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Porchetta (:porˈketta) is a savoury, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministero delle Politiche Agricole, Alimentari e Forestali as a ''prodotto agroalimentare tradizionale'' (“traditional agricultural-alimentary product”, one of a list of traditional Italian foods held to have cultural relevance). ==In Italy== Although popular in the whole country, porchetta originated in central Italy, with Ariccia (in the Province of Rome) being the town most closely associated with it. Elsewhere, it is considered a celebratory dish. Across Italy, porchetta is usually sold by pitchmen with their typically white-painted vans, especially during public displays or holidays, and it can be served in a panino. It's a common street food in Rome and Lazio served as a filling for pizza bianca. It is also eaten as a meat dish in many households or as part of a picnic. Porchetta is one of two iconic culinary products of the Lazio region, the other being the sheep cheese pecorino romano. Porchetta from Umbria is stuffed with the pig's chopped entrails mixed with lard, garlic, salt and plenty of pepper and wild fennel. Porchetta ''trevigiana'' (from Treviso) was developed in 1919. In it, pig is slaughtered when one year old, then its meat is stuffed with salt, pepper, wild fennel, garlic and white wine. It is then roasted inside an oven for seven hours at .〔(Porchetta Trevigiana )〕 The porchetta is today a popular dish in Venetian cuisine. The dish is also a staple of Sardinian cuisine. There it is known as "porceddu" and is roasted over juniper and myrtle wood fires. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Porchetta」の詳細全文を読む スポンサード リンク
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