- 800g to 1 kg boned loin of pork
- Half a clove of garlic
- A whole lot of fresh rosemary, sage and bay leaves
- extra virgin olive oil.
This Is Another Tuscan Classic. The Name 'Arista' Apparently Originated In 15th Century Florence, When The Patriarch Of Costantinopole Was Invited At The Medici Palace For Lunch. He Liked This Dish So Much That He Shouted 'Aristos!', Which In Greek Means