There’s a certain place in the East Village that offers porchetta sandwiches so warm and succulent that everyone knows about it. Porchetta, as you probably know, is a rolled pork roast stuffed with garlic, fresh herbs, and fennel, with the skin wrapped tightly around it so the juices stay inside and the skin browns as it’s roasted.
But what you maybe don’t know is that a few other places downtown also make porchetta. At Di Palo, the city’s greatest latticini (Italian cheese maker), and one of the few great things in Little Italy, a prodigious porchetta is turned out every day.
There it rests upon the counter, inviting you to buy a slice or two. If you’re lucky, it will still be warm.