Intingolo con fagioli is a traditional dish originating from Lombardy. The dish is usually made with a combination of pork loin, sausage meat, ground beef, eggs, butter, garlic, parsley, Parmigiano-Reggiano cheese, beans, beef stock, tomato paste, and olive oil.

The pork is cut into medallions and pounded flat. The meat is stuffed with a mixture of sausage meat, ground beef, eggs, parsley, garlic, and grated cheese. The loin is rolled up, tied with a string, and browned in a mixture of olive oil and butter.

The meat is covered with the stock and it's simmered over low heat before the beans and tomato paste are added to the pan. The dish is cooked for about half an hour more and it's then served warm. It's recommended to serve intingolo con fagioli with polenta on the side.