Regional cooking Piedmont, arrosto di maiale

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	`ARROSTO DI MAIALE`

	`It is another second of meat that enriched the importance of our culinary tradition. In this dish the meat is "roasted" or burned out, then we continue with a slowly cooking. Not to dry and keep the meat soft inside, the roast is further sprinkled with white wine which give flavours to meat. Once cooked the roast is sliced on a wooden plank and served hot with potatoes, carrots or salad as a side dish.`

	`Wine: Dolcetto d'Alba`

	`Season: suitable in all seasons`

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