Chef Notes

Do you know these ingredients?

Chef Zachary gives you an introduction to some of our new fall menu elements.


Porchetta, a specialty of central Italy, originally refers to a whole pig of about 50 kilos, that's been boned and roasted, typically with the entrails stuffed and sewn in and the meat being seasoned with salt, pepper, garlic, and wild fennel. Here at Mezzo, we use this as inspiration and season, tie, and roast a whole pork belly for 3 hours. This then gets portioned and served with delicious polenta and our sage gremolata.


Pronounced "pack-eh-ree" (roll that "r") · A factory-made short, wide tubes made with durum wheat and water. Also, known as rigatoni, and many other names depending on region. This pasta is typically found in southern Italy, typically Campania. The origins of the word must be looked for in the onomatopoeic Neapolitan paccaria, which means "to slap." The original large fresh pasta, put quickly in the mouth, supposedly slapped the face. Better get extra bread to wipe the sauce off!


Pronounced "en-DOO-ya" · This soft, spreadable, and spicy salumi finds its origins in the small town of Spilinga in Calabria. It is thought that this is the Calabrian interpretation of the French Andouille that was introduced to the area after Napoleon conquered the region. The thriftiness and perhaps stubbornness of Italians brought 'Nduja made with a mix of pork shoulder, belly, fatback and hot Calabrian chilies then left to ferment that brings its tangy funk. Serve at room temperature to spread on bread or eat with cheese.