Fabio Trabocchi gained fame, and a James Beard award, for his modern Italian food at Maestro in Virginia. Now, he’s Michael White’s replacement at Fiamma, and his contemporary take on porchetta, the most intensely rural and down-market of dishes, is a fair example of Trabocchi’s style: “In Italy, porchetta is a pig on a spit with wild fennel. It’s either boned and stuffed in a meat-loaf shape or opened up, like a book, on a spit. It’s something we tried to reinvent with a modern version without losing the original flavors.” As always, mouse over the different elements to see them described in the chef’s own words.
