Tuscany, Italy
Arista
In Tuscany, Arista is Tuscan pork loin roasted with garlic, rosemary, oil, and wine.
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Apulia, Italy
Bombette
In Puglia, Bombette is Puglian pork rolls filled with cheese and herbs, grilled brown.
Tuscany, Italy
Braciole ubriache (Pork Cutlets in Wine)
In Tuscany, Braciole ubriache are pork cutlets cooked in red wine with garlic and herbs.
Abruzzo, Italy
Cif e ciaf
In Abruzzo, Cif e ciaf is pork pieces fried with garlic, rosemary, and chilli.
Italy
Porchetta
Central Italian boneless pork roast stuffed with garlic, rosemary, fennel, and wild herbs, slow-roasted until the skin crackles. Sliced into sandwichs.
Parma, Italy
Spalla Cotta di San Secondo
Spalla cotta
A cooked pork shoulder specialty from Parma's food territory, served warm in thick, fragrant slices.