Typical Dishes

The presnitz is a tasty traditional dessert from Trieste whose origins date back to the early nineteenth century, this recipe, due to its goodness and… Read the rest

The koch is a kind of soufflé made with whipped butter and sugar, breadcrumbs, eggs and other ingredients of your choice, such as flavourings, pieces… Read the rest

Scampi alla busara is a tasty and easy-to-prepare fish second course, a dish that is disputed between Veneto and Friuli Venezia Giulia, but which is a… Read the rest

From the eighteenth century, the Habsburg city of Trieste owes its growth to immigration from the Balkans and Central Europe. This inevitably led to a… Read the rest

Porzina coi capuzi" is boiled pork meat to be eaten with sauerkraut, mustard and horseradish. A formula that drives the people of Trieste crazy,… Read the rest

The calandraca is prepared with meat and vegetables boiled and wilted in a saucepan with lard. At the end of the preparation, everything is diluted wi… Read the rest

The dish Scarole e fagioli was also called Pignato magro, in contrast to another dish called Pignato grasso, the latter better known as Minestra Marit… Read the rest

The sardines allinguate passed in vinegar, floured and fried are a Sicilian delight for the palate. The origin of the name dates back to the time of S… Read the rest

Pasta with sardines is a classic of Sicilian cuisine, original for the combination of its ingredients so different and contrasting, but so well harmon… Read the rest

The frittola (frittula in Sicilian) is a set of veal offal, grassetti, small cartilages, boiled and then browned in lard. While still hot it is placed… Read the rest