Where Chefs Eat

I always ask friends of mine who play the guitar who their favorite guitar players are. There's something fun about hearing from knowledgeable people about why they look up to someone else who is talented in their field. For the same reasons, I really like this roundup of favorite meals from chefs and foodwriters. You get stuff like this from the owner of the restaurant Porchetta:

Porchetta sandwich at a butchers in Bevagna, Umbria. As the owner of Porchetta I feel it is my duty to eat as much porchetta as I can when visiting Italy just so I can make sure I remember what its supposed to be. In recent years however I am sad to say that the environment usually blows away the product. Like everything else the truck stands I loved as a child seem to have become industrialized shadows of their former selves. The bread is dry and tasteless the porchetta even more so. But stumble into the dark butcher shop in Bevagna where the ceiling is covered with house-made hams, guanciale, pancetta and lonzo and in the back behind the case is a glorious porchetta. The skin is crisp and crackly, the tender moist meat perfumed with all the aromatics that it was stuffed with, sliced thick with ample pieces of crisp skin its placed into bread from stone ground wheat fired in a wood fired oven. This is where the inspiration comes from, this is what it used to be and this is still something for me to strive to reach.