It may seem intimidating, but porchetta isn’t all that difficult to prepare and the rewards are well worth your effort. Essentially, it’s pork belly wrapped around pork loin, but when it’s seasoned just right and roasted until the outer layer develops a salty pork crackling crust, the resulting combination of textures and flavours are anything but simple.
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Loris at Zara’s Deli can hardly keep his house-made squid ink pasta in stock. In recent months, he’s noticed a real trend and people are snatching it up as fast as he can make it – if you’re lucky you might even catch him in the process as his pasta maker is on display in-store, right behind the glass.