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...
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...
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 with Austrian cuisine,...
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...
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...
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-...
