Rugged Abruzzo, one of Italy’s most mountainous and idyllic regions - a few hours outside of Rome – was once strictly farm country, with hard-working residents toiling away to put food on the kitchen table. “Our family grew up on the fat of the land,” says Anthony Sacramone, who along with brother Domenico, own Sac’s Place in Astoria, known for one of the best – and underrated – pizzas in NYC. “Every year during harvest, if it was a good one, our aunts and uncles would kill a few pigs and have a huge party; if it was a bad harvest, they just starved.”
Well, no one's going hungry at Sac's Place. A while back, in remembrance of that fickle agricultural economy of yore, the brothers decided to celebrate a bountiful fall harvest by throwing a pig roast of their own at the restaurant. It proved so popular a ritual, the Brothers Sacramone are now gearing up for their seventh annual one, taking place this Thursday and next with a $55 all-you-can-eat feast shared family-style.
First, a tent is set up outside the restaurant. At 9 a.m., Anthony stokes the fires and starts slow-roasting two 45-pound piglets on barbeque spits. “This is something that has to be done slowly; it can’t be rushed otherwise the inside doesn’t get cooked,” he points out.
Throughout the day the meat continues to roast, and as it gets nice and tender, passersby peer in, curious about the sidewalk cooking show. Meanwhile, reminiscent of a simpler, slower era, friends of Sac’s usually come by to chat and keep Anthony company while arguing over who’s buying the first bottle of wine at dinner.
The pigs most likely won’t be ready until around 8 p.m., but before then, guests make their way inside the restaurant and head to one of the tables pushed together to create a feeling of community, and start nibbling on one of the antipasto platters. Anthony is also big on serving up pig with plenty of veggies like roasted yams. “Some people don’t even eat pork, but they come anyway, just for the vegetables,” he says.
More likely, they’re here for the party, though. By the time that pig comes through the door, the crowd is ravenous, clapping, and feeling a bit more like they're part of the family.
Spots are filling up fast; call 718-204-5002 for reservations on Thursday, November 5 and Thursday, November 12
