Back to news Guest editor Uilliam Lamberti: How to cook Italian porchetta and perfect tiramisu


Today Uilliam Lamberti is telling in his last article about men’s dish “porchetta” and perfect women’s dessert “tiramisu”.

Uilliam Lamberti, brand chef and co-owner of restaurants with original cuisine Uilliam’s and Porketteria ZIZO, became a guest editor of the column “Food and recipes” in February. Last week the Italian chef told about the bonds with the Jewish culture and revealed the recipe of Vorschmack. Today Uilliam Lamberti is telling about men’s dish “porchetta” and perfect women’s dessert “tiramisu” in his last article.

I love meat like many men. Today I would like to tell about the traditional Italian dish – porchetta. The recipe of porchetta has been existed for many centuries, but even today you cannot imagine Italian holiday without this dish. From my point of view, pochetta is one of the most delicious dishes in the whole world that is why the menu was created around it in my restaurant chain of author’s fast food Porketteria ZIZO.

Porchetta is a baked meat roll, which is traditionally made from pork, hence the name from the Italian “porco”, pork. Surprisingly, the recipe hasn’t changed since the Middle Ages. The process of cooking porchetta takes more then a day: meat is marinated in herbs and spices, bandaged with rope and baked in the special oven for making it tender and juicy. Thus you receive flavor fried roll with crispy crust.


We make porchetta strictly from natural ingredients in Porketteria ZIZO and we are not limited with only one type of meat. Guests may choose pork, lamb or chicken. The main our dish, “zizo” (the word “zizo” means “meat” in some regions of Italy) is a bun with vegetable filling and porchetta. This dish is a perfect variant for family dinner in cold days. And original Italian desserts (for example ”tiramisu” or “panna cotta”) will perfectly match coffee or tea. Brand chef Bruno Marino who is famous for his patisserie cooks these desserts for guests of Porketteria ZIZO.

Today I want to share with you the recipe of two dishes from Porketteria ZIZO: flat bread with chicken porchetta and our branded tiramisu.

Pita with chicken porchetta

We have an exceptional technology of cooking porchetta in Porketteria ZIZO with lots of herbs and spices, in a special oven. But I invented for you an alternative recipe, which is possible to implement at home.


Ingredients (for 1 portion):

Flour – 55 gr

Water – 35 ml

Oil – 8 ml

Salt – 2 gr

For the filling:

Red onion – 7 gr

Cucumber – 10 gr

Tomato – 15 gr

Caesar sauce – 40 gr

Iceberg lettuce – 25 gr

For the porchetta (1 kg):

Chicken fillet – 1 kg


Rosemary – 5 gr

Thyme – 5 gr

Black ground pepper – 3 gr

Fresh parsley – 10 gr

Garlic – 15 gr

Dill – 10 gr

Vegetables oil – 20 gr

Cooking method:

  1. Mix all ingredients for the pita (flour, water, oil, salt) and make dough. Roll out the dough in a pita of a circle shape. Bake both sides of pita on a hot and dry pan.
  2. For the alternative porchetta: mix all spices and strew chicken fillet with them. Fry chicken on a low heat until it is ready.
  3. Lay out Caesar sauce, red onion, barrel cucumber, tomato and chicken porchetta on a pita. Add mix of spices and Iceberg lettuce. Roll everything and grill under pressure.



Ingredients (for 4 portions):

Mascarpone – 250 gr

Eggs – 3

Savoyard biscuits – 100-150 gr

Espresso – 150 ml

Sugar – 35 gr

Cacao (powder) – 3 gr

Cooking method:

  1. Separate yolks from whites.
  2. Whisk sugar and yolks. Add 250 gr of mascarpone and mix thoroughly. You received cream mascarpone. Put the mixture in a pastry bag.
  3. Cook espresso and add 15 gr of sugar in it. Allow coffee to cool and then dip biscuits in it.
  4. Lay out biscuits in a baking sheet. Leave it for 5 to 15 minutes in order to soak it with espresso. After that lay out mascarpone cream in a baking form and soaked Savoyard biscuits in layers: layer of mascarpone cream – layer of biscuits – layer of mascarpone cream – layer of biscuits – layer of mascarpone cream.
  5. Strew the dessert with cacao powder.

Buon appetito!