I am not Italian, and thus not tied to any particular region – but if I were, it would be Lazio. For three generations, my family escaped to Sperlonga, on the Lazio coastline, midway between Rome and Naples. Once an obscure fishing village, it is now a popular summer resort. Here, we feast on food directly from Rome – burnt ricotta pie from the Ghetto, and suckling pig that certainly isn’t.
For your meal you will need:
A baking tray
Some Olive Oil
A large ovenproof frying pan
A second frying pan, of lesser size
The detailed recipes for the dishes are here, but in essence:
- Preheat your oven, oil your carrozze, and bake at high temperature
- Meanwhile, place the pig in the oven
- Eat the carrozze
- Remove the pig from the oven, warm the chestnut sauce
- Saute the potatoes and cicoria
- Eat a pig, like a pig
- Let your pie also come to room temperature, then feast on that too
ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.