My Friend Chef Jason Dowd and I made a Porchetta Roast in the test kitchen one day after talking about it for a week. I watched as he rubbed the meat down with a blend of seasonings that included fennel pollen. Here is a great video from LuckyPeachTV that shows how Italy's Best Porchetta is Made.

"Vito's Norcineria was established a century ago or so in Marino, a small town a few kilometers south of Rome. There, he makes a mix of classic salumi, sausages, and prosciuttos, along with some more esoteric stuff that has grown out of his obsessive desire to research and perfect his craft: coppa di testa without testa, Arnad-style lard, and three kinds of salumi made from three different breeds of local pigs (some of whom are raised for him by an acquaintance who regularly blood-tests the animals to confirm the purity of their pedigree)."

Of course you could go to you local butcher and ask them for a pork loin roast with belly attached make sure the skin is on as well. The skin becomes like pork cracklings and is delicious!

Here is a recipe from Forking Tasty that seems easy to follow!

After it is done you can carve it thin ans serve it with potatoes roasted in the oven or make some great sandwiches on Ciabatta with an Caper and Parsley Aioli. Here is a recipe from Kelsey Nixson, Food Network.

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Roast Pork Loin with Blood Orange and Red Onions

From my friends at Anthony's Italian Foods

Tiramisu Italiano , the first time tasted this popular Italian Dessert I was impressed with its creamy rich, satisfying flavor with hints of chocolate, espresso coffee and liquor.

I have seen many versions that have a variety of non traditional ingredients.  Here is a classic version with marsala, brandy and Grand Mariner liquors,

Tiramisu in essence means “pick-me-up” in Italian, think of it as the energy drink of desserts with its sugar and caffeine from the strong espresso coffee. According to Anna Maria Volpi, "There are many different stories about the origin of Tiramisu’. It is a layered cake; therefore some people place its origin in Tuscany, where another famous layered Italian dessert is very popular. It is called “Zuppa Inglese” (English Soup). It is not English and it is not a soup. Instead is a simple cake of ladyfingers or sponge cake, soaked in “alkermes” liquor, and alternated layers of chocolate and egg custard." You can read more in her book,“The Timeless Art of Italian Cuisine – Centuries of Scrumptious Dining”, there is extensive information about culinary history of the various regions of Italy.