Simple to make but with high nutritional value from the dried peas, this very old household recipe is still part of Trieste's culinary tradition.

An ancient and traditional Trieste dish that has probably not changed in 500 years.

A traditional dish from Veneto made with rice and peas. It is best in the spring, when made with new peas.

A classic dish from the Karst plateau and the territories of the Austro-Hungarian Empire.

This dish, a Trieste favourite, is very nutritious and can be eaten cold, many people preferring it to more refined and sophisticated fish.

Capuzi garbi is the most typical side dish of Trieste's cuisine.
As well as a side dish for pork, it is the key ingredient of jota, the quintessential Trieste soup.

One of the most common capuzi garbi (sauerkraut) dishes. It is frequently served as a side dish with pork or boiled meat.