Arista di Maiale Arrosto

Roast loin of pork

Preparation info

  • 5-6

    • Difficulty

      Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

If bistecca fiorentina is Tuscany’s most famous meat dish, this recipe comes a close second. ‘ARISTA’ is the Tuscan word for loin of pork, and at the Falorni Macelleria they cut the loin to keep long bones on the chops. These are then used as a kind of natural grilling rack. In some restaurants Arista is made with boned pork with not such a tasty result as this one.