Arista di maiale

Arista di maiale

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  • 6
  • Easy
  • 20 minutes
  • 3 hours

Arista di maiale is a simple Florentine roast pork on the bone cooked in verjuice. You can swap the verjuice for white wine if you would like.


  • 4 T olive oil
  • 2 T rosemary, finely chopped
  • 6 cloves garlic, finely chopped
  • 2 t lemon zest
  • approx. 1.4 kg pork rib-eye or sirloin on the bone , at room temperature
  • 1 cup verjuice

Cooking Instructions

1. Preheat the oven to 195°C. Mix the oil, rosemary, garlic and lemon zest.

2. Place the meat on a roasting rack that fits into a roasting tray. Using a sharp knife, make small incisions all over the meat. Rub the olive oil mixture all over the making sure it penetrates the incisions. Pour over the verjuice and roast for 3 hours.

3. Increase the oven’s temperature to 220°C and roast for a further 5 minutes.

4. Remove from the oven and rest for 15 minutes. Slice and serve.

Cook's note: Serve the pork with roast potatoes that can be added to the pan juices 1½ hours into the cooking time. You could also add a bunch of grapes halfway through. Swap the verjuice for white wine if you like.

Find more Italian recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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