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Bask In Cecconi's Special Roasted Porcetta This Week

Matthew Kang is the Lead Editor of Eater LA. He has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. He's the host of K-Town, a YouTube series covering Korean food in America, and has been featured in Netflix's Street Food show.

Photos by Frank Lee

Cecconi's is one of those swanky, beautiful dining rooms filled with Hollywood-types that tend to nosh on the delicate Italian cicchetti and other "reasonable bites" (though the happy hour burger is pretty darn tasty). But once in a while, chef Alessio Biangini wants to jump out of routine with something a little gut-busting. And this week, Biangini goes big with a pitch-perfect wood-oven roasted porchetta from Niman Ranch served with a side of peperonata and crisped potatoes.

It's a gluttonous meat-lover's paradise, replete with crackling skin and a thick umami-intense sauce laced over the top and served on the side. Biangini learned this method of making porchetta from his uncles, who own a food truck in Italy's Abruzzo region. Here now, a play-by-play of Biangini's porchetta, available this week until Friday evening for $28 at Cecconi's.

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