Recipe Arista Di Maiale Con Cannellini


  • 3 lbs. pork loin center cut, with or without bone
  • a few cloves
  • 2 small sprigs fresh rosemary
  • 1 lb. cannellini beans
  • 1 garlic head, whole
  • olive oil
  • salt
  • black pepper, freshly ground

How to make the Arista di maiale con cannellini:

How to make the arista di maiale con cannellini: Spike the meat in the very center with a battuto prepared with garlic, rosemary and cloves. Brush the meat with oil, add salt to taste and set aside for one hour. After soaking the cannellini overnight, cook them in slightly salted water. Set aside but keep warm.

Place the pork in a greased baking pan, roast in oven at 450°F for 2 hours, turning the meat frequently in its own fat. When the arista is ready, remove from the cooking pan, slice and arrange on serving platter. Serve with the warm beans dressed with olive oil, salt and pepper.

Arista is also very good if served cold. Frequently the cooking juices from the meat are used to cook bitter broccoli or black cabbage, which are then served with the arista.

Arista can also be cooked on the spit.

Serves 4-6

Regional recipe of Tuscany.

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