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Porchetta Coca

The Italian art of roasting.


THE INGREDIENTS

  • Homemade coca flatbread
  • Homemade porchetta
  • Emmental cheese
  • Onion confit
  • Aubergine

Origin and history of the recipe

With this dish we travel back in time five centuries and enter the heart of Italy. The recipe’s origin is not free from controversy, as both Ariccia, a little town in the Province of Rome, and Costano, located in the Province of Perugia, claim to have been creators of the original porchetta.

In Costano, a region known for making the dish in the Middle Ages, they defend the legend that the first porchetta was roasted in their town by St Francis, with the aid of a monk named Leone. In honour of this legend, every year they hold the Sagra della Porchetta feast, which takes place in late August. The festival has become the meeting point for lovers of this gastronomic treat, where thousands of people fill the streets of Costano to savour the original porchetta and taste other typical dishes from the region.

With more than 30 years of history, the locals saw how every year the event attracted more and more visitors. Eventually the town’s central square became too small to accommodate them all and it was decided to change the venue to a restored house in open ground in the country.

Oishi Kuranosuke via Visual Hunt / CC BY

Recipe bursting with history that links the old traditions to modern innovations.

Nonetheless, the most accepted and recognised hypothesis is the one that situates the origin of the recipe for porchetta in Ariccia, a town that forms part of the territory of the Castelli Romani. History explains that, during the Renaissance, the mountains of these regions were covered in oak woods where pigs roamed freely, feeding off the acorns. These became the renowned porchetta of Ariccia, the most famous in all Italy.

Though porchetta is now a universal recipe, they say that in Ariccia it was considered a secret, passed down from generation to generation, from father to son. In 2011 the European Union recognised it with a Protected Geographical Indication (PGI), as it’s a dish that acts today as a link between old traditions and modern innovations.

Viena’s reinterpretation

The star ingredient of this coca flatbread is the porchetta, an Italian roast we make in our own way; pork belly, stuffed with lean pork meat and pork top sirloin, seasoned with spices, tied and roasted in the oven.

The porchetta gives the dish body, an intense flavour of spices, a roasted aroma and an extremely succulent texture, characteristics that are fruit of a homemade process we undertake with much care and dedication. The ingredients that accompany the pork are: emmental cheese, a cheese that brings a touch of sweetness and highlights the roasted flavour of the porchetta; the onion confit, with Modena vinegar, which offers perfect balance between sweet and bitter; and the aubergine, which gives the dish a sweet, tender texture.

This recipe was originally served with Italian panini.

Hybernaut via Visualhunt / CC BY-NC-SA

This dish was originally served with Italian panini and that’s why we, inspired in that original recipe, have set out to make our own mark on it, accompanying it with our homemade coca flatbread, baked in our own bakery.

The result of combining all these ingredients is a recipe full of history, which we use with care and passion so that everyone can enjoy a dish with huge organoleptic value. A dish that stands out for it perfect balance between sweet and savoury. A combination of flavours inherited from the Roman tradition that define a dish that has its own personality, where the most inquisitive palates can appreciate the taste of all the ingredients in the balance.

Homemade porchetta

The porchetta is a homemade piece of meat that we produce in Viena with much care and dedication. We begin the preparation by opening the pork belly and stuffing it with pieces of lean pork and pork top sirloin. It’s then seasoned with spices, tied and placed in the oven.

We follow traditional techniques: we roast the porchetta slowly in the oven for four hours. During this time, it’s basted with rum, which little by little is absorbed until it creates a caramelised, crunchy coating, contrasting with the more juicy, spongy interior of the piece.

The result is a delicious roast, fruit of the care and passion we dedicate when it comes to preparing our own meat products; the essence of our cuisine.