The Granieri family has been carrying on the tradition of porchetta since 1916, and a century later IS has documented this extraordinary gastronomic ritual. In the new episode of the "Original & Definitive" series, Alessandro Granieri and chef Paolo Trippini retrace all the steps, from the deboning and binding of the pork to the long cooking, to serve one of the most scenographic and succulent dishes in Italian history, her Majesty the Porchetta.
In collaboration with Berkel https://www.theberkelworld.com/en
2:35 Disosso del maiale/Pork deboning
7:04 Prima legatura del porchetta/First Binding of the porchetta
9:27 Condimento/Seasoning
12:08 Seconda legatura del porchetta/Second Binding of the porchetta
16:08 Cottura a legna/Wood oven baking
19:24 La porchetta è pronta/Porchetta is ready
25:08 Il chiosco/The booth
See also *Culatello: how a Michelin chef prepares the most precious Italian cured meat with Massimo Spigaroli* https://www.youtube.com/watch?v=_jnQ_I3l4nI
All the “Original & Definitive" series https://www.youtube.com/playlist?list=PLWKLqE-7K4-ZMa2w2kCpgGqitNolh1suV
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