Since porchetta is a government regulated product, only certain places can make it. While Er Buchetto doesn't make their porchetta in house, they get it from a certified purveyor. Thanks for watching!
I can confirm that this was exceptionally fantastic, allthough the owner wasn't too friendly in the beginning. Non the less a part of our trip to Rome I will never forget 👍
I come from a small town close to Rome but i live abroad since 8 year. Every time i fly back home and pass by Rome, "Er Buchetto" is a must stop before taking the train back to my small town (it is also conveniently placed just few hundreds meters from the central train station)!! To everyone visiting Rome, avoid tourists places with "spaghetti bolognese" ad get porchetta instead;D
Porchetta is sooo good! It is not too dry! Just go to Rome, order a Porchetta sandwich, and enjoy! You do not need sauce. The meat is so tender and juicy. Since your in Rome, get some wine anyway, and enjoy that too. But it is not needed to wash down your porchetta !
Cioli company, now also produces great porchetta in New Jersey facility. I had honor of having their products first time in 2015 and I haven’t had better porchetta since. And Lucas is having... the Original Cioli Porchetta PDO. As a food fanatic, I can’t be anymore jealous than this.
Had a chance to try El Burchetto way back in 2014. Admittedly, it was a little dry, probably could've used some sauce, etc. But I realised I was missing the point. We're all so spoiled these days with so much ready and available. This is a story about porchetta, El Burchetto and Alessandro, a very nice and accommodating man who kept a very Roman tradition simple and authentic. Sure, we can always make our very own great, juicy, innovative sandwich. El Burchetto's porchetta sandwich is perfect in it's comforting simplicity and it's place in anything and everything Rome.
Real shit. How does a young person get there foot into the food journalism business I would love nothing more than to travel and discover foods and different traditions then give them light
yeah girl y no make it simple. im always watch Eater's video over and over again, but this one id prefer watch without volume next time.dang Lucas feat. NIck still better example for 'talkactive host' type
No dude, I guess you never had porchetta. Vinegar would taste terrible with it, and oil is not needed, porchetta is actually quite juicy and doesn't need anything else to it.
Learn to have less judgment/opinions on women who appear in videos/public/etc. Not everyone should be scrutinized like they’re trying to prove something
sometimes we use. It depends on your tastes and if it is too dry like you said, but the meat has many flavours infused in it that you shouldn t cover. Vegetables can help too
Gianmarco Gianni you make really good points. I certainly wouldn't want to offend them if I was there and meant no offense by my comment. As I watch the video again I am sure that the flavors of the meat would be incredible even if a bit dry and they offer the tomatoes and artichokes as well. I'm just use to seeing slow cooked meat bursting with juices so my initial reaction was dry overcooked. Im sure it would be one of the best things I've ever eaten if I was ever lucky enough to get to experience it!
I've eaten porchetta and it usually is very juicy and doesn´t need anything, but this does look a tad dry. Maybe it had been made a couple of days before and dried out a bit?🤔 That said place looks great and love people who dedicate their entire lives to mastering a great culinary tradition. Did like the explanation the lady gave and the comparison to French gastronomy. Makes sense. At the same time, their level of obsession about what is authentic (insert whatever traditional dish) among chefs is really as intense I would say and kinda funny too. It will be a national crisis and have 20 debates about it if a chef decides to put an extra ingredient in, I dunno, say carbonara and call it carbonara. 😂 I love that passion though!!
Problem is that this place doesn't make the porchetta in house, they buy it predone and just slice it and put on sandwich. (Yes this video is a joke, and this place isn't extraordinary in any way, and pretty much all info is wrong).
mistyc0125 it’s marinaded (cooked) in oil. Roma style whole stem artichokes are great apps and holds well for serving with entrees as well. If you goto specialty shops, the good places carry them jarred or canned. Again, They’re very good
Hang on, what the fuck, that footage at 2:38 is from Lucky Peach's video 'How Italy's Best Porchetta is Made?', which is about Norcineria, a completely different restaurant! (3:32, 3:43, and 3:51 in the Lucky Peach video) What the hell guys? There's no attribution or explanation of this at all!
We credited the photographer and location in the video description and pinned mention of them in a comment at the top of this comment section, thanks for watching!
The shot of the porchetta being made @2:38 is taken from LuckyPeachTV's video of another restaurant posted almost exactly 2 years ago. Compare 2:38 of this video and 3:31 of ruclips.net/video/o5qJ3MAPxS8/видео.html , the 2 shots are identical. 'The name of the other video is 'How Italy's Best Porchetta is Made'. 'Special thanks' is given for the footage but zero mentions of which shot specifically was taken from elsewhere (the most important shot of the product being produced). Seems a tad bit disingenuous and purposely misleading in my opinion.
So, almost all of the footage (2:38, 2:56, 4:43) of the porchetta being made comes from a Lucky Peach video about the Norcino Bernabei in Marino, just south of Rome. Eater needs to credit the source of this footage. ruclips.net/video/o5qJ3MAPxS8/видео.html
It is unexceptionally exceptional. Is she tryna say that the unusualness of the restaurant is very usual? Wtf does that mean? Get on her the meat show, her and Nick are soulmates.
Since porchetta is a government regulated product, only certain places can make it. While Er Buchetto doesn't make their porchetta in house, they get it from a certified purveyor. Thanks for watching!
All the "stock" footage of how they made the porchetta is taken from this video: ruclips.net/video/o5qJ3MAPxS8/видео.html Its not even the same place.. damn Eater.. how low are you.. no credit either to Vito Bernabai, or Gabriele Stabile and Ari Takahashi.
Due to government regulation, porchetta can only be made by certain places. While Er Buchetto doesn't make their porchetta in house, they get it from a certified purveyor. We credited the photographer and location in the video description and pinned mention of them in a comment at the top of this comment section, thanks for watching!
That porchetta sandwhich looks stale and dry as hell! No lubricant, so you have to wash it down with wine? There should be a good ratio of fat to meat if your are putting the porchetta on a sandwhich that way it will not taste flavorless and bland.
![[4K] Watch SpaceX Catch A Starship Rocket From Space!!! #IFT5](http://i.ytimg.com/vi/pIKI7y3DTXk/mqdefault.jpg)
Special thanks to Gabriele Stabile for use of footage filmed at Il Norcino Bernabei.
Hey Guys, Could you ask Gabriele what that blue thing was rolled up in the porchetta?
It's a plastic bottle inserted so that it won't cave in while cutting. Thanks for watching!
Why can't the owner just show you how they made them without taking videos from better Porchetta?
Since porchetta is a government regulated product, only certain places can make it. While Er Buchetto doesn't make their porchetta in house, they get it from a certified purveyor. Thanks for watching!
Eater so you’re saying they don’t make their own porchetta?
I 💚porchetta hello and goodbye and thank you as always for watching my show!! 😘😘
*HEAVY BREATHING*
Lucas Peterson always 😙
I can confirm that this was exceptionally fantastic, allthough the owner wasn't too friendly in the beginning. Non the less a part of our trip to Rome I will never forget 👍
I come from a small town close to Rome but i live abroad since 8 year. Every time i fly back home and pass by Rome, "Er Buchetto" is a must stop before taking the train back to my small town (it is also conveniently placed just few hundreds meters from the central train station)!! To everyone visiting Rome, avoid tourists places with "spaghetti bolognese" ad get porchetta instead;D
no one cares.
I loved Lesley she had so many brilliant sound byte-y gems
Lesley Suter's comparison between Italian and French food was impressive.
This is an amazing video. There are not many italians capable of describing italian kitchen like she did. Thank you
Lucas is the BEST ! Cant wait to see more episodes coming
Porchetta is sooo good! It is not too dry! Just go to Rome, order a Porchetta sandwich, and enjoy! You do not need sauce. The meat is so tender and juicy. Since your in Rome, get some wine anyway, and enjoy that too. But it is not needed to wash down your porchetta !
Cioli company, now also produces great porchetta in New Jersey facility. I had honor of having their products first time in 2015 and I haven’t had better porchetta since. And Lucas is having... the Original Cioli Porchetta PDO. As a food fanatic, I can’t be anymore jealous than this.
Had a chance to try El Burchetto way back in 2014. Admittedly, it was a little dry, probably could've used some sauce, etc. But I realised I was missing the point. We're all so spoiled these days with so much ready and available. This is a story about porchetta, El Burchetto and Alessandro, a very nice and accommodating man who kept a very Roman tradition simple and authentic. Sure, we can always make our very own great, juicy, innovative sandwich. El Burchetto's porchetta sandwich is perfect in it's comforting simplicity and it's place in anything and everything Rome.
it 100% looks dry, and I don't think there has to be some point to excuse it, porchetta just doesn't have to be dry at all
Lucas you are blessed.
Definitely reminds me of the vietnamese banh mi sandwich, looks delicious! Pork should be used in sandwiches more often.
That was the vito's noncineria porchetta, from the lucky peach video, not the one from Er Porchetto
We credited the photographer and location in the video description, thanks for watching!
We’re is the place located at ?
I love 💗 it when someone makes ONE thing great 👍
Lucas never disappoints finally an English speaker who pronounces porchetta right. Its "perché" not "pershe" and not trilling the last "tt" cluster.
I love the simplicity of it. Sliced crispy pork on crusty italian bread.
The new editor is good !!!
great clip, thanks.
thanks for the show
Looks amazingly delicious
I love how this guy knows his stuff does not exaggerate unlike most vloger. Ughhh
luca's brows are on point
Real shit. How does a young person get there foot into the food journalism business I would love nothing more than to travel and discover foods and different traditions then give them light
The new lady is awesome!
I, sometimes, forget how tall Lucas is~
writes down go to Rome at peak..artichoke..season
lol the porchetta being made was a footage from luckypeach video, good job
We credited the photographer and location in the video description, thanks for watching!
That other vid has been a favorite of mine for awhile. I wonder how this place compares. Regardless, would love to visit both one day!
Great video... I would eat that all natural as well. Eat it the way it was intended to be eaten.
You're back! Hi!
Looks good
Hi Lucas 😊
Love your show!
yeah girl y no make it simple. im always watch Eater's video over and over again, but this one id prefer watch without volume next time.dang Lucas feat. NIck still better example for 'talkactive host' type
Lucas hardly got to talk about the food in this episode.
Was this the last season with Lucas? I want more! I would like to dine with him as well..😏
That sandwich actually does look really dry though. Maybe a little oil and vinegar?
Drew Ferrandini Was thinking the same.
No dude, I guess you never had porchetta. Vinegar would taste terrible with it, and oil is not needed, porchetta is actually quite juicy and doesn't need anything else to it.
The meat is really juicy though, the fat just flows from it
Orso Lodo I don’t know. I’ve been watching this show for a minute. It feels like Lucas likes the idea of the place more than the food.
I'm Italian and I can tell you that he loves the food for sure
Learn to have less judgment/opinions on women who appear in videos/public/etc.
Not everyone should be scrutinized like they’re trying to prove something
I'm skeptical about the "not needing sauce" aspect. Maybe if the meat was bursting with juice, but that looks really dry.
When you see how much bread there is, you realize not even American barbecue would make it moist.
sometimes we use. It depends on your tastes and if it is too dry like you said, but the meat has many flavours infused in it that you shouldn t cover. Vegetables can help too
Gianmarco Gianni you make really good points. I certainly wouldn't want to offend them if I was there and meant no offense by my comment. As I watch the video again I am sure that the flavors of the meat would be incredible even if a bit dry and they offer the tomatoes and artichokes as well. I'm just use to seeing slow cooked meat bursting with juices so my initial reaction was dry overcooked. Im sure it would be one of the best things I've ever eaten if I was ever lucky enough to get to experience it!
1:52 Does he live on the second floor?
Im hella hungry now
THX Lol
I've eaten porchetta and it usually is very juicy and doesn´t need anything, but this does look a tad dry. Maybe it had been made a couple of days before and dried out a bit?🤔 That said place looks great and love people who dedicate their entire lives to mastering a great culinary tradition. Did like the explanation the lady gave and the comparison to French gastronomy. Makes sense. At the same time, their level of obsession about what is authentic (insert whatever traditional dish) among chefs is really as intense I would say and kinda funny too. It will be a national crisis and have 20 debates about it if a chef decides to put an extra ingredient in, I dunno, say carbonara and call it carbonara. 😂 I love that passion though!!
Problem is that this place doesn't make the porchetta in house, they buy it predone and just slice it and put on sandwich. (Yes this video is a joke, and this place isn't extraordinary in any way, and pretty much all info is wrong).
but they showed them doing it, preparing it. how do you know they buy it made?
Because I know the place, the preparing is footage from Il Norcino Bernabei.
I finally saw you in Westworld Lucas 😁😎
I was there when I was in Rome and it was the best thing about the city.
Lucas is really back now
Amusing to see how shocked Americans are over the simplicity of Porchetta and other foods that other cultures have enjoyed for centuries.
No credit to Lucky Peach?
We credited the photographer and location in the video description, thanks for watching!
The woman wouldn't stop talking. Hahaha!
better than listening to Lucas's phoned in tone.
She's like a female Jordan Schlansky..
but the artichoke they're eating is preserved though
preserved in what
Lucas Peterson oil
It seems to be in olive oil???
mistyc0125 it’s marinaded (cooked) in oil. Roma style whole stem artichokes are great apps and holds well for serving with entrees as well.
If you goto specialty shops, the good places carry them jarred or canned. Again, They’re very good
Since i cant get this, grabbed a bag of yummy pork rinds/chicharon. :p
Hang on, what the fuck, that footage at 2:38 is from Lucky Peach's video 'How Italy's Best Porchetta is Made?', which is about Norcineria, a completely different restaurant! (3:32, 3:43, and 3:51 in the Lucky Peach video)
What the hell guys? There's no attribution or explanation of this at all!
We credited the photographer and location in the video description and pinned mention of them in a comment at the top of this comment section, thanks for watching!
Lucas my dawg, you were in Westworld WTF
Now come to the Philippines, Lucas
Cigarette fingers making my goddamn sandwich.....
Idgaf what anyone says this is the best sliced ham you can get none of dry age crap or fancy imported meat. This is the real deal worth every penny 😏
The shot of the porchetta being made @2:38 is taken from LuckyPeachTV's video of another restaurant posted almost exactly 2 years ago. Compare 2:38 of this video and 3:31 of ruclips.net/video/o5qJ3MAPxS8/видео.html , the 2 shots are identical. 'The name of the other video is 'How Italy's Best Porchetta is Made'. 'Special thanks' is given for the footage but zero mentions of which shot specifically was taken from elsewhere (the most important shot of the product being produced). Seems a tad bit disingenuous and purposely misleading in my opinion.
These guys are Lazio fans :)
Some ......... Believe its healty and safe
Lucas > awsome
Seems like he's a 5th generation smoker as well at the shop...lol.....Food looks amazing..
Doing it the exact same way for five generations - pork has a plastic bottle in the middle hehe
I'm fairly open minded when it comes to food but "funky gut flavor" doesn't sound appealing what-so-ever.
So, almost all of the footage (2:38, 2:56, 4:43) of the porchetta being made comes from a Lucky Peach video about the Norcino Bernabei in Marino, just south of Rome. Eater needs to credit the source of this footage.
ruclips.net/video/o5qJ3MAPxS8/видео.html
We credited the photographer and location in the video description, thanks for watching!
It is unexceptionally exceptional. Is she tryna say that the unusualness of the restaurant is very usual? Wtf does that mean?
Get on her the meat show, her and Nick are soulmates.
This particular sandwich needed too much defending
are you a Filipino?
I’ve seen better looking porchetta. That one looked SUPER DRY!
WHAT?! HE AIN"T SPEAKING ITALIAN WITH THAT DUDE?
WOAH. Is this fake Lucas? Haha
Looks almost like ma porchetta banh mi
Lucas 😍😘😗😙💕
How could you ignore the blue bottle in the middle of the porchetta and not explain WTF that is?
This porchetta looks exceptional, the sandwich however looks so sad and dry...
Lucas, you're alive?!
Could certainly also do without Mrs Jean Jacket! Great hair style 20 years ago!
D B the world was awesome twenty years ago. don't hate.
Word!
AsianfoodNerd approved
All this time I thought it is pronounced as 'por-che-ta' 😂
I would bring some ketchup packets with me
... but was it Lesley's platonic ideal? Calm it down girl.
Hi Lucas
tesbn tuyet v ngon thank
You really need to go to Napoli.
Goes to place, doesn't use actual footage from place. Confused?
Since porchetta is a government regulated product, only certain places can make it. While Er Buchetto doesn't make their porchetta in house, they get it from a certified purveyor. Thanks for watching!
thats so damn dry man. I'm a chef and no way you are gonna tell me that meat's perfect
It is perfect.
Porchetta is meant to be used like a sausage or a cured meat like prosciutto.
I have a thumbs down. They took video of sewing another porchetta from another video.
hope u went to trapizzino and bonci
This chick knows how to talk about food but she doesn't need to talk SO much. Was this just kind of an intro to see how the viewers would respond?
She is intimidated Lucas' chill and absolute control of tone. She's was trying desperately to make up for it.
To top it off, everything she said was completely false and wrong. Quite disgusting.
Idk, usually when people say an authentic Italian dish is delicious it’s usually not...
Yeah no meat looks dry and they just put it away like McDonalds. I don't buy he's enjoying it as much as he usually does.
0:18 Dafuq is that blue thing inside the meat tho?
All the "stock" footage of how they made the porchetta is taken from this video: ruclips.net/video/o5qJ3MAPxS8/видео.html Its not even the same place.. damn Eater.. how low are you.. no credit either to Vito Bernabai, or Gabriele Stabile and Ari Takahashi.
Due to government regulation, porchetta can only be made by certain places. While Er Buchetto doesn't make their porchetta in house, they get it from a certified purveyor.
We credited the photographer and location in the video description and pinned mention of them in a comment at the top of this comment section, thanks for watching!
Store bought bread?
Why do all American food reviewer use the word “funky”?
I’d rather eat the porchetta with rice.. i think it’s a more perfect match.
This is just your opinion
Is it halal?
That porchetta sandwhich looks stale and dry as hell! No lubricant, so you have to wash it down with wine? There should be a good ratio of fat to meat if your are putting the porchetta on a sandwhich that way it will not taste flavorless and bland.
Why can't this be recreated in the United States....it seems simple enough.
👏
Lucas speaking italian in 1....2...