Chef notes
A while back, my chefs and I took a trip to Italy. This is a riff on a sandwich we had at a little shop there. Slow roasted pork, dipped in its own broth, spicy aioli, crispy pork skin (to mimic a whole roasted pork), a classic Italian salsa verde and pickled red onions to cut through all the richness. It was a favorite of ours then and has quickly become a team favorite now at Bar Tutto.
Dining and Cooking