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cooked in the porchetta style

Generally chicken or rabbit (pollo porchettato or coniglio porchettato or in porchetta) deboned and stuffed with pancetta or bacon, garlic and herbs (fennel is especially popular) and then roasted like a porchetta.

By the coasts you may even also see calamari or other stuff-able seafood in porchetta.


Text © Dana Facaros & Michael Pauls

Image by Kimberly Vardeman