Story of the Dish Arista di Maiale is one of the classic roast preparations of Tuscan cuisine: pork seasoned generously with garlic, rosemary, salt, black pepper, and extra-virgin olive oil, then roasted until deeply aromatic and succulent. The strength of the dish comes from its simplicity. There is no heavy sauce and no complicated marinade to disguise the pork. The character is created by the quality of the meat, the perfume of rosemary and garlic, careful seasoning, and p

Vellutata di Ceci, Rosmarino e Aglio Arrosto Story of the Dish Chickpeas are a cornerstone of Italian cucina contadina, appearing in pasta e ceci, soups, stews, fritters, and rustic purées. Their starch and protein produce natural creaminess, so no potato or heavy cream is necessary. Rosemary and garlic are classic central Italian partners for chickpeas. Roasting the garlic softens its sharpness and turns it sweet and nutty. The word vellutata refers to the velvety sensation

Zuppa di Pesce Mediterranea con Cozze, Vongole, Gamberi e Crostoni all’Aglio (Italian Mediterranean Fish Soup with Mussels, Clams, Shrimp and Garlic Crostini) Zuppa di Pesce Mediterranea con Cozze, Vongole, Gamberi e Crostoni all’Aglio Story of the Dish Italian coastal fish soups vary dramatically by port and region, but they share a common principle: the broth should taste unmistakably of the sea and the seafood must be cooked in stages so every ingredient reaches the table