It is a good idea to use a different language.n Trieste and the Meaning of Nowhere, Travel writer Jan Morris said that the city has many faces, and is “ambivalent”, but unlike other Italian cities it does not have “an unmistakable culinary tradition”. Trieste, I thought, was a place to discover a culinary tradition that, at least to me, seemed unmistakable. osmiza Scene of the surrounding countryside
You can also contact us by clicking here. osmiza (or osmize The Slovene word (used in the plural), is used to describe a smallholding producing wine in the Karst Plateau. It’s a steep, rocky ridge with pine trees and vineyards scattered about. Visit osmize It is a centuries old tradition that these homesteads are open to the public only for a short time each year. Guests order their food and wine at a till inside – where a simply tiled bar, often set into local stone, might boast family photos, halogen lights and a chalkboard menu – before heading outside to feast at long Oktoberfest-style tables and benches.
Jacob Zidarich tells me that on the Italian side, they only serve cold food. He then places plates of house-cured pickled courgette. Salumi, a local cow’s-milk cheese and a homemade horseradish sausage with mustard. “But in Slovenia you will find prepared food.”
Zidarich invites me to sit with him on his terrace, overlooking the sparkling Adriatic. Zidarich pours us two glasses of liquid golden to accompany our meal. vitovska, a white wine indigenous to this corner of Friuli-Venezia-Giulia, the north-eastern Italian region that borders Slovenia, and which is home to the port city of Trieste.
Visit the country to understand its traditions osmize Trieste’s rich history and cultural identity is a good way to begin. The word is derived from the Slovenian osem“Eight” is a reference from the 18th-century Holy Roman Emperor Maria Theresa’s decree that allowed Karst farmers to sell their products for eight consecutive days every year.
It is a long-standing tradition that farmers are only open for a limited time every season. Today, however, almost all are open for at least eight days per year. Due to this, no two farms are the same. osmizaItineraries based on a base are identical. There will always be something to do at almost any time of the year. osmize open – especially over the warmer months – all offering an affordable flavour of the Friulian countryside.
You’ll pay little more than €2-3 for a quarter-litre carafe of wine and €12-15 for an abundant platter of cold cuts, pickles and pillowy white bread. The tradition is particular to this tiny nook of Friuli, although as Zidarich indicated, it also exists – with differences – over the Slovenian border. We will focus on the Italian side, where you can find out which osmize On the website, you can find out what hours the 13 (at the time of writing) are open. osmize.com.
The charming Hotel Albero Nascosto Three nights in Trieste’s centre with the aim of seeing as many sights as possible osmize as possible, hire a car. I get to four osmizeIt is important to understand that Zidarich It’s a rare exception. Benjamin, his father, transformed the farm from a simple producer of white and red wine into one that is highly respected in the region. In other words, osmize We mostly drink wine in kegs. These places may be described as rustic by some, but the table wines have a distinct style and a moreish complexity.
Next up is Verginella Dean. osmiza It is a popular spot for locals as well as tourists, and has a stunning view of the Gulf of Trieste. From here the city’s Piazza Unità d’Italia is just visible, as is the brutalist Temple of Monte Grisa (which we visit afterwards). In an outdoor bar that has two wine faucets, I order half a bottle of Cabernet Sauvignon. Malvasia Two of us, and a plate of pork cutlets with sun-dried toms and triangles of cheese salted.
Osmize Jan Morris would have agreed that these are not so much a food as they are a gastronomic traditions. The following are some of the most effective ways to improve your business. This is a place where, although it’s officially Italian, there are strong Slovenian influence. Zidarich’s vines are a border crossing, and the majority of land is in Italy. But the native language, Slovenian, is spoken by all the farmers that I met.
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Theresa Sandalj is the owner of a green-coffee import business in Trieste. The daughter of Trieste Slovenians, she tells me she grew up without any Italian traditions – “no lasagne, no ravioli” – and that when she met her Milanese husband she gave him a copy of Morris’s book “to explain what I was”.
Trieste is a crossroads for three great European cultural traditions: Roman, Slavic and Austrian. But it doesn’t stop there – it’s a multi-faith, “inter-racial jumble”, as Morris had it, home to one of the largest synagogues in Europe alongside Greek and Serbian Orthodox churches. Immigrants from different countries live together.
Also, OsmizEThere are many reasons to visit Trieste for travellers who love coffee. The quirky culture of the city, complete with its own language (in Trieste an espresso is called espresso), and its unique coffee culture will make you want to come back again. NeroFresh fish and seafood are served at restaurants like Trattoria Nerodiseppia The following are some examples of how to get started: Le Barettine, both of which are within spitting range of the hotel.
We love you too Mimì e CocotteThe restaurant is located in the heart of town and offers a seasonal menu that blends home cooking with a sense occasion. It also specializes in natural regional wines. With these we wash down courgette frittata and two plates of pasta – cacio e pepe. cavatelli Tomatoes are a great way to get your daily dose of Vitamin A and C. stracciatella. Just outside Trieste in the seaside town of Duino Alla Dama Bianca is a place that has lost its charm. We eat razor-clams here and watch the sun set while watching swans glide along the water.
Pagna is an artisanal wine bar and bakery in Trieste’s Via Giusto Muratti run by Serbian chef Pedja kostic. She was originally from Belgrade but moved to Trieste via the US because of the wine culture. Pagna, I enjoy the best almond croissant of my entire life. A perfect crisp pastry with an interior pillowy and not too much frangipane.
But it was for osmize Each one is a reflection of the people who created it. At Šuc Erika, an osmiza We order from the woman in a Metallica t-shirt in the middle a farmyard. The walls of this place are decorated with pictures depicting ricotta-making and felt-tip drawing by previous guests. After that, we sit beneath a pergola with ripening vines. We are the only people here and we sip our drinks to a background of cows lowing and kicking their hooves.
Before we depart, we can’t resist one last. Osmiza Boris Patricia, Boris’s wife, is the woman behind the counter at Medeazza. She tells about the SalumiTwo teenage boys in flip-flops scurry around a courtyard, consuming the wine vinegars and olive oil they produce on-site. Boris, a favourite of a La Dama Bianca server to visit before working, was highly recommended to us. osmize are here – democratic and available to everybody, when they happen to be open.
The trip was organized by Promo Turismo FVG, the tourist board of Friuli-Venezia-Giulia. Doubles at Hotel Albero Nascosto from £120 B&B
