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...
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...
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...
A Blooming Treasure: Rosa di Gorizia, the Radicchio That’s Redefining Fine Dining
by Alessandra Ressa
The real name of this vegetable, Cichorium intybus, sounds like a Harry Potter spell—and to both the eye and palate,...
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...
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...
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...
