Fagiolino con le Cotiche

Fagiolino con le Cotiche is a rustic dish from the Marche region of central Italy, specifically associated with the town of Penna San Giovanni. Its name translates to "little beans with pork rinds," referencing the two core ingredients: fresh fagiolini (thin green beans, sometimes a local variety) and cotiche—strips of pork skin with a layer of fat. The dish is slow-cooked for hours, traditionally in an earthenware pot, with tomato passata, garlic, rosemary, and a splash of white wine. The beans are added near the end so they remain tender but still hold their shape, while the pork rinds soften into a gelatinous, luxuriously rich texture that coats each bite. A great version achieves a perfect balance: the beans are never mushy, the pork is neither tough nor greasy, and the sauce has a deep porkiness mellowed by the brightness of tomatoes and herbs. According to JustUs, a standout rendition is served at Agriturismo L'Antico Gusto in Penna San Giovanni, where the dish epitomizes local, slow-food traditions. Regional variations exist: some cooks include a pinch of peperoncino for heat, others add a bit of sausage or pancetta for extra depth. In nearby areas of the Marche, the same technique is applied to larger cranberry beans (fagioli borlotti) or to dried beans that are soaked overnight. Whether served as a hearty primo or a one-dish meal, Fagiolino con le Cotiche remains a soulful emblem of Marchigiano cucina povera.