Pork-based Italian Dishes
How to Roast a Whole Piglet - Maialino Arrosto
The best known Italian roast pig is porchetta: A boned whole pig very well seasoned and spit roasted for hours. Alas, unless you're feeding a huge gathering, and have quite a bit of experience managing a fire pit, roasting it is not practical. A piglet is, on the other hand, if you're feeding a large group -- say 20-30 people. This is the single page recipe.
The best known Italian roast pig is porchetta: A boned whole pig very well seasoned and spit roasted for hours. Alas, unless you're feeding a huge gathering, and have quite a bit of experience managing a fire pit, roasting it is not practical. A piglet is, on the other hand, if you're feeding a large group -- say 20-30 people. This is the single page recipe.
How to Roast a Whole Piglet
The best known Italian roast pig is porchetta: A boned whole pig well seasoned and spit roasted for hours. Classic festival food, and a standby at markets and fairs. Alas, unless you're feeding an army, it is not practical. A piglet is, however, if you're feeding say 20-30 people. This is the illustrated step by step recipe.
The best known Italian roast pig is porchetta: A boned whole pig well seasoned and spit roasted for hours. Classic festival food, and a standby at markets and fairs. Alas, unless you're feeding an army, it is not practical. A piglet is, however, if you're feeding say 20-30 people. This is the illustrated step by step recipe.
Arista - Roast Pork Loin with Herbs
Pellegrino Artusi included many interesting recipes in La Scienza in Cucina, one of the first cookbooks in Italian (he published it in 1891), which is still selling briskly today. If you're historically inclined, his recipe for roast pork loin with herbs is one of the most interesting. It's also quite tasty, and a staple in Tuscany. As is often the case, Artusi doesn't say much about temperatures or cooking times: In his day people either used a wood-fired stove, or cooked on the hearth.
Pellegrino Artusi included many interesting recipes in La Scienza in Cucina, one of the first cookbooks in Italian (he published it in 1891), which is still selling briskly today. If you're historically inclined, his recipe for roast pork loin with herbs is one of the most interesting. It's also quite tasty, and a staple in Tuscany. As is often the case, Artusi doesn't say much about temperatures or cooking times: In his day people either used a wood-fired stove, or cooked on the hearth.
Stuffed Pork Loin - Filetto di Maiale Farcito
Pork loin stuffed with olives and dried tomatoes: It will be very good either grilled or roasted.
Pork loin stuffed with olives and dried tomatoes: It will be very good either grilled or roasted.
Bell Pepper and Pork Spiedini
Spiedini are skewers, and also what one slips onto the skewer: They're easy to make, easy to taylor to the tastes of one's guests, and easy to cook too; I find they taste best done over the coals, but one could also use a stovetop grill if need be, or broil them.
Spiedini are skewers, and also what one slips onto the skewer: They're easy to make, easy to taylor to the tastes of one's guests, and easy to cook too; I find they taste best done over the coals, but one could also use a stovetop grill if need be, or broil them.
Pork Stewed in Milk, or Mas-cio al Late
Pork Stewed in Milk, or Mas-cio al Late: This is one of the most popular second course entrees in the restaurants of the Vicentino, and as a result there are many variations. Some use white wine rather than white wine vinegar, others omit the garlic, and others use pork loin rather than pork rump. In short, many tasty variations!
Pork Stewed in Milk, or Mas-cio al Late: This is one of the most popular second course entrees in the restaurants of the Vicentino, and as a result there are many variations. Some use white wine rather than white wine vinegar, others omit the garlic, and others use pork loin rather than pork rump. In short, many tasty variations!
Stuffed Pork Chops, or Brasole Col Pien
Stuffed Pork Chops, or Brasole Col Pien: When the word braciola is used to describe a rolled up cutlet or chop, the recipe is usually south Italian. Not in this case, however; the recipe is from the Vicentino, and Amadeo Sandri says that the use of a little grappa gives the mushroomy filling "that distinctive touch".
Stuffed Pork Chops, or Brasole Col Pien: When the word braciola is used to describe a rolled up cutlet or chop, the recipe is usually south Italian. Not in this case, however; the recipe is from the Vicentino, and Amadeo Sandri says that the use of a little grappa gives the mushroomy filling "that distinctive touch".
Pork Loins with Pistachio Nuts -- Filetti Di Maiale ai Pistacchi
Pork loin is both economical and tender, though it does require some care because if it is overcooked it toughens up. Therefore, cook it only until it is white throughout.
Pork loin is both economical and tender, though it does require some care because if it is overcooked it toughens up. Therefore, cook it only until it is white throughout.
Cotechino Fasciato
Cotechino Fasciato: A cotechino is a rich pork sausage from Modena. Fasciato means wrapped, and here it is wrapped in a thin slice of meat. It's a dish from yore that Elisabetta's grandfather used to wax nostalgic over, and though it is rich by modern standards, it's also the sort of thing one can enjoy once in the course of a winter, or more often if one exercises.
Cotechino Fasciato: A cotechino is a rich pork sausage from Modena. Fasciato means wrapped, and here it is wrapped in a thin slice of meat. It's a dish from yore that Elisabetta's grandfather used to wax nostalgic over, and though it is rich by modern standards, it's also the sort of thing one can enjoy once in the course of a winter, or more often if one exercises.
Pork Loin en Croute -- Filetto di Maiale in Crosta
Pork Loin en Croute, or Filetto di Maiale in Crosta: This is very tasty and has the added benefit of presenting beautifully too.
Pork Loin en Croute, or Filetto di Maiale in Crosta: This is very tasty and has the added benefit of presenting beautifully too.
Pork Rolls with Truffle Sauce -- Involtini di Lonza al Tartufo
Pork Rolls with Truffle Sauce, or Involtini di Lonza al Tartufo: Pork loin is both flavorful and versatile, and it can be quite festive. Here you'll want it cut into thin slices, and will want to wrap them around something that will add a happy touch. Decorated chopsticks, for example.
Pork Rolls with Truffle Sauce, or Involtini di Lonza al Tartufo: Pork loin is both flavorful and versatile, and it can be quite festive. Here you'll want it cut into thin slices, and will want to wrap them around something that will add a happy touch. Decorated chopsticks, for example.
Pork Stew -- Spezzatino di Maiale
Pork Stew, or Spezzatino di Maiale: This is a classic Italian recipe, in that it doesn't say how much pork to use, since the author assumes you will know. For four people figure about a pound and a half (600 g) of boned lean pork, cubed.
Pork Stew, or Spezzatino di Maiale: This is a classic Italian recipe, in that it doesn't say how much pork to use, since the author assumes you will know. For four people figure about a pound and a half (600 g) of boned lean pork, cubed.
Sausage and Potatoes -- Salsicce e Patate
Sausage and Potatoes, or Salsicce e Patate: Sausage and potatoes would strike one as obvious, and the combination is, especially in mountainous areas where potatoes grow well and contribute heavily to the diet. Indeed, in the past this was often the only item on the menu in the Val D'Aosta's mountain inns. You'll need four mild Italian link sausages that aren't too fatty. With a salad, it will do an excellent job of keeping the chill of winter at bay. To serve 4 you'll need:
Sausage and Potatoes, or Salsicce e Patate: Sausage and potatoes would strike one as obvious, and the combination is, especially in mountainous areas where potatoes grow well and contribute heavily to the diet. Indeed, in the past this was often the only item on the menu in the Val D'Aosta's mountain inns. You'll need four mild Italian link sausages that aren't too fatty. With a salad, it will do an excellent job of keeping the chill of winter at bay. To serve 4 you'll need:
Sardinian Grilled Sausage -- Salsicce allo Spiedo
Grilled Sausage, or Salsicce allo Spiedo: Grilling a sausage is something almost anyone who has done a barbecue will feel comfortable with. This Sardinian variation on the theme may harden the arteries, but is certainly worth enjoying every now and then. You'll need cured lard, as opposed to rendered lard. In its absence use pancetta, and serve it all with abundant toasted bread that will soak up the drippings and be a delight in and of itself.
Grilled Sausage, or Salsicce allo Spiedo: Grilling a sausage is something almost anyone who has done a barbecue will feel comfortable with. This Sardinian variation on the theme may harden the arteries, but is certainly worth enjoying every now and then. You'll need cured lard, as opposed to rendered lard. In its absence use pancetta, and serve it all with abundant toasted bread that will soak up the drippings and be a delight in and of itself.
Pork Spare Ribs -- Rosticciana
Pork Spare Ribs, or Rosticciana: It's hard to imagine a Tuscan arrosto misto (mixed roast meats, done over the coals) without these. The fire should be hot enough to cook them, but not so hot they burn at the outset. And they do require patience, but it's well worth it.
Pork Spare Ribs, or Rosticciana: It's hard to imagine a Tuscan arrosto misto (mixed roast meats, done over the coals) without these. The fire should be hot enough to cook them, but not so hot they burn at the outset. And they do require patience, but it's well worth it.
Roast Suckling Pig -- Maialino allo Spiedo
Roast Suckling Pig, or Maialino allo Spiedo: Every region of Italy has a recipe for suckling pig. This particular variation is done over the coals; it's Tuscan, and is perfect for a festive occasion. The recipe is hazy on the cooking time, because it will depend upon the fire, the fireplace, and the pig.
Roast Suckling Pig, or Maialino allo Spiedo: Every region of Italy has a recipe for suckling pig. This particular variation is done over the coals; it's Tuscan, and is perfect for a festive occasion. The recipe is hazy on the cooking time, because it will depend upon the fire, the fireplace, and the pig.
Grilled Pork Chops Lazio Style -- Costarelle di Maiale alla Laziale
Grilled Pork Chops Lazio Style, or Costarelle di Maiale alla Laziale: Costarelle can be either ribs or chops, depending upon where you happen to be. In Lazio they're boned chops, at least in this case.
Grilled Pork Chops Lazio Style, or Costarelle di Maiale alla Laziale: Costarelle can be either ribs or chops, depending upon where you happen to be. In Lazio they're boned chops, at least in this case.
Calabrian-style Pork Chops -- Braciole di Maiale alla Calabrese
Calabrian-style Pork Chops, or Braciole di Maiale alla Calabrese: Italians often use fennel seeds to season pork chops. In Calabria they also add hot pepper to give them added kick.
Calabrian-style Pork Chops, or Braciole di Maiale alla Calabrese: Italians often use fennel seeds to season pork chops. In Calabria they also add hot pepper to give them added kick.
Drunken Pork Chops -- Braciole di Maiale Ubriache
Drunken Pork Chops, or Braciole di Maiale Ubriache: This simple, very tender way to prepare pork chops with wine is from Emilia Romagna, and will be perfect when it's brisk out and cooking something will help warm the house.
Drunken Pork Chops, or Braciole di Maiale Ubriache: This simple, very tender way to prepare pork chops with wine is from Emilia Romagna, and will be perfect when it's brisk out and cooking something will help warm the house.
Bolognan-Style Pork Chops -- Braciole di Maiale alla Bolognese
Bolognan-Style Pork Chops, Braciole di Maiale alla Bolognese: These, with prosciutto and cheese, are somewhat more involved than some other pork chops, but will be a delightful surprise at the table, and are well suited to company.
Bolognan-Style Pork Chops, Braciole di Maiale alla Bolognese: These, with prosciutto and cheese, are somewhat more involved than some other pork chops, but will be a delightful surprise at the table, and are well suited to company.
Braciole in Wine Sauce -- Braciole al Vino
Braciole in Wine Sauce, or Braciole al Vino: A simple, quick Sicilian recipe for pork chops cooked in wine.
Braciole in Wine Sauce, or Braciole al Vino: A simple, quick Sicilian recipe for pork chops cooked in wine.
Grilled Pork Chops -- Braciole di Maiale
Grilled Pork Chops, or Braciole di Maiale: Some recipes are involved. Others, like this from Calabria, are extremely simple.
Grilled Pork Chops, or Braciole di Maiale: Some recipes are involved. Others, like this from Calabria, are extremely simple.
Braciole Calabresi
Braciole Calabresi: This is an old Calabrian recipe that is quite tasty hot off the fire. It's also rather particular, in that it's made entirely with non-water-based ingredients that will keep quite well if protected from the air, say by a layer of oil. In fact, packing cooked meats in an oil that would solidify as it cooled to room temperature was a common form of preservation in pre-refrigerated Italy, and you'll likely find a jar of these tucked away in some pantries in Calabria even today.
Braciole Calabresi: This is an old Calabrian recipe that is quite tasty hot off the fire. It's also rather particular, in that it's made entirely with non-water-based ingredients that will keep quite well if protected from the air, say by a layer of oil. In fact, packing cooked meats in an oil that would solidify as it cooled to room temperature was a common form of preservation in pre-refrigerated Italy, and you'll likely find a jar of these tucked away in some pantries in Calabria even today.
Fried Sausage -- Sasizza Fritta
Fried Sausage, or Sasizza Fritta: Frying up a sausage is one of those activities that one would think automatic -- simply put the links in the pan and light the burner. With a little more care, however, they'll be much more tasty and less likely to split. And they'll be lighter on the digestion too.
Fried Sausage, or Sasizza Fritta: Frying up a sausage is one of those activities that one would think automatic -- simply put the links in the pan and light the burner. With a little more care, however, they'll be much more tasty and less likely to split. And they'll be lighter on the digestion too.
Spare Ribs -- Costicine di Maiale
Spare Ribs, or Costicine di Maiale: There are lots of ways to cook spare ribs. Many end up being rather fatty, and though tasty aren't particularly healthy. I enjoyed this recipe at a dinner I had in the hinterland of Verona, and Ivana was kind enough to share it. There really aren't any quantities involved, so the amounts you use will be up to you.
Spare Ribs, or Costicine di Maiale: There are lots of ways to cook spare ribs. Many end up being rather fatty, and though tasty aren't particularly healthy. I enjoyed this recipe at a dinner I had in the hinterland of Verona, and Ivana was kind enough to share it. There really aren't any quantities involved, so the amounts you use will be up to you.
Pork Shoulder in Orange Sauce -- Cosciotto all'Arancia
Pork Shoulder in Orange Sauce, or Cosciotto all'Arancia: This is an elegant dish that will work nicely on an important occasion, when you want to serve something tasty but rather unusual.
Pork Shoulder in Orange Sauce, or Cosciotto all'Arancia: This is an elegant dish that will work nicely on an important occasion, when you want to serve something tasty but rather unusual.
Pork Loin with Apples -- Filetto di Maiale alle Mele
Pork Loin with Apples, Filetto di Maiale alle Mele: Pork and apples are a universal combination. This recipe calls for a whole loin, and will take about an hour and a half to prepare. To serve 4:
Pork Loin with Apples, Filetto di Maiale alle Mele: Pork and apples are a universal combination. This recipe calls for a whole loin, and will take about an hour and a half to prepare. To serve 4:
Pork Involtini with Apples -- Involtini di Maiale alle Mele
Pork Involtini with Apples, or Involtini di Maiale alle Mele: Apples and pork are a universal combination. This recipe will take about an hour to prepare.
Pork Involtini with Apples, or Involtini di Maiale alle Mele: Apples and pork are a universal combination. This recipe will take about an hour to prepare.
Grilled Pork Chops -- Bistecca di Maiale alla Griglia
In the Tuscan grilled foods pantheon pork chops are second only to the bistecca alla fiorentina. Assuming you plan to serve four people purchase four pork chops weighing about a half pound (200 g) each....
In the Tuscan grilled foods pantheon pork chops are second only to the bistecca alla fiorentina. Assuming you plan to serve four people purchase four pork chops weighing about a half pound (200 g) each....
Roast Pork & Pork-Roasted Duck: Porchetta & Anatra in Porchetta
Roast Pork & Pork-Roasted Duck: Porchetta is a roast pig, an ideal picnic food and also quite good as part of a festive, though not tremendously elegant, meal. Larger pigs, roasted the same way, are sliced to stuff sandwiches in fairs. And also, a roast duck for smaller groups.
Roast Pork & Pork-Roasted Duck: Porchetta is a roast pig, an ideal picnic food and also quite good as part of a festive, though not tremendously elegant, meal. Larger pigs, roasted the same way, are sliced to stuff sandwiches in fairs. And also, a roast duck for smaller groups.
Grilled Pancetta -- Pancetta alla Griglia
Pancetta alla Griglia, or Grilled Pancetta: On an episode of La Vecchia Fattoria, one of RAI TV's cooking & gardening shows, Dario Cecchini, a butcher who express mails steaks all over the world from his shop in Panzano in Chianti (20 miles from Florence), showed how to grill fresh pancetta (pork fat back, available from a well stocked butcher or an oriental market). It looked quite good!
Pancetta alla Griglia, or Grilled Pancetta: On an episode of La Vecchia Fattoria, one of RAI TV's cooking & gardening shows, Dario Cecchini, a butcher who express mails steaks all over the world from his shop in Panzano in Chianti (20 miles from Florence), showed how to grill fresh pancetta (pork fat back, available from a well stocked butcher or an oriental market). It looked quite good!
Pork Loin Cooked in Milk -- Arista al Latte
Arista is the Tuscan name for pork roast, and is also applied to the cut of meat used to make pork roast, the loin with ribs attached. According to Artusi it derives from an ecumenical council held in Florence in 1430 to attempt to settle the differences between the Greek and Roman Churches, during which the Florentines served their guests roast pork loin seasoned with rosemary, salt, and pepper. The Greeks all began to exclaim, "Arista, arista! (good, good!)" and the name stuck.
Arista is the Tuscan name for pork roast, and is also applied to the cut of meat used to make pork roast, the loin with ribs attached. According to Artusi it derives from an ecumenical council held in Florence in 1430 to attempt to settle the differences between the Greek and Roman Churches, during which the Florentines served their guests roast pork loin seasoned with rosemary, salt, and pepper. The Greeks all began to exclaim, "Arista, arista! (good, good!)" and the name stuck.
Pork Stew -- Spezzatino di Maiale
Pork Stew: Quite obvious, very simple, and if it didn't exist we'd have to invent it.
Pork Stew: Quite obvious, very simple, and if it didn't exist we'd have to invent it.
Pork with Porcini Mushrooms -- Maiale ai Funghi Porcini
This recipe calls for porcini, but should also work with other flavorful wild mushrooms. Industrially grown champignons won't do it justice.
This recipe calls for porcini, but should also work with other flavorful wild mushrooms. Industrially grown champignons won't do it justice.
Stuffed Pork Loin -- Lombo di Maiale Ripieno
Though cooked on top of the stove, this is actually a roast of the type known in Tuscany as an arrosto morto. The recipe draws from Pellegrino Artusi, though he puts a couple ounces of bone morrow in the filling, and wraps the roast in 1/4 pound of lace fat. I instead used thinly sliced cured lard. If your butcher has lace fat, you may want to use it instead, or substitute the pancetta I suggest. This roast is also an excellent leftover. To serve 8:
Though cooked on top of the stove, this is actually a roast of the type known in Tuscany as an arrosto morto. The recipe draws from Pellegrino Artusi, though he puts a couple ounces of bone morrow in the filling, and wraps the roast in 1/4 pound of lace fat. I instead used thinly sliced cured lard. If your butcher has lace fat, you may want to use it instead, or substitute the pancetta I suggest. This roast is also an excellent leftover. To serve 8:
Roast Pork Shoulder Butt with Onions and Plums -- Coppa di Maiale Arrosto con Cipolline e Prugne
Cooking with fruit will, of course, impart sweet overtones to a dish, and though this sort of thing is relatively rare in modern Italian cooking, it was quite common in the past. In short, a step back into the past and a tasty change of pace besides. The onions should ideally be borrettane, which are small and sweet. Any small sweet onion will work, however, and if need be you can make do with plain button onions.
Cooking with fruit will, of course, impart sweet overtones to a dish, and though this sort of thing is relatively rare in modern Italian cooking, it was quite common in the past. In short, a step back into the past and a tasty change of pace besides. The onions should ideally be borrettane, which are small and sweet. Any small sweet onion will work, however, and if need be you can make do with plain button onions.
Cassoeula
A rich, satisfying Milanese pork and cabbage stew.
A rich, satisfying Milanese pork and cabbage stew.
Fagioli all'Uccelletto with Sausages
Tomatoey garlicky beans and sausages are an inspired combination.
Tomatoey garlicky beans and sausages are an inspired combination.
Jailhouse Meat: Carne da Galera
Pork shoulder butt stewed with herbs and vineagr: A classic dish from the days before refrigeration, and very tasty now too.
Pork shoulder butt stewed with herbs and vineagr: A classic dish from the days before refrigeration, and very tasty now too.
Salumi
About cold cuts, including prosciutto, salame, sausages and pancetta.
About cold cuts, including prosciutto, salame, sausages and pancetta.
Uncle Guerrando's Pork Livers: Fegatelli alla Guerrando
Elisabetta's Uncle Guerrando's fegatelli will make a convert out of even the most avowed liver hater.
Elisabetta's Uncle Guerrando's fegatelli will make a convert out of even the most avowed liver hater.
Boar in Sweet and Sour Sauce: Cinghiale in Salsa Agrodolce
An ancient recipe for wild boar in a rich chocolaty sweet-and-pungent sauce, which will also work with hare and other game.
An ancient recipe for wild boar in a rich chocolaty sweet-and-pungent sauce, which will also work with hare and other game.
Boar Pot Roasted Between Two Flames: Cinghiale fra Due Fuochi
Wild boar (or other game) marinated and stewed with the marinade, will work beautifully with polenta.
Wild boar (or other game) marinated and stewed with the marinade, will work beautifully with polenta.
Chick Peas and Pork Temple: Ceci e Tempia di Maiale
Chickpeas and pork temple (actually pork meat from throughout the head) is a Milanese dish from the days of the Spanish occupation -- in the 1600s.
Chickpeas and pork temple (actually pork meat from throughout the head) is a Milanese dish from the days of the Spanish occupation -- in the 1600s.
Meatballs with Raisins: Purpette a Ra Passula
A Calabrian specialty, meatballs with raisins in their hearts, which go perfectly with broccoli rabe.
A Calabrian specialty, meatballs with raisins in their hearts, which go perfectly with broccoli rabe.
Mortadella and Grana Padano Fritters
Tasty fritters made with Mortadella and Grana are an excellent antipasto or addition to a platter of fried foods.
Tasty fritters made with Mortadella and Grana are an excellent antipasto or addition to a platter of fried foods.
Sausages of Lucca: Salsicce di Lucca
How to make (and cook) classic Tuscan sausages.
How to make (and cook) classic Tuscan sausages.
Stewed Wild Boar: Cinghiale in Umido
A rich wild boar stew from the Apuans, west of Lucca.
A rich wild boar stew from the Apuans, west of Lucca.
Stuffed Cannoli: Cannoli Farciti
Neapolitan savory cannoli with a tasty pork-based filling.
Neapolitan savory cannoli with a tasty pork-based filling.
Grilled Sausages and Summer Cantaloupe
The sausages are actually served with a sauce made by lightly grilling grapes, and accompanied by gilled zucchini in a scapece sauce (vinegar, olive oil and herbs). And the cantaloupe brings things to a tasty close.
The sausages are actually served with a sauce made by lightly grilling grapes, and accompanied by gilled zucchini in a scapece sauce (vinegar, olive oil and herbs). And the cantaloupe brings things to a tasty close.
Pork Hocks, slowly pot roasted
Slow roasted pork hocks are extraordinarily sumptuous, and just the thing for a cold winter day. Comfort food of the highest order.
Slow roasted pork hocks are extraordinarily sumptuous, and just the thing for a cold winter day. Comfort food of the highest order.
Skip's Arista
Roast pork loin, which Skip introduces with Artusi's explanation of why Tuscans call the dish arista.
Roast pork loin, which Skip introduces with Artusi's explanation of why Tuscans call the dish arista.
Skip's Porchetta
An adaptation of the classic porchetta cooking technique to a pork loin, which is much more manageable at home than a whole pig.
An adaptation of the classic porchetta cooking technique to a pork loin, which is much more manageable at home than a whole pig.
Frittata di Pasta con le Salsicce
A Calabrian egg & sausage specialty that's perfect for brunch
A Calabrian egg & sausage specialty that's perfect for brunch
Porceddu
A Sardinian Roast Suckling Pig. Two recipes, with background on the traditions involved, from Clifford Wright.
A Sardinian Roast Suckling Pig. Two recipes, with background on the traditions involved, from Clifford Wright.
Rosticciana
Tuscan-style barbecued spare ribs. Simple but delicious. Measurements in grams, though easy to figure out (454 is a pound, 25 about an ounce).
Tuscan-style barbecued spare ribs. Simple but delicious. Measurements in grams, though easy to figure out (454 is a pound, 25 about an ounce).