Salvatore Di Angelo Best Master Pork Chef

Piazza Vittorio Emanuele in Campli. It is 20 August and the famous Sagra della Porchetta, the first Abruzzo festival established in 1964, draws to a close. It is a very famous festival that attracts thousands of people from the region and beyond every year. In fact, gourmets who appreciate one of the delicacies of Abruzzo cuisine, porchetta (roast suckling pig), which in Campli is prepared with special procedures according to ancient traditions handed down from generation to generation, which makes the Campli porchetta makers a master and the porchetta di Campli a delicacy that is difficult to equal.

The festival closes with the prize-giving for the best porchetta maker designated on the basis of a very strict regulation: the popular jury is made up of 31 Camplesi drawn by lot representing all age groups, flanked by seven representatives of the municipality. Surprise checks are carried out throughout the festival and the evaluations are very strict, made by connoisseurs and fine palates.
In 2013, Salvatore Di Angelo triumphed, who not only won the First Prize, but also the Special Critics' Prize.

The prizes awarded to the winner are closely linked to the traditions of Campli, a town rich in history and places of cultural interest. In fact, to Di Angelo went a knife engraved with the emblem of the National Archaeological Museum of Campli, offered precisely by the Museum. And this is because the knife is the tool that symbolises the work of shepherds and porchettai (pork butchers), an activity that has been linked to the life of the town for centuries, so much so as to find traces of it in the 16th century Statutes.

Campli therefore knows how to combine history, tradition and culture with good food.