Traditional Italian Trieste Sweet and Sour Sardines Story of the Dish Sarde in savôr belong to the northern Adriatic preservation tradition: fried sardines layered with vinegar-seasoned onions, raisins and pine nuts, then rested until the flavors integrate. Servings: 6 as an appetizer | Prep Time: 30 minutes | Cook Time: 35 minutes | Resting Time: 12–24 hours Recipe Information Servings: 6 as an appetizer | Prep Time: 30 minutes | Cook Time: 35 minutes | Resting Time: 12–24 h

Traditional Italian Trieste Salt Cod with Potatoes and White Wine Story of the Dish Salt cod became part of Trieste’s maritime pantry because it traveled and stored well. This preparation pairs properly desalted baccalà with potatoes, onion, olive oil and local white wine. Servings: 4 | Prep Time: 25 minutes | Desalting Time: 24–48 hours | Cook Time: 50 minutes Recipe Information Servings: 4 | Prep Time: 25 minutes | Desalting Time: 24–48 hours | Cook Time: 50 minutes Region:

Goulash Triestino (Traditional Italian Trieste Beef Goulash) Story of the Dish Goulash Triestino reflects Trieste’s long history as an Adriatic city shaped by Italian, Austro-Hungarian and Slavic influences. The local version is built on beef, a large quantity of onions, paprika and slow cooking. Unlike some central European goulashes, it is usually less soupy and can become almost sauce-like as the onions dissolve into the braising liquid. The onions are not simply an aromat