Juicy, succulent, aromatic, and slow roasted on a spit until golden brown and tender, nothing beats the smell and taste of a fresh porchetta panino. Careful preparation is what separates the experienced from the inexperienced porchettari "porchetta makers" and no body does it better than the Fratelli brothers Alessio and Claudio Azzocchi. The family business dates back to 1894 in the small hill town of Ariccia, about 45 minutes southeast of Roma or just one stop en route to the Rome airport (Via Portuense, Fiumicino). Not only will you taste the best porchetta in Italy, but you can join in on the fun at the Sagra (festival) di Porchetta in Arricia.
Ciao e a presto,