The Wondrous Life of Radicchio Rosso di Treviso: From Field to Your Plate
by Alessandra Ressa
Have you ever tried radicchio rosso di Treviso? This unique winter delicacy, known as Treviso Chicory, is recognized and protected by the...
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 it is truly...
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,...
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...
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...
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-...
