Chefs provide tips for perfecting this Roman specialty
Porchetta, a pork dish created centuries ago just outside of Rome, is enjoying a resurgence at foodservice operations across the United States as chefs use it to showcase their own styles and local flavors.
“Porchetta has been a staple on the Publican menu for more than ten years,” said Rob Levitt, the Chicago restaurant’s head butcher and chef. “When we first started serving it, there were few others in Chicago that knew what porchetta was, so it quickly became a customer favorite.”
Now the dish is more widespread, and can be found at universities, senior living communities and restaurants with decidedly un-Italian themes.
For example, at Fable & Spirit, a restaurant in Newport Beach, Calif., that opened in June and evokes Irish mythology...
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