Autentico – Rolando Beramendi

When I first picked up Rolando Beramendi’s Autentico: Cooking Italian, the Authentic Way, I was instantly reminded of why Italian food is loved worldwide: simple elegance.

Rolando is an importer and connoisseur of the finest ingredients from Italy which is reflected beautifully in this book, his guide to Italian food. Manicaretti, his company, is a frequent winner of awards and his products are well respected by many in the culinary field.

The chef’s “chef”, Rolando tackles the classic dishes such as Spaghetti cacio e pepe and presents them in an authentic way, peeling back layers of adaptations to reach the authentic recipe. He perfectly manages to share decades, if not century old, recipes while yet making them feel modern and fresh. 

A stunning Lattice of zucchini and toasted pistachio; Panettone bread pudding; or Fennel braised in Chianti are a few dishes that will wow and impress even your Italian mother-in-law. This title is not only a cookbook but an education in the beauty of Italian ingredients and cuisine. 

I love the classic Italian cookbooks that are on my shelf, but Autentico has now taken the primo spot in my Italian section. It is not only the beautiful photographs in this book, it is the overall feeling of quality from the narrative, to the profiles of purveyors to the rustic perfection of the dishes shared, that make it so special. This chef loves Italian food and magically casts a spell on readers as well.  

Rolando has a few events scheduled in the US to celebrate this book (as it should be celebrated) and we have added them to our Calendar. Special thanks to the publisher, St. Martin’s Press, for sharing the following recipe with our members today and for providing three copies of Autentico in our contest below. Enter the contest and win a copy for a friend, but buy the book now – you will not regret it. 

Oven-roasted pork (Arista di maiale al forno)
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  • 1 4-pound bone-in pork loin or rib roast
  • 4 garlic cloves, finely chopped
  • 2 teaspoons wild fennel pollen or finely crushed fennel seeds
  • 2 teaspoons cracked Tellicherry black peppercorns
  • 1 teaspoon fresh rosemary
  • 1 teaspoon chopped fresh sage leaves
  • q.b. fine sea salt
  • q.b. cooking extra-virgin olive oil
  • 10 rosemary sprigs, for the pan
  • 10 sage sprigs, for the pan
  • 20 bay leaves, for the pan
  • 1 head pink or regular garlic, cloves broken apart but not peeled, for the pan
  • q.b. robust extra-virgin olive oil, for the pan (*see note)


To prepare the roast: Ask your butcher to make a crack between each vertebrae (my butcher flips the roast over so it is bone-side up and uses his huge butcher cleaver). If I am at home, I use a very sharp chef ‘s knife, and with the help of a rubber mullet or a hammer, I tap between each of the chops until I hear a crack. Once you split the ribs, flip the roast over again, and trim away and set aside some of the fat. Finally, flip the rack to a stand-up position and, using a very sharp knife, begin boning the filet to remove it entirely in one piece. Use the tip of the knife to make a series of incisions and cuts in the meat without piercing all the way though.

Using a mortar and pestle, mash the garlic, fennel pollen, pepper, rosemary, sage, and salt. Add the olive oil until a thick paste forms.

Using your hands, rub the mixture on the inside of the bone rack, and all over the arista. If you have any left over, rub some on the outside bone rack as well.

Using cooking twine, tie the meat back to the rack, wrapping between each rib to make it easier for you to slice and keep the arista tight and whole. Wrap in plastic wrap and refrigerate for at least 8 hours or up to overnight.

Preheat the oven to 400°F (200°).

In a large baking dish, combine the rosemary sprigs, sage, bay leaves, and garlic. Cut the reserved pork fat into cubes and scatter over the top. (If you don’t have enough fat for the size of the rack, drizzle with additional cooking extra-virgin olive oil.)

Tranfer the arista to the baking dish and roast until a thermometer inserted into the center of the rack reads 130°F (55°C), about 40 minutes. Remove from the oven, cover with aluminum foil, and set aside to rest for 20 minutes.

Cut the string as you slice, leaving the others tied up if you are not serving the whole arista. Drizzle with pan juices and robust extra-virgin olive oil and serve warm. I like to save the bones to make Rosticciana.

Note: q.b. stands for quanto basta which, in Italian, means “as much as is needed” or “as much as is enough”

Recipe excerpted with permission from Autentico by Rolando Beramendi (St Martin’s Griffin, 2017) Photographs Laurie Frankel.

The publisher is offering three copies of this magnificent book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 2nd, 2018.

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  • bstewart  on  January 21, 2018

    Tuscan ragu!

  • catmommy9  on  January 21, 2018

    I'd probably try the Tuscan style lasgana.

  • cheftina888  on  January 21, 2018

    aside from the pasta dishes, i'll try the Tellicherry black pepper beef stew (Il peposo alla fornacina dell'impruneta)

  • Yanlavan  on  January 21, 2018


  • Amdona  on  January 21, 2018

    A big meal meat loaf (Il polpettone)

  • Angryyew  on  January 21, 2018

    Tuscan style lasagna.

  • SnarkyLarane  on  January 21, 2018

    Everything about Roast beets, Gorgonzola, and black walnuts (Segato di bietole, Gorgonzola e noci) sounds amazing.

  • lindyjane  on  January 21, 2018

    Blood orange, lemon, and red onion salad

  • tmcginty  on  January 21, 2018

    il polpettone!

  • Shelley.b  on  January 21, 2018

    Tuscan style lasagna

  • jthelwell  on  January 21, 2018

    Roast beets, Gorgonzola, and black walnuts (Segato di bietole, Gorgonzola e noci)

  • LeilaD  on  January 21, 2018

    Gotta be Mixed fried seafood (Frittini di frutti di mare e limoni) for me!

  • heyjude  on  January 21, 2018

    Blood Orange, Lemon and Red Onion Salad

  • littleminxgirl  on  January 21, 2018

    There are a few there I'd like to try.. maybe the lasagna first..

  • kmn4  on  January 21, 2018

    Orecchiette with sausage and broccoli rabe, my way (Orecchiette alla Pugliese a "modo mio")

  • sir_ken_g  on  January 21, 2018

    Beef broth with short ribs

  • rchesser  on  January 21, 2018

    Antonietta's ricotta dumplings in tomato sauce from La Bilancia (Polpette di ricotta di Antonietta)

  • jr0717  on  January 21, 2018

    The lattice of zucchini and toasted pistachios sounds intriguing!

  • Scotsman61  on  January 22, 2018

    Oven-roasted pork (Arista di maiale al forno)

  • SheilaS  on  January 22, 2018

    I would make the Crostini di fegatini and enjoy it with some delicious bread and a glass of wine!

  • lean1  on  January 22, 2018

    Crostini de Melanzana please

  • vickster  on  January 22, 2018

    Chick peas, beet greens and pork

  • sarahawker  on  January 22, 2018

    Roast beets, Gorgonzola, and black walnuts

  • Sueskitchen  on  January 22, 2018

    I'd start with the lasagne

  • sgump  on  January 22, 2018

    The Contessa's rice salad (Insalata di riso della Contessa) sounds nice.

  • LJStubbs  on  January 22, 2018

    Frittata of spaghetti, pancetta, and beans (Frittata di spaghetti, pancetta e fagioli).

  • lgroom  on  January 22, 2018

    Chick peas, beet greens and pork.

  • lpatterson412  on  January 23, 2018

    Tuscan Style Lasagna!

  • Siegal  on  January 23, 2018

    The oven roasted pork sounds good

  • matag  on  January 23, 2018

    My Gato de Patate

  • EmilyR  on  January 23, 2018

    Blood orange, lemon, and red onion salad (Insalata di tarocchi, limoni e cipolla)… blood oranges always remind me of Italy and this salad reminds me of my mother in law.

  • jmay42066  on  January 23, 2018

    Tuscan style lasgana

  • Chef_Jen  on  January 23, 2018

    Focaccia and pesto

  • annieski  on  January 24, 2018

    Stewed potatoes (Patate in umido) (page 298)

  • jc214a  on  January 24, 2018

    The Contessa's Rice Salad

  • Dannausc  on  January 24, 2018

    old hen broth

  • ejsimpson  on  January 25, 2018

    Turkey breast cooked in milk with herbs (Tacchino al latte) though I would also l9ve to try the rabbit or veal tongue too!

  • dkolbow  on  January 25, 2018

    Beef broth with short ribs (Brodo di costata di manzo)

  • Julia  on  January 25, 2018

    Florentine mixed winter green salad.

  • henare  on  January 26, 2018

    Antonietta's ricotta dumplings in tomato sauce sound pretty awesome … but so did the beef broth with short ribs …

  • mcrimmins  on  January 26, 2018

    Mixed Winter Greens with Beans sounds delish to me.

  • fbrunetti  on  January 26, 2018

    Bucatini with tuna, olives, capers, and lemon

  • infotrop  on  January 26, 2018

    Broccoli with black walnuts and anchovy relish …three favorite ingredients

  • CCF4  on  January 26, 2018

    Ragu my way.

  • LaurenE  on  January 26, 2018

    Tuscan style lasagna

  • cora429  on  January 27, 2018

    Shaved fennel, porcini, and pecorino

  • tararr  on  January 27, 2018

    Florentine mixed winter green salad

  • ravensfan  on  January 27, 2018

    Beef broth with short ribs (Brodo di costata di manzo)

  • Jenamarie  on  January 27, 2018

    Chickpeas, beet greens and pork.

  • Marcia1206  on  January 27, 2018

    I’d make the ragu and the crostini di fegantini

  • mpdeb98  on  January 28, 2018

    The greenest risotto

  • ljskop  on  January 28, 2018

    Panettone pudding

  • rachael_mc  on  January 28, 2018

    Tuna belly with beans

  • JamieLondonK  on  January 30, 2018

    Zuchinni lattice and pistachios

  • topdawg11  on  January 31, 2018

    Beef broth with short ribs (Brodo di costata di manzo).

  • jigglesfrog  on  January 31, 2018


  • cambridgecook  on  February 1, 2018

    chick peas, beet greens and pork

  • ktwalla  on  February 1, 2018

    Tuscan Style Lasagna

  • Shelley.b  on  February 1, 2018

    Beef broth with short ribs

  • DeepCreekKitchen  on  February 2, 2018

    Crostini di fegatini

  • LindaME  on  February 2, 2018

    Roast beets, Gorgonzola, and black walnuts (Segato di bietole, Gorgonzola e noci)

  • PeavineBlues  on  February 2, 2018

    Savoy Cabbage Rolls

  • mgoc  on  February 2, 2018

    Crostini di melanzana would be my choice to try first. Looks yummy.

  • jrubotto  on  February 3, 2018

    Orecchiette with sausage

  • BMeyer  on  February 3, 2018

    oven roasted pork

  • Sfgordon  on  February 3, 2018

    Farro and zucchini torta

  • HelenB  on  February 3, 2018

    Tuscan ragu

  • t.t  on  February 3, 2018

    Shattered green herb sauce (Battuto verde)

  • Laura1  on  February 4, 2018

    ricotta dumplings with tomato sauce

  • TheCookbookCook  on  February 4, 2018

    Ricotta dumplings

  • jim.windle  on  February 5, 2018

    Polenta gratin

  • RickPearson54  on  February 5, 2018


  • mfl  on  February 5, 2018

    I would make the pistachio ice cream for my mom

  • thecharlah  on  February 6, 2018

    Tuscan style lasagna

  • Karla123  on  February 7, 2018

    This "Very fresh green vegetable minestrone" is filled with the goodness I love.

  • soffner  on  February 10, 2018

    Panottone bread pudding (Budino di panettone)

  • choppergirl  on  February 11, 2018

    Artichokes with a hard-on (Carciofi 'ritti) (the name intrigues me lol)

  • ladybrooke  on  February 11, 2018

    Probably Chiara's pear torte (La torta di pere della Chiara)

  • verorenee  on  February 11, 2018

    Mashed potatoes

  • sequoia55  on  February 17, 2018

    Orecchiette with sausage

  • JenJoLa  on  February 17, 2018

    Roast beets, Gorgonzola, and black walnuts (Segato di bietole, Gorgonzola e noci)

  • Siegal  on  February 18, 2018

    Tuscan style lasagna looks good

  • FireRunner2379  on  February 18, 2018

    I'd like to try the recipe for Tuscan-style lasagna. The Tuscan baked apples sound good too!

  • orchidlady01  on  February 24, 2018

    Orecchiette with sausage and broccoli rabe, my way (Orecchiette alla Pugliese a "modo mio")

  • PennyG  on  February 25, 2018

    Sausages with lentils and Tuscan kale (Salsiccie con lenticchie e cavolo nero)!

  • LizyB  on  February 28, 2018

    Lattice of zucchini & toasted pistachio

  • skyejaden  on  February 28, 2018

    Oh yum!! Segato di finocchio, funghi e pecorino di Pienza!!

  • jlh39  on  February 28, 2018

    would like to make Antonietta's ricotta dumplings in tomato sauce from La Bilancia

  • HermionieG  on  February 28, 2018

    The Contessa's rice salad (Insalata di riso della Contessa)

  • Cryambers  on  March 1, 2018

    Orecchiette with sausage and broccoli rabe, my way (Orecchiette alla Pugliese a "modo mio")

  • ccav  on  March 1, 2018

    Busiate pasta with almond and tomato pesto!

  • davisesq212  on  March 2, 2018

    The very first thing I would make would be for my mom, Antonietta's breaded lamb chops….she adores lamb chops and I love when she adores anything I make!!!!

  • bamato  on  March 2, 2018

    Frittata of spaghetti, pancetta, and beans

  • AlexH  on  March 2, 2018

    The Olive Oil Cake (Torta do Capezzana)!

  • hibeez  on  March 2, 2018

    Blood orange, lemon, and red onion salad

  • jaburg  on  March 2, 2018

    Tuscan lasagna

  • RSW  on  March 4, 2018

    Tomato sauce (Salsa di pomodoro)

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