leeee, Here one of the most famous and delicious recipes! Mamma Graziella gave it to us as a present!

It used to be thought (Perhaps with someones imagination working overtime) that the name derived from the Greek term Arista, which, being a neutral plural, means “excellent things". This superlative was presumably cried out by appreciative Greek guests during a sumptuous banquet held on the occasion of the Council of Florence in 1439, when prelates of the Roman Catholic and Greek Orthodox churches met.

But perspicacious scholars subsequently noticed the use of the term “arista” arising with a certain frequency on menus which were served to the Priors of Florence towards the middle of the fourteenth century. Whatever the truth, this roast pork represents without doubt one of the most important contributions of Florentine cuisine to universal gastronomy. So delicious is it that it will be fully appreciated even without knowing the origin of the name - just try it and you will see.

Ingredients:

• 1 1\2 KG of loin of Pork on the Bone
• 2-3 Cloves of Garlic
• Sprig of Rosemary
• Peppercorns
• Extra Virgin Olive Oil

• Difficoltà: medium
   
• Tempo: 2,15h

 

Procedure:

Take the loin of pork ( even if carving becomes more difficult, it absolutely must be on the bone because the taste is indisputably improved) and roll it in chopped rosemary, garlic, salt and pepper. lf you like, you can score the meat with a knife and stick some peppercorns in the slits.

Grease an oven tin, put in the pork and cook in a slow oven for a couple of hours. While cooking, the meat will exude a tasty gravy that you can cook potatoes in (but also turnips, Swiss chard, cabbage or spinach) to make an excellent, appetizing side-dish. This is a dish fit for feast»days and is delicious even eaten cold, carved thinly and washed down with some good red wine.