Andrew Zimmern

"Want the best salumi in the world? Visit him in his shop on Corso Vittoria Colonna and try the porchetta. Then get back to me."

Katie Parla

"The warm fat popped and melted, dissolving into the bread’s nooks. The slightly pink meat, lightly flavored with salt, pepper, garlic, and fennel pollen, was moist and perfect."

Elizabeth Minchilli

"Bernabei’s was moist, rich and unctuous without being greasy. The spicing was just right and the entire thing tasted like pork, which – oddly – was the missing link in so many of my other porchetta tribulations."

Vox Creative

"Although the butcher is about an hour’s trek outside of the city, it’s for a good cause: mouthwatering porchetta from butchers that have mastered the art of meat for centuries. How do they do it? The owner, Vito Bernabei, seasons the porchetta “trunk” with salt, pepper, garlic, and fennel, and then slow roasts it for six to seven hours. The result is unlike any other porchetta you’ll try in Rome."

Street Food 42

"In Bernabei's restaurant there is one of the best porchette in the region. Crispy porchetta on the outside, soft and well hydrated on the inside, perfumed and flavored at the right point."

Mara Nocilla

"A fabulous porchetta."

Phyllis Knudsen

"We made a quick stop in Marino for a “porchetta” tasting at Il Norcino Bernabei… the porchetta was still warm from the oven. We left smacking lips full of porky-herby flavours; simply outstanding porchetta."