Justin Smillie, the effervescent chef at Upland, was at Barbuto for a few years. He definitely left his mark on the restaurant. His large frame and ever-so-large personality helped push Barbuto forward. He loved to explore the boundaries of Italian cookery and he was infatuated with porchetta. At first I was skeptical, but his efforts to make a wonderful porchetta proved out. Here is my interpretation of Justin’s dish. The meat cur
