Fagioli con la Cotica

Fagioli con la cotica (beans with pork rind) is a rustic dish from the Lazio region of central Italy, particularly associated with the countryside around Viterbo and the Cimini Hills. It belongs to the tradition of *cucina povera*, transforming humble ingredients into a deeply savory, slow-simmered meal. The dish combines dried beans—typically cannellini or borlotti—with strips of pork rind (*cotica*), which are first blanched to remove excess fat, then cooked until tender in a broth flavored with tomato, garlic, rosemary, and often a hint of chili. What distinguishes a superior preparation is the balance of textures: the beans remain intact yet creamy, the broth is rich and lightly gelatinous from the rendered rind, and the cotica itself becomes silky without being greasy. The dish is traditionally served hot, sometimes ladled over stale bread or accompanied by roasted pork.

Regional variations exist throughout Lazio and neighboring Umbria. Some cooks add a *soffritto* of pancetta or guanciale before the beans, while others omit tomatoes for a lighter, brothy version. In the town of Blera, *Trattoria da Pappetta* is renowned for its exemplary take, praised by local food creator *Braciamiancora* as a benchmark of home-style excellence. The restaurant’s version highlights the deep, unhurried integration of pork and beans that defines the dish’s appeal—an honest, heart-warming plate that embodies the soul of central Italian peasant cooking.