Organic lard "macchiaiola maremmana" black pig, placed at the end of cooking on Agerola fior di latte, salted zabaglione, and grated black truffle.

The traditional Neapolitan recipe marries BBQ culture with smoked Agerola provola on a base of Genoese-style stewed onions, low-temperature cooked pulled pork, drops of BBQ carrot sauce, and chives.

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