Introducing the "Alla Diavola" Calabrian Roast

Introducing the "Alla Diavola" Calabrian Roast

We call this masterpiece "alla diavola" — it is fiery with a sweet tang that we find devilishly seductive. This oven-ready roast is hand-crusted by Antonio Fiasche of Nduja Artisans in Chicago, and takes less than 45 minutes in the oven.The peppers on this loin are almost like a thick marinade that blackens in a hot skillet, and taste as if they were made from pure Italian sunshine at its strongest. The boneless loin is a thing of rare beauty even before it is cooked. It is a supremely marble...
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