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“Monday Night Pig Feasts at Bocca”

Starting Monday, October 8, and continuing every Monday thereafter for dinner, Bocca's executive chef James Corona—formerly of Pó, San Domenico, and Bouley—will pay homage to the pig and celebrate its many flavors with an exceptional Roman-inspired Italian pork feast.
 
Through a three-course meal, Corona will highlight a different cut of the animal with each course, starting with braised pork belly, complemented by a house-made fig mostarda.  His next course will incorporate pork jowl in a traditional Spaghetti alla Carbonara, made with imported durum wheat spaghetti, pecorino, and egg.  Corona will conclude the meal with his not-to-be-missed porchetta (pork shoulder), which he marinates for two days in fennel pollen and rosemary and roasts until succulent on the inside and cracking on the outside, served with sautéed broccoli rabe and red onion marmalade.
 
Corona’s special pork feast will be priced at $30 per person.  The restaurant’s regular a la carte menu will also be available at the time this special is offered. 

Bocca is located at 39 E. 19th St.  Reservations can be made through the restaurant at 212-387-1200.
 

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