Porchetta all’ascolana

Porchetta all’ascolana


  • 1 kg to 10 kg of pork
  • 70 g wild fennel
  • 2 sprigs of rosemary
  • 1 head of garlic
  • 1 glass of cooking wine
  • 2 dl of Cartoceto DOP extra virgin olive oil
  • nutmeg
  • salt
  • pepper


Clean the pork, bone it and empty it, place it on a long wooden skewer so that it stays straight during cooking.

Finely chop together the wild fennel, garlic and rosemary needles, salt, pepper and add the nutmeg and 2 tablespoons of cooking wine, then mix carefully.

Fill the inside of the roast with the mixture, then place it in a pan, with the ends of the spit resting on the edge, grease it with the extra virgin olive oil and cook in a preheated oven at 150 ° for a couple of hours, often wetting with the remaining cooking wine.

When the rind has become crispy, cover the pork with a piece of parchment paper.

Place the porchetta on a wooden cutting board, remove it carefully from the spit and serve hot or cold.

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Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.