Heirloom Berkshire Pork Chops Tuscan Style

In Tuscany, the arista (pronounced AHR-ee-stah) — roast, bone-in pork chop — is named after the Greek word arista — literally, “the best.”

Here at Ciao Bello, chef de cuisine Bobby Matos is serving his heirloom Berkshire Pork Chop Tuscany style, accompanied by white cannellini beans that have been slow-cooked with a kiss of Calvados and then dressed with Tony Vallone’s own extra-virgin olive oil from Sicily.

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