Trieste cuisine is a multicultural cuisine in which different ethnic groups are expressed through centuries of Central European and port-related influence. Typical dishes are, for example, the Jota, Minestra de Bisi Spacai, Rotolo di Spinaci in Straza, Sardoni Impanati, Capuzi Garbi, Capuzi Garbi in Tecia, Vienna sausages, goulash, ćevapi, and Fritto Misto Mare or as desserts Presnitz, Fave Triestine, Titola, Crostoli Speciale, Strucolo de Pomi, Kugelhupf, Rigo Jancsi, and the Triester Torte.
Typical local types of Trieste include the buffet, a small urban tavern with ready-made local dishes served quickly (in addition to “Italian” dishes, fresh ham, meatloaf, goulash, roast meat, Kaiserfleisch, tongue, stilt, and belly meat). The osmizza, a lived original form of the Central European or Habsburg wine tavern with short, blocked opening times for the consumption and sale of mainly cold farm products from the Trieste Karst.
The “Capo Triestino” (also “Capo in B” or “Capo in bicchiere”), which intellectuals like James Joyce or Italo Svevo are said to have appreciated, is considered a local coffee specialty. This small cappuccino in a glass cup is usually taken at the bar.
Of course, the local seafood from the Adriatic is also used in this city. While the tuna fishing has declined, the anchovies from the Gulf of Trieste off Barcola (in the local dialect: “Sardoni barcolani”) are a unique and sought-after delicacy. These small fish have a particularly delicate taste, and white meat and are considered a particularly rare specialty. Sardoni Barcolani is marinated, baked, and served grilled.