Tom Kha Gai or How to Make Thai Food in Trieste
by Alessandra Ressa
If you’ve been craving authentic Thai food which is not easy to find in Trieste, this recipe is for you.
Tom Kha Gai...
Local’s Guide On How to Pick and Cook Carso’s Wild Garlic
by Alessandra Ressa
April is the wild garlic month and you can find this healthy and delicious food growing everywhere in Carso. Sunny fields with...
Beetroot Barcolini Rossi: a New Trieste Recipe
by Alessandra Ressa
One ingredient that you will always find in my kitchen when in season is beetroot. For its color -red being my favorite-...
Blecs: FVG’s Naturally Gluten-Free Buckwheat Pasta
by InTrieste
Blecs, a triangular shaped pasta specialty of the FVG region, are not only easy to make, but are 100% gluten-free.
Blecs are made with...
Sunshine on a Plate: Springtime Dandelion Focaccia Recipe
by Alessandra Ressa
Most everybody I know has memories of blowing the billowing tufts of dandelion seedheads to make wishes and clear all the wispy...
A Loaf of History: How Trieste’s Pinza Tells the Story of Easter
by InTrieste
In our region of Friuli Venezia Giulia, Easter isn’t just a religious holiday—it’s a culinary ritual. And at the heart of the celebration,...
A Blooming Treasure: Rosa di Gorizia, the Radicchio That’s Redefining Fine Dining
by Alessandra Ressa
The real name of this vegetable, Cichorium intybus, sounds like a Harry Potter spell—and to both the eye and palate, it is truly...
