Page 50 - Exploring Taste Magazine N.2

EXPLORING TASTE—SANTA MARGHERITA GRUPPO VINICOLO

cod, in its numerous versions, is the most popular dish), somehow converge and Starting from the surrounding Karst area, from these very hills stems the long, glo-
clash with meat dishes from the Austro-Hungarian tradition, following the route of rious history of the region’s wines, ranging from the great Ribolla to the silky Sauvi-
the Danube along the ancient Empire. The local tradition combines familiar recipes gnon, and Tocai – a name which is, not coincidentally, of Hungarian origin but had
with more exotic f avors, perfectly in line with the position of Trieste as a border city. to be replaced with the more local “friulano” in its of cial designation. Irrespective
In this context, the school of its young chefs has f rmly established itself in recent of its name, the mineral notes of this wine grape are unmistakable. These premium
years, as they are more committed than ever to bringing innovation among the city’s labels can be found in the city’s numerous wine bars, where you can sip a good glass
restaurants without, however, ceasing to of er and enhance the culinary tradition of wine or ask for more sophisticated drinks. In this wide and extremely varied area,
inherited from their hometown. This is why the city is testimony to the continuous it is typical to end a meal with a small glass of Pelinkovac, a Slovene liquor based on
exchange between past and present, between the desire for experimentation and herbs, which is now considered a typical local f avor and is ideal to accompany a slice
the ability to preserve traditions that are appreciated to this day. This is why, along of presnitz. This name is also exotic and reminds us that the cuisine of Trieste –
with the new trends, one of its most popular dining experiences remains the buf et from appetizers to desserts – is extremely rich and multicultural.
restaurant – where the warmth of old taverns can be found along with a hot meal to
be enjoyed in a familiar environment. Buf et restaurants are convenient and cozy. At
the same time, they are classical restaurants with an intimate environment, which
should not be taken for granted in a city that has been at the crossroads for centuries.
Horseradish is probably the most typical taste of the city’s cuisine, thus appearing
in several traditional recipes and adding a slightly spicy f avor – both from a gastro-
nomic and sociological point of view. Among the hills surrounding Trieste, you can
stop at a typical “osmizza”, a kind of inn owned by small agricultural producers. In
spring, both locals and tourists visit them, discovering traditional f avors and the re-
gion’s remote areas. It is a unique experience, especially during the summer season.

Trieste cuisine is rich in inf uences but it is more Central European than
Mediterranean. Its seafood dishes are inf uenced by Dalmatian and
Istrian traditions while its meat-based dishes are prepared following
Central European teachings.

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