A true first of the Italian culinary tradition, which gives the palate of those who taste it an inimitable explosion of flavors and taste. We are talking about porchetta, one of the most renowned typical products of Lazio successfully marketed throughout Italy and also famous abroad. Porchetta is a large roast, made with a whole pig, emptied of its entrails, flavored with salt, pepper, lard, rosemary, fennel seeds, garlic or spices, tied with string and cooked in the oven or on a spit, often popular festivals. The inhabitants of Ariccia, in Lazio, claim the authorship of the original recipe, presumably dating back to pre-Roman times and to the population of the Latins. It is said that the emperor Nero himself was so fond of porchetta that he made it his favorite dish. The success of the porchetta is mainly due to its popular diffusion: the “porchettari” crowded the squares in the city, civil and religious festivals and were always present in all the fairs and markets. In recent times, thanks to its unmistakable flavor, porchetta has become an Italian product famous all over the world: it was even elected by the New York Times as one of the 5 best foods in the world and in Canada prize competitions are organized to celebrate it. .