But the real thing is the Whole pig, deboned and then depending where you are, stuffed and seasoned with everything from wild fennel, garlic, rosemary, lemon and lots of salt and black pepper. Here in Todi we traditionally add the liver inside the "roast" to add even more flavour and massive amounts of black pepper.
Well lets get back to the "grande festa".....
Cicotto are all the bits and pieces that are left over, when making the porchetta, like the trotters, ears and tails, chopped up and cooked underneath the whole porchetta in all the fat. Served in small buns - well - you wont find a more porky flavour in the world - and if you love pork - well then you're in heaven.
Not a bad sunday morning.....the wether was great so we headed back to Todi for an ice cream, a coffee and a nap on the terrace.......see you next year San Terenziano.