Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Soup with beans, meat and vegetables or jota


First, soak the beans for at least 12 hours and  then drain them.
Boil them in cold and unsalted water and then add lean pork cut into small pieces. In a pan fry 40 g butter and toast  a spoonful of flour, then add this mixture to the beans and pork.
In the same pan sauté a mixture prepared with 50 g of bacon, a little onion, some sage leaves, three cloves of garlic and a handful of parsley leaves, then add two tablespoons of brandy to the sauce and add two handfuls of fine yellow cornmeal mush.
Add this mixture to the beans 30 minutes before they're completely cooked.
Brown the finely crushed bacon and put it into a saucepan, then add the sauerkraut.
Add this mixture to the beans, just before removing  the "Jota" from the fire, mix well, taste and adjust salt to the case, however, flavoring the soup with freshly ground pepper before serving it.

Recommended Grappa:
Sarpa di Poli

Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".

  • Ingredients:

    250 g pork meat with its rind
    250 g dried beans
    250 g sauerkraut
    100 g smoked streaky bacon
    Cornmeal mush
    White flour


  • Author:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • First Courses
  • Preparation time:
    • About 90 minutes + 12 hours of soaking for beans
  • Notes:
    • This revitalizing soup is widespread throughout the Friuli Venezia Giulia and Trentino, with small variations in ingredients from one place to another. In the version of Trieste, it is made with sauerkraut, called in dialect "capuzi", in the Carso area and in Gorizia instead, there is a total absence of sauerkraut but the addition of cornmeal mush. Similar to the jota is instead the soup brovade of Friuli, prepared with turnip (brovade) instead of sauerkraut and pork sausage.