The Magic of Rosa di Gorizia, Radicchio Blessed by Bora Winds
by Alessandra Ressa
The real name of this vegetable, Cicorium Intibus, sounds like a Harry Potter’s spell, and to the eye and palate...
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...
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...
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...
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...
Apple Strudel: Quick and Easy Recipe for a Popular Triestine Dessert
by Alessandra Ressa
Apple strudel is one of the oldest and most popular desserts in Trieste. Although it is most often associated...
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....
