Pollo in porchetta is a traditional Umbrian dish, based on the region's reputation for pork. It takes humble chicken and turns it into something more flavorful by preparing it "porchetta style". It's simple but delicious enough for guests, who will rave and then ask you for the recipe!


  • 1 whole roasting chicken
  • 50 grams of prosciutto (from Norcia, if possible, to keep things authentic!)
  • 50 grams of lard
  • 2 sprigs of rosemary
  • 2 sprigs of dill
  • 2 cloves of garlic
  • extra virgin olive oil
  • salt and pepper


Oven: 375' F; 190' C; Gas mark 5.

Carefully clean the chicken gut, keeping aside the livers. Rinse inside and outside, then pat it dry with paper towels. Chop the prosciutto along with lard, chicken livers, rosemary, dill and garlic (peeled). Add salt and pepper and mix everything together. Stuff the chicken with this mixture, sprinkle salt and pepper over the surface, and place in a roasting pan. Drizzle with 2 tablespoons of olive oil, cover and cook bake 1 hour, turning occasionally. Remove the chicken from the pan and cut into pieces. Serve and wait for the ooh's and aah's.

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