It’s late afternoon in a kitchen in a rambling stone farm house in Tuscany. You’ve been in the garden gathering fennel, garlic, onions, rosemary. Someone has poured you a glass of crisp, cold sparkling Prosecco. You’re preparing dinner. Arista is the traditional pork roast studded with garlic and rosemary and spit-roasted over hot coals. Porchetta is a nearly boneless whole suckling pig, rubbed with rosemary and stuffed with its own highly seasoned innards.
Tuscany is a wonderful dream. How lovely to create this state of mind in your own kitchen. This recipe for stuffed loin of pork is a easier than either of these traditional Tuscan dishes but with all the same gorgeous flavours. Put on your apron and click PORK LOIN IN THE STYLE OF PORCHETTA for this recipe I have adapted from Mario Batali’s book Molto Italiano.