Posted by Specials for the week of 12/15/2023
Clams and Mussels Brodetto
Manila clams and Salt Spring Mussels, steamed and served in a white wine brodetto with red chili flakes, garlic, fresh parsley, and toasted crostini bread.
Buridda
A fish stew specialty from the Italian Riviera, a variety of fresh fish, including lobster meat, mussels, clams, shrimp, seabass, and calamari, gently stewed in an aromatic tomato sauce with white wine, garlic, carrots, and onions served over polenta and finished with fresh basil.
Porchetta
Pork loin and belly encrusted with aromatic herbs and spices of garlic, rosemary, fennel, pinenuts, juniper, fennel, and pepper. The pork is rolled and slow-roasted, producing crispy, tender, flavorful meat, and served with roasted potatoes, onions, and peppers.
The origin of porchetta dates back to ancient Roman times, making it one of the oldest dishes in Italian culinary history; it's believed to have originated in the region of Lazio, which is renowned for its version of porchetta. Over the centuries, the dish spread across Italy, with variations emerging in the different areas.
The flavor of porchetta is rich and complex, characterized by a blend of the natural juiciness of the pork with the aromatic qualities of the herbs and spices. The garlic and rosemary contribute a fragrant, earthy aroma, while fennel seeds add a slightly sweet, anise-like flavor. The slow roasting process allows these flavors to infuse the meat, resulting in a dish bursting with taste.
The aroma of porchetta is equally inviting, combining the hearty scent of roasted pork with the aromatic herbs. The smell is often mouth-watering, drawing people in with its promise of a delicious, hearty meal.
Traditionally, porchetta is served in slices as a main dish or as a filling in sandwiches, making it a popular street food in Italy. Its combination of crispy skin, tender meat, and rich flavor profile make it a beloved staple of Italian cuisine.