In the Italian cooking tradition you can find several ways to cook the Arista, but in most of the cases it is roasted. My Arista version is called Arista "al Latte" - with milk - which is the way my mother was used to cook it
Among the several recipes I wanted to make once home I picked one which originated in the area of Palermo, although nowadays you find it everywhere in Sicily. It's called Pasta con le Sarde.
Within the context of the Mediterranean sea the cooking techniques and traditions are somehow similar, thus making it difficult sometimes to allocate a recipe to a specific Country rather than to another.
Don’t you also feel that simple pleasures are the best, sometimes? I do believe that cooking shouldn’t be complicated (maybe long, but not complicated) so I really like those recipes that do not involve special skills, knowledge and abilities because they are so pleasantly simple that anyone can do, anytime, anywhere.
You will never find a definitive recipe for the Ligurian Vegetable Pie. In fact, although it is a tradition, every cook makes it differently, mostly due to season’s availability of the raw materials.