Articles Food & Style — 14 January 2013

Pork to Port

Chef Michael Prete

If I was to have one last meal in life, something that exemplifies flavor, taste, texture, salt, sweet, crispy, tender, juicy, and has it all, it would have to be Porchetta. This dish is a prime example of how I base my culinary style. Simple, plain and tasting food as it is naturally. Undressed, unsauced, no fancy suit and top hat. Ok, maybe some salt and pepper, but that’s it!

In central Italy, Porchetta is the quintessential street vendor food, roasted over an open flame and equally each region will claim their stake on it’s creation. The world may never know. Sagre della Porchetta in Umbria, Lazio, Abruzzo and north into Tuscany.

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