Pork loin
Pork loin is the cut used in Visit Tuscany’s arista, seasoned with garlic and rosemary and roasted with white wine.
- Cut
- Pork loin
- Tuscan dish
- Arista
At the table
In the regional arista recipe, the loin is seasoned and tied, then roasted with olive oil and white wine and served in thin slices with the cooking juices. The famous story behind the name remains uncertain.
Buy the cut your version calls for and follow its cooking instructions, keeping bone-in meat distinct from boneless loin.
