Pork is a common meat in Italian regional cuisine. Every city and town in Italy has its specialties, as do regions. But some have become classics that you will find in Italian communities scattered across the globe.
Tuscan Pork Loin Cooked in Milk (Arista al latte)
This Tuscan recipe is a wonderful, lemony way to prepare pork loin that can also be done ahead. The name Arista is used for roast pork in Tuscany, stemming from an ecumenical council with the Greek Orthodox Church.
Arista al Latte Recipe
Neapolitan Pork Rotolini (Braciole di maiale)
This is a traditional Neapolitan recipe for pork braciole (slice of pork) rolled up around a filling with cheese, prosciutto, raisins, and pine nuts. It's an elegant dish to serve for dinner with a glass of red wine. Braciole di Maiale Recipe
This hearty Milanese soup features pork, sausage, and cabbage. But it can be for those who appreciate snout-to-tail cuisine as it uses a pig's trotter and a pig's ear in addition to ribs and pork rind. That may be a little too classic for some people. Cassoeula Recipe
Roast Suckling Pig (Maialino allo spiedo)
Every region of Italy has their own recipe for roasting suckling pig. Fire, piglet, and time equals true classic Italian cuisine.
- Maialino allo Spiedo - Tuscan Roast Suckling Pig Recipe
- Porceddu - Sardinian Roast Piglet Recipe
Pork is the base of most Italian cold cuts, which are collectively called salumi.
Traditionally, hogs were butchered in the fall and these cured meats would be stable throughout the winter. Learn about the different types found in regions of Italy, including prosciutto, salami, sausages, and pancetta. Salumi: Italian Charcuterie and Cold Cuts
Tuscan Salami (Salame toscano)
You can make this Tuscan cold cut from a recipe drawn from a 1772 manuscript.
It's seasoned with cinnamon, cloves, nutmeg, and garlic. You'll need a cool place to cure it for four to nine months. Salame Toscano Recipe
Tuscan Pork Stew (Spezzatino di maiale)
This classic stew uses cubed lean pork, tomato sauce, and cannellini or cranberry beans. Perfect to warm up a cold Italian night. Spezzatino di Maiale Recipe
Tuscan-Style Roast Pig (Porchetta)
Roast pig is an ideal picnic food and also quite good as part of a festive meal (although not tremendously elegant). This recipe uses a small pig. At fairs, larger pigs are roasted and sliced to stuff sandwiches. It's a common street food in central Italy. Porchetta Recipe
Tuscan Sausage: La Salsiccia di Lucca
These sausages can be made and used fresh or you can age them for three to four days in a cool spot. The result is a mild sausage that is delicious grilled and you can also use them soup, such as the bean soup next on the list. La Salsiccia di Lucca Recipe
Tuscan-Style White Beans with Sausage (Fagioli all'uccelletto)
If you've been bold enough to make your own Tuscan sausage, here is an excellent way to use it. Or, you can use store-bought sausage. Fagioli all'Uccelletto Recipe