Porchetta is a traditional, moist, boneless pork roast prepared all over Italy. This rustic dish is made by carefully deboning a piglet or a fully grown pig, flavoring it generously with salt, garlic, rosemary, fennel seeds or some other aromatic herbs and filling it with the stuffing, which changes depending on the region - it can be the liver, fat or pieces of skin and meat, also flavored with salt and spices.

The meat is then rolled up, spitted and slowly roasted over a wood fire. When finished, it is sliced very thinly and served warm or cold with some bread. Although popular in the whole country, with many regions offering their spin on the recipe, porchetta originated in central Italy, with Ariccia, in the Province of Rome, being the town most closely associated with it. 

Porchetta is a traditional moist boneless pork roast prepared all over Italy. It originated in Lazio but many regions offer their spin on the recipe. Regardless of the region, the basic method is always the same: the pig is gutted, carefully trimmed, and washed.

The belly is then filled with the chosen stuffing, generously salted, rolled up and roasted until the crackling is golden, hard, and crunchy. The Umbrian version is stuffed with the pig’s chopped entrails mixed with lard, garlic, salt, pepper, and wild fennel. 

Porchetta di Ariccia is a savory, moist, boneless pork roast with origins in the province of Rome, along with being a culinary icon of the Lazio region. Mature pigs are deboned and stuffed with numerous seasonings such as fennel, rosemary, and garlic.

The pigs are then slowly roasted on a spit over a wood fire, resulting in succulent meat and crispy skin. The name of the dish stems from the word porco, meaning pork. It is a staple of numerous village festivals, fairs, markets, and concerts, when the street of Rome are packed with food trucks selling this flavorful dish. 

Bombette are small, flavorful meat rolls are made by stuffing thin slices of pork, typically shoulder or capocollo, with fillings such as canestrato or caciocavallo cheese, pancetta, parsley, garlic, black pepper, and salt. Rolled up and secured with toothpicks, they are grilled, traditionally over a wood-fired barbecue, which gives them a smoky flavor.

Their name, "bombette" (little bombs), reflects the explosion of flavors they deliver, combining tender pork, melted cheese, and savory fillings. Bombette are a staple of Pugliese cuisine, often enjoyed at festivals, casual gatherings, and as street food, with many butchers grilling them fresh for customers. 

Capocollo, also known as coppa or capicola, is a cut of pork taken from the upper part of the pig's neck and shoulder. Prized for its tender texture and rich flavor, it features a balance of lean meat and marbled fat that renders during cooking, ensuring the meat remains juicy and flavorful.

Fresh capocollo is incredibly versatile in the kitchen. It is often roasted whole and seasoned with herbs, garlic, and olive oil, creating a moist and aromatic centerpiece. It can also be braised in wine, broth, or tomato-based sauces, allowing the marbled fat to melt and enrich the dish. 

Involtini di maiale is a traditional dish that's especially popular in Tuscany. The dish consists of pork rolls that are stuffed with spinach and ricotta. The list of ingredients includes spinach, ricotta, pork loin, salt, pepper, nutmeg, pancetta, olive oil, and dry white wine.

The pork loin is sliced, flattened, and a mixture of ricotta, spinach, salt, pepper, and nutmeg is then spread over each slice. The meat is rolled, wrapped in pancetta, secured with a toothpick, and then seared in olive oil, while white wine is added near the end of cooking in order to tenderize the meat. 

Roasting is one of the most common meat cooking methods in Sardinia, and su porcheddu, a roasted suckling pig, is a very popular local dish, often prepared for holidays or other special occasions. The pig must be just about 40 days old in order to ensure that the meat is young and tender.

Before roasting, the hair is removed with boiling water and the meat is flavored with olive oil, salt, pepper, and fennel. The most traditional way of roasting the pig involves a fire pit filled with embers. The pig is wrapped in myrtle leaves, then placed in the pit and cooked slowly for a long time. 

Spezzatino con piselli is a traditional pork dish originating from Italy. The dish is usually made with a combination of pork, tomatoes, garlic, onions, red wine, peas, butter, olive oil, salt, and black pepper. The onions and garlic are sautéed in olive oil until soft.

Pork is cut into cubes and browned in the same pot, and it's then seasoned with salt and pepper. Red wine, puréed tomatoes, and peas are mixed into the stew and simmered gently for about an hour. The stew is then ready to be served in warm bowls or large serving dishes.

Arista is a classic Tuscan dish of roast pork. It's made with lean pork loin, finely chopped rosemary, extra-virgin olive oil, garlic, salt, and pepper. The meat is rubbed with a mix of rosemary, garlic, salt, and pepper before it's tied tightly with twine.

It is then placed into a baking pan with olive oil and cooked while turning the meat every so often. Once roasted, the arista is cut into thin slices and served, either hot or cold, and the delicious gravy is poured over the meat. It's believed that the dish got its name in 1430, when the Byzantine Patriarch Bessarion came to Florence for the ecumenical council, and when he'd tasted the roast he exclaimed ''Aristos!'', the greek word meaning best or excellent.