For the holidays, here is a stunning and traditional Italian food recipe…
Porchetta is made using the whole pig—deboned, stuffed and rolled, and Ariccia is the village that makes the very best one that serves enough for a large party. If you ever visited Italy, chances are that you have also walked though an Italian street food market, then you probably have seen little booths selling porchetta and porchetta panini.
Nonna makes a small version of the porchetta during the Thanksgiving holiday, which in Italy is called “Festa del Ringraziamento” just like in America means Thanksgiving, but the tradition refers to the gifts that Mother Earth gives to us.
This year, I wanted to do something different for Thanksgiving, so I decided to save a turkey and make this recipe for pork lovers. The secret and distinct flavor is fennel pollen, that is imported from Italy, you can find at a gourmet food store or online, it is a bit expensive, but worth it! Just like the American Thanksgiving, there will be leftovers, and this recipe makes a delicious porchetta sandwich.
You can eat the porchetta with an outstanding Italian panino made with ciabatta bread or simply enjoy it alone by eating it slice by slice.