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2012-10-04
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Now that Il Lido has gone pork-free & Chiaroscuro is plain gone, here's where can we go hog-wild with Italian cuisine in the city center. Porchetta ham, described as "the product of a pig that's gutted, deboned, arranged in layers of meat, fat & skin, then rolled, spitted & roasted over wood." Sounds tediously elaborate, but the result tastes more satisfying than supermarket ham. Crisp-skin suckling pig ribs stuffed with cheese & ham. A bane for girth control; too fatty & greasy for our liking,
Porchetta ham, described as "the product of a pig that's gutted, deboned, arranged in layers of meat, fat & skin, then rolled, spitted & roasted over wood." Sounds tediously elaborate, but the result tastes more satisfying than supermarket ham.
Crisp-skin suckling pig ribs stuffed with cheese & ham. A bane for girth control; too fatty & greasy for our liking, but still a rather unique recipe.
Atomica Pizza, topped with spreadable pork sausage, tomato & mozzarella. A fine change from other pizzas topped with ordinary sausage slices. This has mushy, spicy sausage meat spread across its surface, providing a pleasurable pungency to every bite.
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