Rosticciana

Rosticciana is a traditional Tuscan dish consisting of grilled pork ribs, typically from the "maiale" (pig), that is beloved throughout central Italy. Its origins lie in the peasant cooking of the Chianti region, where butchers would season ribs with a simple blend of olive oil, garlic, rosemary, and sage before slow-grilling them over hot coals. A great version of rosticciana is distinguished by meat that is tender enough to fall from the bone yet retains a crisp, smoky exterior, with the herbal marinade penetrating deeply. Some cooks add a pinch of chili pepper for heat, while others rely solely on the aromatic herbs. Regional variations appear across Tuscany: in Florence, the ribs might be marinated only in salt and pepper, whereas in southern parts of the region, a wine-based marinade containing red wine and juniper is sometimes used. According to a review by *Sentieri Golosi*, Trattoria da Bule in Bargino, Italia, serves an exemplary version that captures the dish’s rustic essence, with ribs cooked over wood embers to achieve the ideal balance of char and succulence. The dish is often accompanied by grilled vegetables or a simple salad, and it remains a staple of Sunday lunches and outdoor feasts throughout Tuscany.