Porchetta, a pork dish created centuries ago just outside of Rome, is officially worth it. “This is a labor-intensive dish; however, it is soooo worth it,” says University of Albany Executive Chef Jeffrey Rayno. “Relish the crispy skin and succulent center.” Don’t have to tell us twice! Check out these tips and tricks from onsite chefs for pure porchetta perfection.
Contact Tara at [email protected]
Follow her on Twitter: @Tara_Fitzie