Arista di Maiale Arrosto

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.