Macelleria Pucci

Dishes mentioned

• Porchetta

  I came an hour early just for this. They gave me a huge piece of porchetta right after they changed it, with a chip made from the pork skin — they call it the 'priest's bite'. This porchetta is so succulent I've never tried anything like it. I'm a huge fan of porchetta and rarely find it truly good around Italy. Here they make it simply: when in season they add fennel, but base is pepper, salt, and garlic. It melts in your mouth like you wouldn't believe. The pork skin chip is almost too crunchy — it's annoying how crunchy it is, my eyes are vibrating.

• Boccone del prete
• Chips di porchetta

  I came an hour early just for this. They gave me a huge piece of porchetta right after they changed it, with a chip made from the pork skin — they call it the 'priest's bite'. This porchetta is so succulent I've never tried anything like it. I'm a huge fan of porchetta and rarely find it truly good around Italy. Here they make it simply: when in season they add fennel, but base is pepper, salt, and garlic. It melts in your mouth like you wouldn't believe. The pork skin chip is almost too crunchy — it's annoying how crunchy it is, my eyes are vibrating.

• Focaccia
• Tagliere di cotti e stagionati di maiale nero

  This is a platter of cooked and aged black pork, a specialty here. The capocollo is good, but I can't appreciate it much, I'm not a huge fan. The mortadella though — look at that, what a job they did. It looks like a bouquet of flowers, leaves a very clean aftertaste in the mouth. Good, good. And nice thick slices.

Dishes mentioned

• Chips alla Porchetta
• Degustazione di Stagionati e Cotti di Maiale Nero

  We start with a tasting of aged and cooked black pork. The lombatina has fat that melts just by looking at it. Then the battuto tartare — hand-chopped meat with different seasonings, silky and very tender, the condiments really hit the spot.

• Agnolotto al Cinghiale
• BBQue con Diversi Tagli

  This is the BBQue plate with different cuts, served with pickles, coleslaw, corn on the cob, and lime, plus veal rib. You can taste every minute of cooking that meat has gone through. The pulled pork is good, and the corn is nice too — it has a caramelised feel. The brisket is strange: it has toasted notes, a bit sweet, a bit bitter — I didn't expect that on a cut like this. The pork ribs are good too. This BBQ portion is enough for two.

• Torta alla Zucca

  We close with a slice of pumpkin cake. It's a nice finish to the meal.

Dishes mentioned

• Panino con Porchetta

  This porchetta sandwich is huge and costs very little — it's a great deal. The meat is from the territory and the porchetta is amazing.

Dishes mentioned

• Panino con Burrata, Porchetta e Tartufo

  The bread is extraordinary, the porchetta has a super crunchy crust – let me make you hear it – and the meat quality is insane. The sandwich is stuffed full, nothing falls out, and it's so balanced that I can taste each flavor distinctly: the burrata, the porchetta, and the truffle. It's a mind-blowing experience, no flaws at all. I absolutely recommend it to everyone; if you're in Terni, come to Macelleria Pucci.

Dishes mentioned

• Focaccia Tartara con Mortadella, Pistacchio, Tartufo e Cipollina in Agrodolce

  Look at this focaccia tartara with mortadella, pistachio, truffle, and sweet and sour onion. It's wonderful.

• Sassetta Secca

  I've tasted this sassetta secca before, and it's really really good.

• Vacca Grassa

  We're talking about grass-fed beef, the cooking is wonderful, guys, it's impeccable.

Dishes mentioned

• Focaccia con Sfrizzoli

  This focaccia has an intoxicating smell, and inside there are also sfrizzoli, pork cracklings. I didn't expect that, it's a fantastic surprise.

• Porchetta

  The porchetta has wonderful lard, I tasted it without bread to really feel the flavor. It's delicious, one of the best.

• Tartara con Mortadella e Pistacchio

  This is a tartare with mortadella and pistachio, but it's more like a pâté than a tartare. It melts in your mouth, it's evanescent, it disappears on the palate. Delicious, the truffle is there but doesn't overpower. A real quality hit.

• Tartelletta con Tartara Stracciata e Tartufo

  This tartlet with shredded tartare and truffle is also special. I didn't taste it right away, but later I did and I really liked it.

• Bistecca di Vacca Grassa

  This beef steak from grass-fed cow is something incredible. The cooking is impeccable, they followed Braca's directions. The meat is marbled, the fat is my favorite part. You can smell the aging, that external crust that forms and is then removed, but it intensifies the fats. It's so tender it melts in your mouth. With a drizzle of oil on top it's exceptional. I got emotional, I almost cried. It's the best steak I've ever eaten.

Dishes mentioned

• Chips alla Porchetta

  These chips are very basic, but nice. A simple thing, but good.

• Selezione di Salumi e Formaggi

  This selection is really good. You can taste the animal, the hay flavour. The mortadella has a meatier smell than normal mortadella, and when you eat it, it tastes more like coppa. The coppa has an incredible orange scent. The prosciutto cotto is out of this world — it tastes like real meat. The cheeses are also good: the fresh one is like bel paese, the semi-aged one is slightly spicy. Everything is homemade, you can see from the greyish colour that there are no preservatives.

• Focaccia
• Supplì

  It's a good supplì, homemade, but in Rome we make them better. The flavour isn't amazing. The mozzarella inside is a bit cold, so it doesn't stretch. The breading is nice, but it's just a good supplì, nothing crazy.

• Crocchetta del Pastore con Prosciutto Crudo

  This croquette has a lot of cheese and onion inside, which is delicious, but the breading overwhelms the flavour of the fry. It didn't make me crazy.