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

Story of the Dish Tuscan beef stew is built on restraint rather than excess. In the countryside, tougher cuts of beef were traditionally transformed through slow cooking with wine, aromatics and whatever the pantry offered. Cannellini beans, one of Tuscany’s most recognizable staples, bring creaminess and substance while rosemary provides the resinous perfume that ties the dish to the region. This version keeps the flavor architecture rustic but applies professional control:

Italian Herb Roasted Venison with Juniper Jus Roasted Venison Loin with Rosemary, Sage, Thyme, Juniper, Celery Root Purée and Red Wine Jus By Chef Gianluca Deiana Cervo Arrosto alle Erbe is one of the most elegant ways to prepare venison because the technique allows the natural character of the meat to remain completely recognizable. Unlike shoulder, neck, or other working muscles that benefit from hours of braising, venison loin is naturally tender and extraordinarily lean.