Food and wine
From the sea to the Collio
From Sea Salt to Homemade Cured Meats
Thanks to Mediterranean and Central European influences, the local cuisine offers a variety of foods unique in its kind.
The Coastal Heritage: Fishing, Gastronomy, and Olive Growing
The coastal location has shaped life in the Karst villages overlooking the Gulf of Trieste for centuries. Local inhabitants would go fishing on foot, and their greatest challenge was catching tuna, for which they developed special techniques that became part of their rich fishing culture. This tradition is still expressed in local cuisine: in the coastal villages, you can still enjoy delicious fresh fish dishes. The sea breeze from the Gulf of Trieste and the cold winds from the Karst create a unique microclimate, ideal for olive cultivation. The surrounding area is therefore rich with olive groves, which produce excellent extra virgin olive oil. This interweaving of fishing tradition, gastronomy, and olive cultivation creates a unique coastal heritage that deserves to be explored.
The Flavours of the Karst: Wind, Stone, and Authenticity
Where the sea air meets the Karst stone, unique flavours come together. The Bora – the wind that whips across the plateau – along with sumac and aromatic herbs, give the dishes their distinctive aroma, while the minerality of the rocky terrain creates an unforgettable symphony of flavours. The products of the Karst, cultivated with love and hard work, form the foundation of a healthy and delicious cuisine. Karst dishes often feature traditional cured meats like prosciutto, pancetta, and coppa, which are delicacies in their own right. These treats can be enjoyed as appetizers or paired with other local specialties, such as jota (sauerkraut soup), štruklji (filled rolls), or frtalja (frittata).
Gorizia's Cuisine: A Feast of Flavours
Beyond its exceptional cured meats and prosciutto, the Gorizia area offers a rich variety of meat specialties. Among the sausages, standouts include markandele (made from meat and offal meats), šankanele (blood sausages), and krodegini (pork rind sausages). Each has its own unique flavour and aroma thanks to traditional recipes and local ingredients. And let’s not forget the vegetables, which play an important role in the local diet. The local radicchio, known as Rosa di Gorizia (Rose of Gorizia), is a delicacy cherished and protected by the Slow Food movement. Its slightly bitter taste pairs perfectly with other dishes. For a bolder taste sensation, sample brovada – turnips that have been fermented in red wine pressings.
Sweet and Savoury Tales: Holiday Treats Made with Heart
Local desserts here are deeply connected to holiday traditions. You’ll find treats like pinza bread, potizza (which also goes by names like presnitz or gubana), štruklji rolls, fritole fritters, sweet plum dumplings, and crostoli, traditional fried dough treats, typical for Carnival. One of Gorizia’s most unique specialties is fule – aromatic Easter sweets with a special twist: they’re boiled in the water used to cook the Easter ham.
Da vicino
La žiuca
La Rosa di Gorizia
Le osmizze: cibo e vino di casa nel cuore del Carso
La produzione di olio d’oliva
Trieste e i suoi dolci tradizionali
I fanclji z dušo – le frittole “con l’anima”
I deliziosi štruklji sloveni
La jota
Aromi ed erbe: una combinazione di sapori e tradizione
