Woodfired Delights - Porchetta & Pinot

Woodfired Delights - Porchetta & Pinot

WHEN: Sunday, 2 June 2013

TIME: 1.00pm

WHERE: Taste Loft, 6 James Street, Fortitude Valley

 

Italian Woodfired Delights With The Firemaster. Join the firemaster Luca Ferone and Max the Pizza Pirate for a succulent culmination of Italian week, around the crackling fire of our traditional woodfired oven. WOODFIRED DELIGHTS  - PORCHETTA & PINOT

 
Sup on succulent meats on a lazy Sunday as Italian week draws to a Tasty close. Luca reveals the secrets in perfecting cooking in the wood fired oven, an age old tradition that you are invited to share in. Roll your sleeves up and get stuck in….think moist smoky porchetta and pinot to accompany. 
 
When: Sunday 2nd of June 2013 -  1pm
Where: Taste Loft, 6 James Street, Fortitude Valley 4006 (next to Baby Bunting), Plenty of parking out the front
Price:  Price $79 come alone or bring a few friends...it works both ways.

 

BOOKINGS CLOSED

 

Porchetta is the roast pork popular in central Italy, often sold by street vendors outside shopping plazas, at festivals and in marketplaces (one great porchetta stand that springs to mind is the one in Rome’s famed Campo de Fiori marketplace). In fact, it’s such an important part of local cuisine in the Lazio region that Porchetta di Ariccia was last year granted Protected Geographical Indication status by the country’s Ministry of Agriculture and Forestry. 

 

 
The term “porchetta” traditionally refers to a whole boned and roasted young pig (not to be confused with a whole roasted suckling pig, or maialino) – specifically one which has been flavoured with herbs, garlic and seasoning and cooked until the skin turns to golden crackling. Under the official guidelines, Porchetta di Ariccia, for example, must include the flavours of rosemary, pepper and garlic. In other regions, such as Umbria, wild fennel is typically used. 
 
Porchetta is prepared, according to Gillian Riley’s The Oxford Companion to Italian Food, by boning the pig, singeing and scalding its skin, and stuffing it with its own offal, fresh herbs and other seasonings. It’s then secured with string and roasted slowly in a woodfired oven. Traditional porchetta vendors serve it cold and thinly sliced to order, often between slices of bread. 
 
“The expression ‘in porchetta’ can mean ‘cooked and seasoned like a whole roast pig’, usually with fennel, the characteristic seasoning,” writes Riley, “but can be applied to other meats, or to fowl…”. 
 
Following this logic, we’ve called our version of porchetta “pork shoulder alla porchetta”, as we’ve used only the shoulder of the pig but cooked it in the manner of the whole pig. 
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