Travel and Culture in
Friuli Venezia Giulia
The cooking from Trieste shows the several "souls" that has characterized it throughout the centuries, since it reveals the fusion of local, Austrian and Slavonic traditions.
Today the tradition of having snacks prepared with boiled pork meat, cooked and uncooked ham or with ham "in crosta" (ham in a roll of pastry) and sausages is still alive.
All of it is often accompanid by sauerkraut, a horseradish sauce (a sauce that you can eat with different kinds of meat, that is prepared with eggs, radish and cream scented with paprika or cummin).
The first courses that we recommend you are: the "jota" (a soup prepared with pork rind, potatoes and beans), the "Gulash" (a dish of Hungarian origin prepared with veal meat, onions, tomatoes and paprika), the different kinds of tripes or the "sguazeto" (a veal stew).
Other specialities are also the bread and ham dumplings and the dumplings stuffed with plums and jam (they are potato dumplings the size of tangerines, which are stuffed with a mixture of plum jam, sugar and cinnamon. They are served hot, seasoned with a sauce made with breadcrumbs fried in butter).
The wines which you can taste with these strong-flavoured dishes are the local red wine Terrano DOC, the Rosso, the Malvasia and the white wine Vitovska Garganja.
Moreover, the pastry from Trieste offers some tasty versions of the desserts from Austria as: the Sacher, the krapfen (doughnuts), the "strucolo de pomi" (a version of the strudel) and the "chifeletti" (small sweets made with flour, eggs and potatoes, that are fried in oil).
In the Easter period they produce the "pinza" (a kind of leavened sweet bread) and at Carnival time you can eat the "fritole" (round stuffed fritters) and the "fave" (little round sweets, made with almonds).