Pork culture is highly developed in this area. Especially in the winter months, starting from mid-January when the pig is traditionally 'ready' to delight our palates, braciole, puntarelle, fegatelli, slices of fat and lean and all parts of the animal not intended for the preparation of sausages are frequently present on the tables in this area.
Discorso a parte merita poi la preparazione del maiale in ‘porchetta’
