The New York Times: Paying Tribute to Porchetta, the Ancient Italian Pig Roast

Porchetta is a dish which is popular all over Italy as street food, almost always spotted at events like street fairs and weekly produce markets. Multiple sagras, or food festivals, are devoted to it every year. But Umbria fiercely guards its reputation as the birthplace of porchetta. […..]

“The fennel is what makes it Umbrian,” said Barbara D’Agapiti, owner of Wine Link Italy, a guide to local food and wine. Fennel grows wild here, and its pollen has the refreshing whiff of dried sage, with notes of saffron, lemon and fennel seed.

Read the  original article by Julia Moskin