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Piada Sessions // Porchetta

Searching for a festive meal to make for family and friends? Look no further. Chef Matt’s got you covered with one of his favorite dishes - Porchetta.

Savory, delicious and an Italian culinary tradition that will make you feel REALLY good. Oh – and it might just make its way to Piada’s menu someday.

Make it at home using Chef Matt’s recipe:

What you’ll need

11lb pork belly (skinless)

1 batch of belly seasoning

1.5 oz. freshly chopped garlic

Belly seasoning

1 oz. granulated sugar

2 oz. Kosher salt

1 tsp. freshly ground black pepper

2 tsp. freshly toasted and ground fennel seed

1 tbsp. freshly ground dried rosemary

1 tsp. dried lemon peel

1 tsp. freshly ground Aleppo pepper

(Mix well)


1) Make sure pork belly is clean of skin, then blot it dry with a paper towel.

2) Rub seasoning on both sides of belly and place in a non-reactive pan to marinate in refrigerator overnight (at least 8 hours).

3) Remove pan from the refrigerator and remove the belly to a clean and sanitized work surface.

4) Using a knife, remove the thickest parts of the belly, rearrange to make the belly “even”.

5) Roll the belly TIGHT and tie off with butcher’s twine.

6) Place on a rack in a 450°F convection oven for 30 minutes, then lower to a 350° non-convection oven until an instant read thermometer reads 160°F.

7) Remove and eat :)