Accursio Lota is the head chef from Solare in San Diego, CA. He is originally from a small town in Sicily, Italy, and he grew up learning how to make classic Sicilian dishes from his mother and grandmother. He has a respect for the ingredients he uses, so he only uses quality raised proteins and utilized the entire animal. This video series explains how to debone a pig, stuff it, and wrap it to make porchetta.
