Porchetta (por-KET-ah) is a suckling pig stuffed with rosemary, garlic and fennel, among other yummy herbs and spices, then roasted on a spit for six to eight hours. It’s then cut into chunks and placed between two thick slices of fresh Italian bread. It’s the ultimate panino (or, as Americans insist on calling them, panini). It was invented in the 15th century — although legend has it that Emperor Nero liked eating porchetta as much as Christians — around the time of the Renaissance. It was when Italy was emerging from a great economic abyss and learned how to celebrate again. The porchetta became the focus of many feasts. While the porchetta was first devoured in nearby Ariccia, Frascati has become the place to eat suckling pig today.
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