Arrosto farcito. – Stuffed Roast.

Arrosto farcito. – Stuffed Roast. – Cooperativa Produttori Latte e Fontina


  • 600 g pork loin
  • 50 g of butter
  • Two spoons of brandy
  • water
  • 300 g of Fontina or Fontìfette cheese
  • salt and pepper
  • laurel and rosemary

How to make Arrosto farcito. – Stuffed Roast.

Tie the meat and brown it in butter, season with salt and pepper, add bay leaf and rosemary, bathe with brandy, let it evaporate, add water from time to time. When the roast is cooked, untie it, cut it into slices without reaching the bottom, and between each piece, insert slices of Fontina or, even better, Fontìfette. Bind with string and put in a hot oven until the cheese has melted.
Accompany with new potatoes browned in the same sauce.

Regional Recipe from Aosta Valley


600 g di lonza di maiale
50 g di burro
Due cucchiai di brandy
300 g di formaggio Fontina o Fontìfette
sale e pepe
alloro e rosmarino

Come preparare l’Arrosto farcito.

Legare la carne e rosolarla nel burro, condirla con sale e pepe, aggiungere alloro e rosmarino, bagnare con il brandy, lasciarlo evaporare, aggiungere acqua di tanto in tanto. Quando l’arrosto è cotto, slegarlo, tagliarlo a fette senza raggiungere il fondo, e tra un pezzo e l’altro inserire fette di Fontina o, meglio ancora, Fontìfette. Legare con lo spago e mettere in forno caldo fino a quando il formaggio si sarà sciolto.
Accompagnare con patate novelle rosolate nella stessa salsa.

Ricetta regionale della Valle d’Aosta

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at