In the heart of the Lazio region, just a short drive from Rome, lies the town of Ariccia—famed for one of Italy’s most beloved culinary specialties: Porchetta di Ariccia. This savory, herb-infused, slow-roasted pork has become a symbol of Roman cuisine and Italian street food, known for its crispy skin and tender, flavorful meat. Protected by the PGI (Protected Geographical Indication) status, true Porchetta di Ariccia follows strict traditional methods passed down for generations.

Porchetta has ancient roots dating back to the Roman Empire, but Ariccia is where this dish reached its culinary pinnacle. Traditionally prepared for feasts and festivals, it has become a year-round staple at markets, family gatherings, and panini stands across Italy.

Unlike generic porchetta recipes, the Ariccia version is known for using a whole, boneless young pig, seasoned inside with a rich blend of herbs like rosemary, garlic, fennel seeds, pepper, and often wild herbs found in the local countryside. The meat is rolled tightly, tied with string, and slow-roasted for several hours until the exterior becomes golden and crunchy, while the inside stays moist and aromatic.