Schiacciata con Porchetta di Ariccia

Schiacciata con Porchetta di Ariccia is a classic Italian street food sandwich that combines two iconic elements of central Italian cuisine: schiacciata, a thin, crispy flatbread similar to focaccia, and porchetta di Ariccia, a slow-roasted, boneless pork specialty from the town of Ariccia in the Lazio region. The porchetta is traditionally seasoned with garlic, rosemary, fennel, and black pepper, then roasted until the skin is crackling and the meat is tender and juicy. The sandwich is assembled by splitting a warm schiacciata and filling it generously with sliced porchetta, often with its rendered fat and crispy skin.

A great version of this dish is distinguished by the quality of the porchetta—ideally from Ariccia, which holds a Protected Geographical Indication (IGP) status—and the texture of the schiacciata, which should be crisp on the outside and soft within. The balance of salty, fatty pork against the simple, olive-oil-rich bread is key. Regional variations exist throughout Tuscany and Lazio, with some adding greens or a drizzle of extra-virgin olive oil, but purists argue that the porchetta should stand alone.

In Zibido San Giacomo, Italy, the venue Mordicchio has been praised by the creator Restory Food for serving an authentic rendition that captures the essence of this Roman street-food classic.