Ariccia, a city of Lazio in the Rome province bordering the province of Latina, continues to prepare the roast according to the ancient Etruscan recipe. Prepare the pork is an art that has been passed from generation to generation: the stage of ligation is a significant cultural element in the packaging of pork Ariccia (The Porchetta).
It ‘a purely manual process, performed with a needle and thread, made in order to give the shape characteristic of the suckling pig and above all must be calibrated to ensure a perfect cooking of meat and maintaining the compactness of pork during and after the firing.
The pork can be eaten hot, but cold is more classic, has a taste of pork seasoned with rosemary, garlic and black pepper and cut the slices are compact and homogeneous, with the fat part well separated from the lean and the outer crust crispy, golden color and savory taste.
The pork is the traditional food of Lazio traveling to festivals and fairs, served with homemade bread and a red wine from this area, such as a Castelli Romani Rosso.
Suggested accommodation for this area : http://www.romahappydays.com/ariccia-flat/