Pancetta arrotolata

Pancetta arrotolata is a traditional Italian cured meat that is widely popular in the Campania region of Italy. It is made from pork belly that is rolled and seasoned with various herbs and spices before being cured. This delicious delicacy can be found in several towns and communes of Campania, including Naples, Salerno, and Caserta.

One of the most famous recipes that features pancetta arrotolata is the Pasta alla Carbonara. This classic Italian dish combines pancetta arrotolata with eggs, cheese, and black pepper to create a creamy and flavorful pasta sauce. Another popular recipe is the Pizza alla Pancetta, where thin slices of pancetta arrotolata are used as a topping on a traditional Neapolitan pizza.

Pancetta arrotolata has been recognized as a traditional Italian product (PAT) by the Italian government. This recognition ensures that the product is made following specific specifications and traditional methods. The pork used for pancetta arrotolata must come from specific breeds and be raised in certain regions of Italy. The curing process must also adhere to specific guidelines to ensure the quality and authenticity of the product.

Sources:
– “Pancetta Arrotolata” – www.gustissimo.it
– “Pancetta Arrotolata: Storia, Caratteristiche e Ricette” – www.gustoblog.it