Porchetta (roast pig)
"The roast pig is a classical preparation of all feasts, of all fairs, of all typical banquets of Abruzzo. In this dish the most varied tastes are alternated, joined together and melted: the rough and crisp crust; the rosy, soft and perfumed meat; the savory fat that picks up all spices and aromas; a mixture of odors and tastes, produced by the wedding of the pork meat with the perfumed herbs of our mountains, and contained within the fragrant urn of the pork's skin, to which the heat of the oven gave the consistence of a natural packing that is perfectly adjusted like form to subject matter in a work of art".
The preparation requires, however, the work of an expert; and every "porchettaro" has his own dosages of spices and odors, his personal system of baking, his secrets. Always present in the the Abruzzo fairs, the roast pig is celebrated in a festival in Campli (September), however the most famous "porchettari" are from Ripa Teatina.