How to make Porchetta

Why cooks start here

Porchetta is cooked the way Lazio and Umbria cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Porchetta, a beloved staple from the regions of Lazio and Umbria, graces Italian tables with its aromatic allure. This dish is a celebration of simplicity and robust flavors, perfect for leisurely Sunday lunches shared with family and friends. The preparation is straightforward yet deeply rooted in tradition, capturing the essence of Italian home cooking — where ingredients are generous and techniques are passed down without fuss. The result is a succulent roll of pork belly, infused with the earthy fragrance of fennel and rosemary. Each slice reveals a tender, juicy interior with a perfectly crisped skin, thanks to the liberal use of extra virgin olive oil. Generously seasoned with coarse sea salt, porchetta delights with its savory depth and aromatic notes, offering a taste that's both rustic and refined.