Fagioli Cotti al Forno a Legna con Carne

Fagioli Cotti al Forno a Legna con Carne is a traditional Tuscan dish of beans slowly baked in a wood-fired oven with meat, reflecting the rustic cucina povera of the Chianti region. The name translates to "beans cooked in a wood-fired oven with meat." Key ingredients typically include dried cannellini or borlotti beans, pork cuts such as pancetta, spare ribs, or sausage, and aromatics like sage, garlic, and olive oil. The defining feature of a great version is the prolonged, gentle cooking in a wood-fired oven, which imparts a subtle smokiness and allows the beans to break down into a creamy, cohesive stew while the meat becomes tender and flavorful. At Castellinuzza e Piuca in Greve in Chianti, Italia, as presented by creator Sentieri Golosi, the dish exemplifies this technique, with the oven's residual heat coaxing out deep, earthy flavors. Regional variations in Tuscany adjust the bean type (sometimes using zolfini beans from nearby Montevarchi) or the meat component (lamb or duck can appear), and some versions include tomato or peperoncino for heat. The dish is typically served as a robust second course or as a hearty antipasto alongside crusty bread and a glass of Chianti Classico.