Porchetta, the process

Scroll this

Having been to Italy recently, I can tell you with a reasonable level of confidence that food tastes different based on the culture creating it. Sure it’s the ingredient, sure it’s in the water, but there’s something to the method, the time and the passion for living up to a tradition that really comes across in the food.

I’m not saying that Italy’s food is better in every way, but for the classics that they pride them selves on, like Porchetta, it really is an experience worth making the trip for.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: