Just get up and dance!
And dance you will when the aroma of the grill hits your nostrils. What is an outdoor food festival without burgers, pulled pork, pork ribs, and hot dogs? STREEAT organizers had a list of participating trucks posted to their FB, making it easier to figure out the ‘protein du jour’ in advance. Well, easier said than done when there are several items on a menu, so, picking up from the previous post…
Fans (carnivorous ones) of Frances Mayes’ Under the Tuscan Sun might be tickled to know that the pork served at Porcobrado comes from their own Cinta Senese livestock raised in the hills of Cortona. The pigs live la dolce vita allevata all’aperto (open-air environment) before being turned into deliciousness like this one with a sauce made from the mild-flavored giant garlic of Valdichiana. And if garlic isn’t your thing, other options included Classic without sauce, Piccante with jalapeno, al Vino with syrah, and Chutney with white onion and citrus.
Loved the mild garlicky flavor of this, but had no room to try the rest of the menu 😦
6. Phil’s Slow Smoked American Barbecue
Whenever I see American anything over here I’m always a little dubious. But I had read so many great reviews for PSSAB that I was halfway into being a believer before even meeting them. Their pulled pork with coleslaw, pickled red onion, and bbq sauce is AWESOME (my words exactly when I complimented one of the cooks), so much so that I saved half of it to warm up on the griddle at home and relive the experience. The best kind of deja vu if ever there was. We went back for the spare ribs but they were out (temporarily I’m sure), which only proves Phil’s awesomenessnessness.
7. Primo Sapore
While we were more than satisfied with our protein choices for the day, the idea of digging into a bread bowl stuffed with piping hot pasta and beans was too good for the MotH to pass up. It was that or the saffron risotto with sausage in a cracker bowl, but I promised myself that I would save room for dessert!
Next up…STREEAT at Carroponte Milano part 3: room for dessert