Porchetta – Italian Taste On The Journey Of Heaven

"Porơkétta" - you emphasize while waiting for a surprise lunch in the Firenze market, after the two of them peered at the food stalls filled with bread, cheese and ham, typical "Western" dishes. Porchetta - an unforgettable taste on the Italian travel itinerary Italian taste on the natural journey - Photo: Thuy OCT I laughed and made a few passersby look back. I have not been able to pronounce Italian words since Set foot in this boot-shaped country, where the 1990 Italian Summer song for Mundial has been imprinted during a childhood, and players in blue ponytails glide over on TV screens. The smiles and tears of Vietnamese girls. The typical, romantic and seductive Italian beauty that today is truly visible today, but is temporarily overshadowed by hunger

. The late lunch is as simple as any native Firenze, but without the typical taste of Italian cuisine, the owner serves the meal on a small table made from a small wooden rack mounted on the wall. Four counter chairs, on the wall and on the glazed cupboard covered with food and price signs, written by hand.Porchetta - a signature Italian roast pork dish sold by sign, € 2 79 Per 100g, price for common people, a basket of fragrant bread, a plate of thinly sliced roast pork, sliced by special machine, slices of cheese and olive shavings in oil with a glass of wine.



In the village of Panzano Chianti - Photo: Thuy OCTi ran through the fruit line to buy a box of fresh strawberries, oh my god, I saw a hearty lunch with a real price, "super cheap", less than 9 euros. Thin slicing reminds me of the student dorm comedy story of the late 20th century. It is so thin, but of course it cannot be as thin as a piece of meat suspended in the air that cannot fall x I drank the soil because it was too light in the old jokes, enough to let the greasy cool fat melt on the tip of the tongue without getting bored, for someone who hated and afraid of fatty flesh like me. , I don't know what kind of wine was brewed from and how many years ago, but with the red color in the glass and the tannins on the edges of the lips, tongue and throat, it's impossible not to say a word of sympathy. Porchetta has a rich taste of salt, pepper, garlic and rosemary aroma, and the other secrets only the restaurant owner will know. bread, cheese, drink the finish of a glass of wine, the roast pork dish is clean! So we have to call the boss to buy a few more taels, eat for the cravings. Typical Italian food stall - Photo: Thuy OCGT while waiting for the owner to slice more slices of Italian-style, splendid and delicate roast meat, Romantic and unique, I curiously looked at the stall The large Porchetta meat was horizontal in the counter, curled up like a plan cake, with ropes wrapped along the length, the skin has been baked in the oven for up to 6 hours.



However, when slicing the meat, the shipper will remove this cuticle, perhaps because over time, it will become less crispy and chewy, different from the way we enjoy Porchetta. have a chance to eat later.Porchetta is served with bread, cheese, wine and strawberry desserts right in the middle of the central market in the bustling metropolis of Firenza. Outside, the restaurants were filled with diners from all over the world with luxurious and expensive dishes, and in the aisle behind us, visitors were still walking by, watching. The market was curiously watching the two black-haired Asians, happily enjoying their late lunch, the little girl, the owner of the shop, sat next to me, although she did not understand English but was very close. Being friendly and polite, trying to communicate with guests with the simplest Italian sentences. Being able to interact with locals, eat and live like the Firenze, even through a small lunch, makes me feel excited. Forget about the dissatisfaction of the famous destination and always overflowing with tourists.



Lunch 5 EUR in the Firenze market - Photo: Thuy OCGSau when moving on Italian soil, we also have many On the occasion of "eating again" Porchetta, probably partly because of the love of this close-knit and Italian-style roast pork. The world has many dishes of roasted pork. Process variable is quite similar, whether it is Vietnam, Babi Guiling in Bali or Porchetta in Italy. First, the stage of choosing the ingredients must be "genuine", choosing carefully the new meat will be delicious, then the next is seasoning. And then put in the rotary oven. So what is the difference to make a different flavor of each region? It is definitely from seasoning. Each region will have a different marinade, to create its own traditional unique features. Italians often prepare a mixture of filling to stuff a large mass of meat consisting of rosemary leaves, cumin, black pepper, salt, garlic, even minced liver, heart, lungs.



This mixture is placed in the center of the meat and rolled tightly to let it infuse for about 1 day then ch.

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