Pork has always played a central role in local cuisine and even if “nothing is thrown away” for this dish, a chosen cut is preferred, bordered with bacon and sage leaves, grilled and sprinkled before serving with a reduction of cooked wine and fresh aromatic herbs. The succulent preparation is enhanced in combination with a steamed potato with the skin. A classic from the Osteria dei Fiori to cultivate the pleasure of sitting at the table and be amazed at every bite.
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