To begin, drain the soaked borlotti beans and rinse well under cold water. Set aside while preparing the other ingredients. Transition to starting the base of the stew.

In a large heavy pot, warm olive oil over medium heat. Add chopped onion, celery, and carrot. Sauté gently for 6–8 minutes until softened and fragrant. Stir in minced garlic, cooking briefly. Move to adding smoked meats.

Place pancetta and ham hock into the pot with the vegetables. Cook for 5 minutes, allowing the fat to render and the meat to release its smoky aroma. Proceed to seasoning and tomato paste.

Mix in the tomato paste and sweet paprika, stirring well to coat the vegetables and meat. This step develops colour and depth. Transition to adding beans and water.

Add the drained beans, bay leaves, and enough water or stock to fully submerge everything. Bring to a boil, then reduce to a gentle simmer. Skim any foam that rises. Proceed to long simmering.

Cover partially and simmer gently for 1.5–2 hours, stirring occasionally. Add more water if the stew becomes too thick. Continue until beans are tender and meat begins to loosen from the bone. Transition to adding potatoes.

Stir in diced potatoes and cook for a further 25–30 minutes until tender. Taste and adjust seasoning with salt and pepper. Move to preparing for serving.

Once beans and potatoes are soft, remove the ham hock, shred the meat, and return it to the pot. Discard the bone. Stir through to combine all flavours evenly. Transition to final garnishing.

Ladle Manestra into deep bowls. Drizzle with a little olive oil before serving alongside crusty bread. Presentation tip: serve in clay bowls for authentic rustic charm.