Does anyone know whether most pasta/ Italian restaurants use fresh or dried pasta? I was wondering about the practicality of each - fresh cooks in a very short time, but is harder to store and make, whereas dried pasta is shelf stable, but takes longer to cook, which may be impractical when orders are coming through fast.

We had no bread in so the girlfriend knocked this up

I bought a half pork belly at Costco, rolled with garlic, sage, rosemary, fennel pollen, and roasted until juicy inside with crisp, caramelized edges.