Source: Atlas Obscura
Whether in Sicily or Staten Island, old-school Italians agree that one classic pork dish is not getting its due. Braciole (singular for braciola) can be found on Italian menus worldwide, but contenne, or pork skin, braciole is a rarity indeed.
For those unfamiliar with delectable world of roulade, in Italian cuisine, braciole has come to refer to almost any dish featuring thinly sliced meat that has been filled (customarily with cheese and breadcrumbs), rolled, braised, and sliced into little meat pinwheels. Contenne braciole, however, celebrates pork skin as its singular, scrumptious centerpiece.
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