Porchetta has no need for presentation ,being widespread throughout Italy, mostly in Central Italy. Palermo, not happy with just its countless traditional recipes, has also adopted this food, perfect for street consumption. Porchetta is taken from the whole pork, boned and slowly cooked in the oven seasoned with aromatic herbs, salt and pepper.
What makes the bread bun and porchetta special in Palermo is most of all the quality of the bread (quite always a “semprefresco” with the traditional oblong shape or another bun with sesame), traditional pride of Sicilian cuisine: it is easy to hear in Palermo: “Away from here nobody knows how to make bread”, and maybe they are not entirely wrong.
(Foto ©Vincenzo Puglisi per Crocche.it)