Gennaro Contaldo’s Recipe for Di Marco Pinsa Sorriso with Roman-Style Porchetta

The third and final recipe in the exclusive collaboration between Di Marco and beloved Italian chef Gennaro Contaldo takes us straight to the heart of Rome. What better way to honour the capital’s culinary tradition than with porchetta? The slow-roasted, herb-filled pork that has delighted generations.

For this special dish, perfect as an Italian street food solution, Gennaro uses the Sorriso, a unique, foldable Pinsa that’s ideal as a meal on-the-go. He fills it with thin slices of homemade porchetta, a tangy sweet red onion and apple sauce and adds a final touch to the dish with a handful of fresh rocket.

Are you thinking to surprise your customers with an Italian smile with the original pinsa romana? It’s time to Find out how by filling our form.

Ingredients needed for 4 Pinse Sorriso

For the porchetta:

• 1kg pork belly – ribs removed, excess fat trimmed
• Coarse sea salt and crushed black pepper
• ½ handful of sage leaves, finely chopped
• Leaves of 4 thyme sprigs, finely chopped
• Needles of 4 rosemary sprigs, finely chopped
• 1 tsp fennel seeds, crushed
• 2 garlic cloves, diced
• 1 or 2 large carrots, halved lengthways
• Olive oil, for drizzling

For the sauce:

• 4 red onions, thickly sliced
• 2 apples, peeled, cored and chopped
• 140ml water
• 2 tbsp olive oil
• 2 tsp mustard
• Salt and pepper

To assemble:

• 4 x Di Marco Sorriso di Pinsa
• 60g fresh wild rocket
  
  

Method

1. Prepare the porchetta

Preheat the oven to 200°C (fan). Lay the pork belly skin-side down. Rub with salt and pepper, then evenly spread the chopped herbs and garlic over the meat. Carefully roll the meat along the longest edge and secure with kitchen string. Rub with a little olive oil.

Place the carrots in a small roasting tin and set the rolled pork on top. Roast for 2 hours – after 1 hour, reduce the oven to 160°C fan.

Once cooked, remove from the oven and allow to cool completely on a board. Slice the porchetta thinly.

2. Make the sauce

Meanwhile, place the onions, apples, water, olive oil, salt and pepper in a saucepan. Cover and cook over a low heat for about 25 minutes until stewed and soft. Remove from the heat, stir in the mustard and adjust the seasoning to taste.

3. Bake and assemble

Bake the Di Marco Sorriso di Pinsa for 5–8 minutes, as instructed on the packet. Slice each open along the side.

Spread a little of the warm onion and apple sauce on one half, add a few slices of porchetta, top with rocket and close to serve as a sandwich. Enjoy while still warm.

Let’s end the journey with a smile

With this third recipe, Gennaro concludes the taste journey he began with Di Marco: starting with the warmth of meatballs in sauce, passing through the sweetness of the South with caponata, it's now time to savor the authentic taste of Roman flavors.

Three recipes, three stories, and as a single protagonist Di Marco's Pinsa: versatile, crunchy, and authentic.

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