Cinta Senese alla Griglia con Fagioli

Cinta Senese alla Griglia con Fagioli is a traditional Tuscan dish that showcases the prized Cinta Senese pig, an ancient breed native to the Siena area known for its distinctive black-and-white belt and intensely flavorful, marbled meat. The dish consists of thick pork chops or steaks grilled over hot embers, served alongside a simple side of cannellini or borlotti beans, often cooked in a tomato-based soffritto or simply with sage and olive oil.

The key ingredients are the Cinta Senese pork itself, which is pasture-raised and often acorn-fed, giving the fat a nutty richness; coarse salt; black pepper; and fresh herbs like rosemary. A great version depends on the quality of the meat and the grilling technique: the exterior should be deeply charred and crisp, while the interior remains juicy and rosy. The beans must be creamy and well-seasoned, absorbing the pork’s savory drippings if served together on the plate.

Regional variations are subtle but meaningful: in the Chianti region, the beans might be cooked with a splash of Chianti Classico wine, while in the Maremma, cooks often add a pinch of chili flakes or serve the beans as a cold salad with raw red onion. At Piscio Mato in Roccastrada, Italia—recommended by the travel guide Sentieri Golosi—the dish is prepared according to the classic grigliata mista tradition, emphasizing the pure flavor of the Cinta Senese with minimal adornment. Whether enjoyed in a rustic agriturismo or a countryside trattoria, this dish remains a testament to Tuscany’s reverence for heritage ingredients and simple, direct cooking.