Tag: porchetta

Porchetta di Ariccia: among the 5 unmissable dishes in the world according to the New York Times – Italian Cuisine


It has very ancient origins and is a typical product of Central Italy. It is made with the meat of female pigs that is massaged with salt, pepper, rosemary and garlic and then stitched. It can be enjoyed alone or accompanied with bread, bread sticks, pizzas


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Many contend for the authorship of porchetta, one of the most popular street foods, which the New York Times has even included among the five typical dishes not to be missed in the world. Beyond the controversies, the village of Ariccia sui Castelli Romani can boast a millenary tradition, apparently dating back to Latins, for the production of this roast of pig spread throughout the center of Italy (Tuscany, Lazio, Umbria and Marche above all, but also Romagna and Abruzzo).

To be enjoyed in fraschette
And it is in the Ariccino territory preparing the Porchetta Igp, to be enjoyed all year round in the typical "fraschette"(ancient taverns) of the Castles, and in September in the historic Sagra, with costumed procession and throwing of stuffed sandwiches from a wagon in front of the Town Hall. To Ariccia many historical porchettari follow the ancient art of craftsmanship. THE pigs, only of female sex because they are leaner and tastier, they are boned and cleaned; then, again by hand, salted, massaged and spiced with a mixture of black pepper, rosemary and garlic. We then move on to tying and sewing around a steel pole and cooking in the oven, until the rind becomes crisp: the wood-fired ovens of the past have been supplanted by those in steel, electric or gas. Finally the cooling down, because the roast loses its moisture and keeps better. There pork, whole or in the smallest logs (7-13 kg), it must have a nice crunchy brown crust, softer in the girth.

The rind? Yes please
The meat, between white and pink, is fragrant and tender, with a taste savory and spicy, with a delightful texture contrast to the well roasted rind. Cut with a knife, the porchetta is tasted in all its fragrance al natural, cold or hot, together with homemade bread from Genzano, with a soft and light crumb, or from Lariano, of semi-integral soft wheat and cooked in a wood oven. Or in a sandwich enriched to taste with salad, grilled peppers or aubergines, cheese (provola, pecorino). It can also be used as an ingredient in cooking, to flavor pasta, pizza and savory pies. OR eat hot as a main course.

January 2022
Marina Cella

Posted on 21/01/2022


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Savory pie with potatoes and porchetta – Italian Cuisine

»Savory pie with potatoes and porchetta

First of all, prepare the shortcrust pastry: put flour and cold butter in chunks in a bowl and start mixing, then add salt and water and work until you get a homogeneous dough.
Cover with plastic wrap and let it rest in the fridge for at least 30 minutes.

Meanwhile, peel and wash the potatoes, cut them into rather thin slices (about 2 mm) and soak them in a bowl with cold water.
Before using them, drain them well and season them with salt, pepper, oil and rosemary.

Take the dough back and roll it out into a thin sheet, helping with a little flour if necessary, then move it into the mold (greased or lined with parchment paper).

Prick the bottom with a fork, then stuff with a first layer of potatoes, porchetta, smoked cheese and a last layer of potatoes.

Close the edges over the filling, sprinkle with a little Parmesan cheese, brush the edges with a little oil (or milk, or beaten egg), then cook for about 30 minutes in a preheated static oven at 180 ° C.

The salted potato and porchetta pie is ready, let it cool down just a little and then serve.

Chicken in porchetta, the Umbrian recipe – Italian Cuisine

Chicken in porchetta, the Umbrian recipe

How to twist the usual chicken? For example with a tasty pork filling, like in this recipe

The Chicken in Italian spit-roasted pork it is one of those dishes that, just to name it, makes your mouth water. It is an alternative way to cook chicken and bring to the table a dish full of flavor.

The Chicken in Italian spit-roasted pork is a second typical of the Umbrian culinary tradition, usually made of few but tasty ingredients. In this case we have chosen to combine with chicken, White meat light and delicate, the pork.

How to make chicken in porchetta, the traditional recipe


To prepare this rich second dish you will need: 1 whole boneless chicken of about 1.2 kg, chicken livers, 40 g of lard, 40 g of fresh bacon, 4-5 slices of raw ham, black pepper, garlic, wild fennel, salt.


The preparation of chicken in porchetta starts with the filling of the chicken. The livers are then minced with the garlic, the fresh fennel, the lard, the fresh pancetta and mix everything in a bowl. Then add a pinch of fine salt and a rich ground of black pepper.

At this point we move on to the filling of the chicken, previously boned. The inside of the chicken is stuffed with the filling and tufts of fresh fennel are added, then covered with the slices of raw ham and bacon.

If necessary, the advice is to tie the chicken with very tight kitchen string, to prevent the slices of ham and bacon from untying from the chicken. A drizzle of olive oil and then in the oven at 180 degrees for about 40 minutes. The last 5 minutes of cooking the oven must be raised to 200 °, to brown the meat well.

When cooked, remove the string and let the dish cool for a few minutes before bringing it to the table.

Find out in the tutorial other tips for enjoying chicken roasted pork

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