[i]Arista[/i] is a 14th century Tuscan dish consisting of a pork loin, partially separated from the ribs, and roasted with garlic, rosemary and sage. Often potatoes are added to the roasting pan. The name “arista” is Greek for “the best”and legend has it that the Greek Cardinal Basilio Bessarione while visiting Florence, upon tasting the dish, declared it to be “[i]arista[/i]” (the best) and the name stuck. [br]The combination of the crispy, salty crackling with the juicy, tender perfumed meat melds with the potatoes which have soaked up the delicious juices. To achieve the perfect crackling, the skin will need to be rubbed with salt and dried overnight. If you don’t have time for this step, don’t worry too much.[br] [i]Arista[/i] can be eaten hot or cold. If eaten cold dress it simply with olive oil and lemon juice. If you like, you can add 3 finely chopped sage leaves or a small spoonful of ground fennel seeds to the rosemary and garlic mixture.