Food, Drinks & Traditional Dishes in Trieste

This incredibly hearty and comforting soup is the ultimate expression of the city's unique cultural blending. It is a thick, savoury mixture of borlotti beans, potatoes, smoked pork and heavily fermented sauerkraut. The use of sauerkraut distinctly links the dish to Austrian and Slavic culinary traditions rather than typical Italian fare. It is traditionally seasoned with garlic and cumin, providing a deeply warming and slightly sour flavour profile. Eating a hot bowl of this during the biting winter winds is an essential local experience.

This is not a food, but a beverage order so specific to the city that it serves as a shibboleth for locals. It stands for 'cappuccino in bicchiere', which translates to a small espresso cut with a dash of hot, frothy milk, specifically served in a small glass rather than a ceramic cup. Locals swear that the glass completely alters the tasting experience and the temperature of the drink. Ordering this correctly at a busy zinc bar immediately signals that you understand the deeply ingrained local cafe culture. It is the perfect, quick afternoon pick me up.

This traditional dish is the undisputed star of the city's historic, casual eateries known as 'buffets'. It consists of various cuts of pork, including ribs, sausages and less common cuts, slowly simmered in a large communal cauldron. The meat is served steaming hot, sliced to order and heavily accompanied by freshly grated, incredibly pungent horseradish and sharp mustard. It is a hearty, working class meal designed to provide immense energy and warmth. Eating this while standing at a crowded counter with a small glass of local wine is a brilliantly authentic experience.

This highly decorated, spiral shaped pastry is a festive staple, particularly around Easter and Christmas, though you can find it year round in historic bakeries. The thin, flaky dough is rolled tightly around a dense, incredibly rich filling of walnuts, almonds, pine nuts, raisins, chocolate and rum. Legend suggests it was originally created to welcome an Austrian Empress on a royal visit to the city. The flavour is complex, sweet and heavily spiced, reflecting the city's history as a major port for exotic goods. A small slice pairs exceptionally well with a strong, black espresso.

Imported during the centuries of Austro Hungarian rule, this robust meat stew has been thoroughly adopted and slightly adapted by locals. Unlike the thinner Hungarian original, the local version is usually a very thick, rich stew made almost entirely of slow cooked beef and onions. Generous amounts of sweet Hungarian paprika are mandatory, giving the dish its vibrant red colour and deep, sweet earthy flavour. It is rarely served with potatoes mixed in, but rather spooned over bread, polenta or soft gnocchi. It is a wonderfully rich and satisfying main course.