Porc Rôti à la Porchetta

Thirty-five years ago Ermenegildo Chiodo arrived in Nice from Piedmont, 11 years old & nothing in his pocket but a recipe for porchetta. He started work in the Characuterie Saint François, where, after 14 years, he was helped by his employer to buy out the business. The only competition was from travelling porchetta vendors who bicycled from Piedmont over the mountains to Nice. Even now, when the competition is considerably more sophisticated, people come from all over the city to buy t