Arista alla fiorentina

Whether prepared with carré and with all the bone or made from a less noble cut, such as the coppa, the pork loin always follows the same preparation

And it is always very much appreciated.

Here I reported the complete recipe, accompanied by the whole photographic sequence.

Buon appetito!

ADVICES AND NOTES:

• Here are the photos of the classic variant, with the whole carré still attached to the bone! 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 
  •