When Pietro Mattù set off for the United States and then Australia at the end of the last century, he had a very clear idea in his mind: to widen his horizons and then go back home. Because Pietro is an Ariccia man through and through and learnt the art of charcuterie as a young man in the certainty that it was to be his future. In fact, when he returned to Italy, together with his long-standing partner Claudia, he opened a workshop which he called Porchetta Del Ponte and started production. This was 1993 and, within the space of just a couple of years, the firm expanded beyond national borders, exporting the culinary tradition of Pietro’s homeland.
Azienda Delponte
Ariccia (RM)
The artisan approach is the future of tradition.
Porchetta d’Ariccia, designated a PGI in 2011, is made to a centuries-old recipe. It is an icon of Rome street food and one which Pietro and Claudia believe has a place in the future. So, with this in mind, the Mattù family bought an abandoned textile factory in 2016 and set to work turning it into a cutting-edge technological production centre for their top-quality products, a project that also had architectural and social urban redevelopment value.
Giorik became involved in this adventure when the family decided to install its equipment in the kitchen, choosing a complete Unika hob and our top-of-the-range Steambox Evolution combined oven. Thanks to our equipment, their porchetta, whose crispy crackling and the typical white-pinkish colour of the delicately spiced meat make it so unique, is a success.
