Pampanella molisana

Description

Not much is known about its origins, but its name come from the word “pàmpino”,
which refers to the leaves on which the meat was cooked. The correct name would
be roasted pork “pampanella” style.

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Recipe

The day before, cut the meat into slices, rub with salt and spices, and marinate it for
24 hours, in a paper cone.
The following day, bake in the oven for 2 hours at 160°C, then add the vinegar, bake
at 170°C for 30 minutes, and serve.