Porchetta Rucola e Salsa Tonnata

Porchetta Rucola e Salsa Tonnata is a contemporary Italian dish that reimagines two iconic regional specialties: porchetta, the slow-roasted, herb-crusted pork typical of central Italy, and salsa tonnata, the creamy tuna-and-anchovy sauce that hails from Piedmont. The dish consists of tender slices of porchetta served over fresh rucola (arugula) and finished with a generous drizzle of salsa tonnata. At Porcellino Divino in Spello, Umbria—as noted by ReTubeIt user JustUs—this inventive combination is offered as a signature item. The key ingredients are a well-marinated, boneless pork belly or loin (stuffed with garlic, rosemary, fennel, and black pepper), peppery wild arugula, and the sauce, traditionally made from canned tuna, anchovies, capers, lemon juice, olive oil, and boiled egg yolks. A great version is distinguished by the contrast of textures: the pork should be crisp-skinned and meltingly tender, the arugula bright and bitter, and the salsa tonnata rich and emulsified without being greasy. While porchetta itself has regional variations across Lazio, Umbria, and Tuscany, and salsa tonnata is most commonly paired with cold veal, this fusion is a modern invention, likely originating in central Italy’s trattorias that emphasize local pork and bold, saucy preparations. No widespread regional variations of this specific dish have been documented, but chefs in Rome and Spello occasionally experiment with adding fennel pollen or a touch of balsamic to the sauce. Porcellino Divino’s rendition is a standout, showcasing how two classic components can be harmonized into a single, satisfying plate.