This recipe from Basilicata produces a succulent pork roast rolled around a stuffing made of garlic, parsley, pancetta, pecorino cheese, chilli and nutmeg. The roast is then braised in white wine and tomatoes until a beautifully golden and crispy crust develops and the meat can be cut with a butter knife. The juices are used to dress pasta (preferably a larger type of orecchiette, cavatelli or strascinati) which is served as a first course. The roast itself is then sliced and served with vegetables as a main course.