The first culinary recommendation we received before going to Florence was the sandwich with the famous Italian Porchetta. As soon as we arrived, I quickly dealed with the task and yes, I can tell you that it's worth trying to prepare this dish at home. It has a special charm when served cold and cut into thin slices. I liked it best in the sandwich, with foccacia, pesto sauce and seasoned with greens and vegetables. This is the perfect version and that's exactly how I recommend it.
My homemade porchetta turned out to be even better, the whole family said it beats the sandwich from Florence. With more attention to details and to the quality of the ingredients, there was no way it could have been otherwise.
Fennel is porchetta's distinguishing mark, its fine and very specific aroma is essential here. You can find it in any online spice store, maybe even in some larger supermarkets. But the hardest part for me was tracking down the right, big enough piece of meat: a whole, boneless, rind-on pork belly, not too fatty.
As I said before, porchetta is ideal when it's sliced and served cold in various sandwich combinations, but also served warm like a classic steak, soft on the inside and crispy on the outside. The leftovers can be frozen and used in various other dishes - sauce with beans, potatoes etc.