The history of the pig roast spans a multitude of generations and cultures. While there is evidence of whole roasting a hog over a rotisserie as far back as the “Bronze Age,” the common theme for this cooking technique is centered around community and celebration. While the concept of a pig roast is not new, it takes a passionate chef to make it exciting. That is exactly what VIA’s executive chef, Bill Brule, has accomplished with this month’s Italian Pig Roast.
As the name states, VIA Italian Table is recognized for its Italian dishes—both traditional and modern. To that end, chef Brule, has evolved VIA’s menu far beyond the annual fall Pig Fest offerings by paying homage to the most common cured meat in Italy: pork.
VIA general manger, Keith Carolan, explained. “With the Italian Pig Roast, we go back to the core element where pig takes center stage. We utilize every aspect of the animal with every detail of each course.” He continued, “this is the first time we’ve been able to do a tasting menu at VIA where we break the mould of what all the other Italian restaurants are doing. We focus on the whole hog and we channel our European inspiration to create a large table experience around it.”
Diners can expect to come together and celebrate at VIA’s Italian Pig Roast. “Obviously, summer is a time for barb-b-queuing, but it’s also the perfect time to take authentic Italian flavors and adapt them through a primordial process.” Whether it’s starting with the crispy pork meat balls or crispy fried pork skins, you’ll prepare your taste buds for either the house butchered, slow roasted suckling pig with Tuscan roasted potatoes and a rich pork reduction sauce or the pieces of slow roasted pork with green beans, pea tendrils accompanied with orecchiette pasta tossed in a light black pepper and parmesan cream sauce.
Chef Brule combines flavors and textures that will bring you back to experience “la famiglia” all month.
Each day in July, the Italian Pig Roast will be available at VIA Italian Table and includes a choice of an appetizer or dessert, a sumptuous roasted pig entrée and a perfectly paired glass of either Scarpetta “Frico Bianco” Friulano & Chardonnay, Scarpetta “Frico Rosso” Sangiovese, or Wormtown’s Hefeweizen, Warthog Wheat. Better yet? This $43 value meal is available for $29.99… reason enough to try every course combination this summer
