PORCHETTA FROM THE ABRUZZO REGION

Pubblicato da Italiani Angelo il

Porchetta Festival of Campli

Ariccia in the Roman hills of Lazio is well known for its pork or porchetta. But this Italian roasted pork delicacy can be found across central Italy, not least in Campli in Abruzzo in the province of Teramo.

Head there in mid-August for their porchetta ham festival or 'Sagra della Porchetta Italica'. 

Porchetta History and Tradition

It is, in effect, an annual competition when the best local pork is judged in the main square of Campli. 

The event attracts many people from around the region as well as curious holidaymakers. It is the summer gourmet happening for this delightful town.

The modern history of porchetta production in Campli dates the XVI century. 

It was when Margherita d'Austria settled in the territory following her second marriage to the Duke of Parma and Piacenza, Ottavio Farnese. 

The tradition for pork ham in the native land of the Duke of Parma created a sort of gastronomic cultural fusion and pig breeding took off in this corner of Abruzzo. 

The weekly market in Campli drew customers from near and far and contributed greatly to the reputation of the local pork and porchetta.

Making the Porchetta of Campli

The porchetta of Campli is made with a little garlic, salt, rosemary, pepper and a touch of chilli pepper. 

As the basic ingredients of all porchetta are more or less the same, it is the preparation and skills of cooking the dish in a wood burning oven which gives each porchetta its local flavour.

Although the event is recent, “porcus maialis” has been venerated as a beast which communicated with man from ancient times. 

Bones have been found in Bronze Age tombs in the Necropolis of Campovalano just a few kilometers from Campli. 

The modern term 'Porchetta Italica' was coined for the porchetta of Campli thanks to this discovery.

CLICK HERE TO WATCH A VIDEO HOW TO PREPARE 

LA PORCHETTA

NOT ADVISED FOR VEGETARIAN OR VEGAN 


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