Porchetta (porketta) is a savoury, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood. Porchetta originated in central Italy, with Ariccia (in the Province of Rome) being the town most closely associated with it. It's a common street food in Rome served as a filling for sandwich. It is also eaten as a meat dish in many households or as part of a picnic.

Why our porchetta is different? Because we are romans and we follow the original, more than 2000 years old recipe handed down from the ancient romans to us. We use only pasture feds hogs and fresh ingredients in the best roman tradition.

According to the legend, Aeneas, the Trojan hero of the latin epic poem Aeneid, (written by the ancient Roman poet Virgil) and ancestor of the founders of Rome, Romulus and Remus, during his flight from Troy looking for a second home (it has been foretold that in Italy, he will give rise to a race both noble and courageous). Once arrived to the Latium shores he went hunting for boars. So, he cooked the first porchetta using various herbs of the nearby Wood of Artemis, the goddess of hunting.

During the Roman Empire, known as Porcus Troianus, Porchetta was one of the most common foods eaten by the Romans (it was Nero's favourite) during banquets and parties and was usually given to the plebs during the fights among gladiators as a gift in order to distract them from political intrigues (panem et circenses/bread and circuses, Juvenal, Satire 10.77–81).