{"id":3527,"date":"2025-11-05T21:52:07","date_gmt":"2025-11-05T20:52:07","guid":{"rendered":"https:\/\/www.dimarco.it\/?p=3527"},"modified":"2025-11-06T21:02:37","modified_gmt":"2025-11-06T20:02:37","slug":"gennaro-contaldos-pinsa-sorriso-with-porchetta-brings-the-taste-of-rome-to-your-table","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/en\/ricette\/pinsa-sorriso-con-porchetta-gennaro-contaldo-porta-il-gusto-di-roma-a-tavola","title":{"rendered":"Gennaro Contaldo\u2019s Recipe for Di Marco Pinsa Sorriso with Roman-Style Porchetta"},"content":{"rendered":"<p>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\u2019s culinary tradition than with porchetta? The slow-roasted, herb-filled pork that has delighted generations.<\/p>\n\n\n\n<p>For this special dish, perfect as an Italian street food solution, Gennaro uses the Sorriso, a unique, foldable Pinsa that\u2019s 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.<br><br>\n\nAre you thinking to surprise your customers with an Italian smile with the original pinsa romana?\n<a href=\"https:\/\/mailchi.mp\/dimarco\/uk\" target=\"_blank\">It\u2019s time to Find out how by filling our form.<\/a><\/p>\n\n\n\n<p><strong>Ingredients needed for 4 Pinse Sorriso<\/strong><\/p>\n\n\n\n<p>For the porchetta:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1kg pork belly \u2013 ribs removed, excess fat trimmed<\/li>\n\n\n\n<li>Coarse sea salt and crushed black pepper<\/li>\n\n\n\n<li>\u00bd handful of sage leaves, finely chopped<\/li>\n\n\n\n<li>Leaves of 4 thyme sprigs, finely chopped<\/li>\n\n\n\n<li>Needles of 4 rosemary sprigs, finely chopped<\/li>\n\n\n\n<li>1 tsp fennel seeds, crushed<\/li>\n\n\n\n<li>2 garlic cloves, diced<\/li>\n\n\n\n<li>1 or 2 large carrots, halved lengthways<\/li>\n\n\n\n<li>Olive oil, for drizzling<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>For the sauce:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 red onions, thickly sliced<\/li>\n\n\n\n<li>2 apples, peeled, cored and chopped<\/li>\n\n\n\n<li>140ml water<\/li>\n\n\n\n<li>2 tbsp olive oil<\/li>\n\n\n\n<li>2 tsp mustard<\/li>\n\n\n\n<li>Salt and pepper<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><br>To assemble:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 x Di Marco Sorriso di Pinsa<\/li>\n\n\n\n<li>60g fresh wild rocket<br><br><\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large is-resized nodisplaymobile\"><img fetchpriority=\"high\" decoding=\"async\" width=\"819\" height=\"1024\" src=\"https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/10\/Immagine-interno_Articolo-seo-Porchetta-819x1024.jpg\" alt=\"\" class=\"wp-image-3528\" style=\"width:505px;height:auto\" srcset=\"https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/10\/Immagine-interno_Articolo-seo-Porchetta-819x1024.jpg 819w, https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/10\/Immagine-interno_Articolo-seo-Porchetta-240x300.jpg 240w, https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/10\/Immagine-interno_Articolo-seo-Porchetta-768x960.jpg 768w, https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/10\/Immagine-interno_Articolo-seo-Porchetta-10x12.jpg 10w, https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/10\/Immagine-interno_Articolo-seo-Porchetta.jpg 1080w\" sizes=\"(max-width: 819px) 100vw, 819px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Method<\/strong><\/p>\n\n\n\n<p>1. Prepare the porchetta<\/p>\n\n\n\n<p>Preheat the oven to 200\u00b0C (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.<\/p>\n\n\n\n<p>Place the carrots in a small roasting tin and set the rolled pork on top. Roast for 2 hours \u2013 after 1 hour, reduce the oven to 160\u00b0C fan.<\/p>\n\n\n\n<p>Once cooked, remove from the oven and allow to cool completely on a board. Slice the porchetta thinly.<\/p>\n\n\n\n<p>2. Make the sauce<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>3. Bake and assemble<\/p>\n\n\n\n<p>Bake the Di Marco Sorriso di Pinsa for 5\u20138 minutes, as instructed on the packet. Slice each open along the side.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<h3 style=\"color:#F8B233; font-family:'Playfair Display';font-style: italic;\">Let\u2019s end the journey with a smile<\/h3>\n\n\n\n<p>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&#039;s now time to savor the authentic taste of Roman flavors.<\/p>\n\n\n\n<p>Three recipes, three stories, and as a single protagonist Di Marco's Pinsa: versatile, crunchy, and authentic.<br><br>\n\nDo you want to find out how to serve Pinsa Romana in your business? <a href=\"https:\/\/mailchi.mp\/dimarco\/uk\" target=\"_blank\">Fill out our form to get in touch with us.<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>La collaborazione tra Gennaro Contaldo e Di Marco si conclude con un omaggio a una delle grandi eccellenze della tradizione culinaria romana: la porchetta. Succulenta, aromatica, generosa \u2013 proprio come la cucina di Gennaro. Per l\u2019occasione, ha scelto un formato unico, perfetto per lo street food: il Sorriso, una Pinsa farcibile a mo\u2019 di panino, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3530,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[63],"tags":[],"class_list":["post-3527","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pinsa Sorriso con Porchetta: Gennaro Contaldo porta il gusto di Roma a tavola - Di Marco<\/title>\n<meta name=\"description\" content=\": Gennaro Contaldo prepara un\u2019autentica ricetta romana: Pinsa Sorriso ripiena con porchetta e salsa agrodolce di cipolle e mele.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dimarco.it\/en\/recipes\/gennaro-contaldos-pinsa-sorriso-with-porchetta-brings-the-taste-of-rome-to-your-table\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pinsa Sorriso con Porchetta: Gennaro Contaldo porta il gusto di Roma a tavola - 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