L’arista di maiale ,baked pork loin, is a typical Tuscan roast, with ancient origins, dating back to the 15th century. It is said that Cosimo the Elder, lord of Florence, (grandfather of Lorenzo the Magnificent) convinced Pope Eugene IV to move the Ecumenical Council of the Roman and Greek Church from Ferrara (due to the plague) to Florence, and  on this occasion two terms were born that are still very significant in Tuscan cuisine today: arista and vinsanto. It is said that arista owes his name to the enthusiastic comment “aristos!” (the best) said by the Greek bishops who were served roast pork loin during the Ecumenical Council.

The Florentines repeated it so much that the pork loin was later called “arista”.

In reality, on the other hand, there is a written testimony from 1287 in which they speak of “an arista oven-baked loin”.

Honestly, dish looks succulent, and it is truly tender, juicy and tasty

Recipe  Arista alla FiorentinA

For 8 persons

Ingredients

  • loin of pork 1.5Kg\ 53 ounces (if possible with bones)
  • rosemary 1 sprig
  • garlic 10 cloves
  • Sage 1 sprig
  • E.V.O.O. 4/5 tbsp.
  • white wine 1 glass
    • Fine Salt, pepper to taste

Procedure

  1. Chop   rosemary, and sage.
  2. Press the garlic cloves by hand or knife,but do not peel them.
  3. In a oven dish   pour on 2 tbsp. olive oil, the chopped herbs, salt and pepper.
  4. Bind the meat so it keeps its shape while cooking.
  5. Roll the meat on the chopped mixture.
  6. Sprinkle the meat with salt and pepper
  7. add the garlic cloves in the oven dish
  8. Place in the oven at 200°C /400°Fcook for about 15 minute
  9. Then turn down to 180°C/360°F and cook for 1 ½ hours , pouring on the cooking juices and some wine from time to time. 
  10. When   the loin is ready, let it cool   10 minutes and slice it.

Suggestion : substitute the sage with fennel seeds

Add chopped potatoes in the oven dish when the pork is half cooked

In the photo here you see it served wth baked bell peppers/capsicums or with a Zucchini/courgettes savoury cake.

For a more modern dish, serve it with caramelized onions, garlic sauce and lettuce

Curiosity:

Arista is the whole loin with the bones. But many times the pork is served without the bones. Even if it has the name of lonza, arista can now be requested by the butcher in Tuscany to mean the leanest and most tender cut of meat of the whole pig. It is obtained from the back of the animal, more specifically from the central loin

To enjoy all the flavour, use also  the ribs and cook the piece entirely with a cut between the ribs and the loin . After cooking it , remove the ribs from the loin and slice it.

This cut of meat, being rich in proteins and amino acids, and at the same time low in cholesterol – it even has less than beef – presents itself as an ideal choice in any balanced diet

Try this dish and decide for yourself if the name arista really comes from “aristos”,the best .