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By
Paolo Tocchio Maria PasqualeAbstract
Porchetta is rolled, spiced pork with crackling that, put simply, just makes you happy.
When my mum came to Rome for the first time after I moved here, she couldn’t believe her eyes when she spotted me eating porchetta. She’d been making it all my life, particularly for special occasions, and I’d always pass it up. I now lament all the pork I missed, because porchetta is truly sublime.
It is made throughout central Italy and varies slightly depending on the region. For instance, Lazio and Abruzzo share a border, but one includes garlic while the other doesn’t.