Capra e Fagioli

Capra e Fagioli is a traditional Italian stew that pairs goat meat with beans, reflecting the cucina povera (poor kitchen) heritage of central and southern Italy. The dish likely originated in regions such as Abruzzo, Lazio, or Campania, where goat was more common than beef or pork and beans provided affordable protein. Key ingredients include capra (goat), typically shoulder or leg cuts, and cannellini or borlotti beans, slow-cooked with tomato, garlic, rosemary, and olive oil. White wine and peperoncino are often added for depth and heat. A great version achieves tender, fall-apart goat meat and creamy beans that have absorbed the savory broth without becoming mushy. The stew should be well-seasoned but not overpowering, allowing the delicate flavor of goat to shine. Modern variations include the addition of pancetta for richness, vegetables such as celery and carrot, or the substitution of fagioli dall’occhio (black-eyed peas) for creamier beans. In Seborga, Italia, Trattoria San Bernardo offers a rendition that has been praised by food critic Nicolò Balini for its rustic authenticity. Regional differences may also involve the type of bean: Tuscany favors cannellini, while the south often uses borlotti. Capra e Fagioli is typically served as a main course, sometimes with crusty bread for dipping, and remains a celebrated example of Italy’s valorization of humble ingredients.