#48 Forgotten Italian Classics: Jota (Trieste)
In Trieste, every bowl of jota tells a story of borders meeting: Italy, Slovenia, and Austria, all in the same pot. It’s a humble stew of beans, sauerkraut, potatoes, and pork. The kind of food that was born to warm people through the Adriatic winds. What I love most is its balance: smoky and sour, earthy and soft, like every culture that touched the city left a trace of itself inside. Simple, honest, made to last: that’s the soul of Jota.
For the full free recipe, story, method, tips & tricks, and wine pairing, join the table on Substack (link in bio)
#jota #triestefood #forgottenitalianclassics #borderlandcuisine
7 Comments
I make this and it's so good. One of those meals that's better the next day 🙂
Grandeeeeeeeeeeee❤ da Trieste. Unico vero piatto triestino
Proposta giusto giusto per l'inizio della stagione delle zuppe, si gode
Looks very familiar to something my grandmother made. Her family was from Alsace.
Nice recipe. Just one thing, boil the potatoes in a separate pot, because the sauerkraut makes the stew acidic and it makes the potatoes take a very long time to soften, if they soften at all.
è il 48esimo nel titolo 🧐
mi sta venendo voglia di crauti con questo fresco fuori, questo video cade a pennello 😋
Interesting, I might try this out. I'm fermenting some homemade sauerkraut already so might as well ;p