Sunday, July 10, 2011

Porchetta.. The Queen of StreetFood


Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild.Across Italy porchetta is usually sold by pitchmen with their typically white-painted vans, especially during public displays or holidays, and it can be served in a panino. It is also eaten as a meat dish in many households or as part of a picnic. (WP)


Mariceli said...

I always wondered how it was made. I would love to try it. Aurelio, when are you writing a book?


Aurelio Barattini said...

Thank you Mariceli, i hope write my first book soon. Aurelio

Casalbordino said...

Porchetta made at home