 or more hours. It is usually heavily salted and often stuffed with a selection of herbs and spices, such as garlic, rosemary, fennel, or wild herbs. In Rome and the region of Lazio, Porchetta is not only eaten as a main meat dish at home or in a restaurant, but it is also a common street food often served as a filling for pizza bianca or panino.

Click on the following link for a traditional porchetta recipe: Roman cuisine porchetta recipe

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