Buy the porchetta. Buy the Triora bread and cut 2 cm thick slices. For an aperitif cut smaller pieces of bread and place the sliced porchetta on top. If it is a snack or a larger meal keep the slices whole and place a slice of tasty and aromatic porchetta on top.
The difficult part is to find the Triora bread. If you go on holiday near this Occitan town, 800 m above sea level, known for its witch trials, you can buy the bread, slice it and put in the freezer: you can then eat it all year round.
Assuming that the porchetta is sliced, the preparation time only depends on the number of slices of bread to cut. On average, it takes 6 seconds to cut a slice of Triora bread, so all you have to do is multiply this time, times the number of guests and the result will be time necessary to serve “bread and porchetta”.
Suitable for: guests that love homemade food
Smorgasbord of facts
According to legend, the Etruscans invented the recipe, which then became known throughout their kingdom between Umbria and Lazio, where still today there is rivalry about which region is the home of this dish. Once it was considered a peasant’s dish as it was prepared to use the meat of pig’s that died accidentally: to add flavour and eliminate any unwanted smells, the meat was sprinkled with spices, and cooked on a spit, using an aroma-rich stick. Triora bread is typical from Liguria, made of soft wheat flour and buckwheat. It is quite large and has a typical round shape. It has many nutritional properties: it is rich in minerals, proteins and vitamins.
Triora bread, which used to be prepared once a week, is a perfect match for the intense and aromatic flavour of porchetta. Porchetta with a slice of bread is ideal not only as a snack but also for dinner.