Restaurants in Trieste

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Medium-cost restaurants

You can try some Michelin-awarded restaurants!

Medium costs are still acceptable for average tourist!

Restaurants in Trieste ITALY : Bracerie Venete, Al Toscano, Harry’s Piccolo, Ristorante Menarosti, La trattoria Di Napoli, Caffè Sacher Trieste, Pizza Al Barattolo, Alla Sorgente, Osteria de Scarpon, Pizzeria Tutta n’ata Storia and many more.

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Trieste cousin

Restaurants in Trieste Italy

Restaurants in Trieste Italy – Traditional Trieste cuisine has the peculiarity of being rich not only in recipes and seafood dishes, justified by the presence of the fishy waters of the Adriatic, but also of meat, given the traditional ties of the city with the karst hinterland and with the danubian basin. If in fact the seafood cuisine of Trieste is mainly similar to the istro – Dalmatian, the one linked to meat is linked to the Central European culinary traditions. However, as Stella Donati points out in her Great Manual of Regional Cuisine, the contaminations that shaped the cuisine of Trieste (Venetian, Austrian, Greek, Hungarian, Hebrew and Slavic) have not determined a overlapping of the same, but rather a “organic accostarsiment respectful of each individuality”.

In the Trieste tables can not miss the karst wines produced in the province of Trieste (and in the adjacent areas belonging to Slovenia), nor those of the Collio Gorriziano, whose production area extends in most of the nearby province of Gorizia. Particularly widespread and appreciated in the city are also the famous Friulian wines both white and red (Eastern Hills of Friuli, Friuli-Annia, Friuli-Aquileia, Friuli-Grave etc.).

Typical dishes – Restaurants in Trieste Italy

First courses

Particular importance, in the cuisine of Trieste, are the first courses, mostly consisting of soups and soups, gnocchi of various types, rice and risotto and some stuffed pastes.

Among the soups and soups particularly appreciated are:

• The jota, based on sauerkraut, bacon, beans and potatoes. Some pork chops and a piece of sausage complete the ingredients needed to pack that dish. The name is of Friulian origin, the dish is partly of Slovenian origin. Traditionally, in fact, the Slovenian jota was made with barley.
• The soup de bobici with beans (possibly borlotti), corn (i.e. bobici), smoked ham and a sprinkling of pepper
• The “minestra de bisi spacai” a sort of cream of dried peas
• The soup de barley and fasoi (beans and beans) always very popular and widespread in the city
• The brodet (brodetto). This dish, spread from Molise to Istria (and beyond), takes different forms and varieties depending on the place where it is cooked. Triestine broth (brodeth) is generally prepared with small fish (minudaia) to which molluscs and crustaceans are added, and should not be confused with the Gradane one, in which the use of rhombus is a must

Debunked gnocchi and gnocchi of various types, including:

• The gnochi de pan, which have as basic ingredients the stale bread, milk, garlic, parsley and speck or cooked ham Triestine or raw. Similar to the Tyrolean knodels and generally Austrian
• The gnochi de liver, also widespread in Istria and Friuli. These are of probable Central European origin, even if the luxlorians sometimes claim their paternity.
• The gnochi de susini, prepared with pitted plums, boiled potatoes, eggs, cinnamon and a pinch of sugar. The use of dried apricots in place of plums is not recommended

Some spread also have rice and risotto:

• rice and bisi, risotto with fresh peas
• Greek rice (with peppers and onions) is not only a monopoly of the only local Hellenic restaurant but is also served in numerous city refreshment points
• The risi and fasoi are a rather common dish throughout north-eastern Italy. In Trieste they are prepared with lard (or bacon), celery and laurel

Second plates

A second poor dish of which is almost lost trace is the potato strucolo: practically a potato dumplings is created, spreads on a cloth a sheet about one centimeter high and sprinkles with breadcrumbs made to toast in a pan with butter after which it rolls and wraps in the cloth.

The towel should be well closed at the ends and wrapped in a firing to prevent it from being opened. It fits into a long pot of boiling salted water and is cooked over medium heat for about 30 minutes. He is extracted, removed himself from the canvas and slices into slices of ca. 1.5 / 2 cm thick and serves with an onpoon of very cooked and rather liquid damp. The meat must be all disbursed and it is necessary to put abundant capers in the wet.

Fish dish

• The mantecat cod
• The canocie or scampi in busara, i.e. canocchie or scampi accompanied by a preparation consisting of breadcrumbs, tomatoes, pepper and wine. As for the origin of the name ‘The hypothesis that busara, busera or buzara was a pot used on board by the sailors is not supported by any testimony. It is preferable to think of a semantic passage from ‘lies’ to ‘cheve’ (for foods see fake and sirk) and to ‘coil’ (and vice versa), moreover very easy
• The sardondons in savòr (fished sailors in vinegar, recipe would seem from the ancient origins), a dish of Venetian origin that is packaged by spreading one, or more layers, of fried anchovies on as many onions (these last cooked with the addition of vinegar and garlic to taste). Everything must be left to macerate for at least a couple of days (in the refrigerator) before being consumed

The dish of meat

• The golas (gulash), traditional dish of origin Hungarian cuisine based on beef stew and with the possible addition of potatoes (calandraca), widespread in the city. Pieces of ham are often also used in addition or sometimes even in place of potatoes. If sage is optional, the use of paprica is a must.
• The porzine with capuzi garbi, or the boiled pork cup and accompanied by sauerkraut, mustard and horseradish
• The blood pudding to the bohemian, of origin, precisely, bohemian, pork blood sausages with breadcrumbs, garlic and marlian
• The lamb with kren, lknello with horseradish
• The Viennese cutlet.

Cheeses and cheaes

In Trieste, cheeses of various origins are widely marketed, both Italian and foreign. Local production is instead a cream cheese that, spread on bread, can be consumed at any time of the day, even at a snack. It is the liptauer, also known as the Hungarian cheese foam and which, despite its name, seems to have a Slovak, non-Manarian origin. From Slovakia (belonging to the Kingdom of Hungary) also came the basic material with which in the second half of the nineteenth century it was developed, consisting of bryndza cheese.

During the twentieth century the liptauer was gradually replaced by ricotta or, more rarely, by other soft cheese. This is mixed with butter, capers, mustard, onions, a pinch of papit and aromatic herbs (including cumin). There are also those who, breaking the tradition, add a little rum or other distillate, with results, according to gourmets, very questionable.

Contours and accompaniments

• The granzide to the Trieste, based on granseole (exquisite crustaceans caught in the Adriatic) scottate for a few minutes and then season with lemon juice, pepper and parsley. They also served as an appetizer
• The potatoes in the tecia, i.e. potatoes cut more or less cod and soaked in a sauté of onion and bacon or guanciale. After cooking they are properly salted and peppered, they are not crushed, because they must maintain a certain consistency. Are generally served with goulash or other meat

Sweets and sweets

Varied and high quality the offer of sweets. These include:

• The koch, kind of sweet pudding
• The cuguluf (kugelhupf), a cake shaped like-in-shaped doughnut. Of Austrian origin, it is prepared with almonds, raisins and lemon zest
• The beechets of Trieste, typical almond cakes with eggs and maraschino
• The Triestine pliers, sweet leavened dough generally consumed in the Easter holidays and prepared with flour, eggs, butter and sugar in abundance, the addition of rum, grated orange and lemon peels, vanilla.
• Presnitz, composed of puff pastry, sugar, nuts, pine nuts and almonds. The name and shape are of Slovenian origin (presenec), but the compound has been enriched over time.
• The putizza, sweet karst of leavened dough similar to the gubana but from the filling much more elaborate. Among the ingredients there are in fact rum, cinnamon, cloves and nutmeg
• The strucolo (de pomi, de sariese), Triestine version of the strudel of Austrian origin, prepared with the traditional apple filling but also with cherries or with other seasonal fruit
• Le frìto, typical local pancakes.