Boreto alla graisana: chowder of fish (preferably turbot) stewed with olive oil, garlic, vinegar.
Fasõj e uardi: bean and barley soup with pork, onion, celery and herbs.
Frico: aged Montasio grated, mixed with cornmeal and fried flat and crisp; some recipes add chopped onions or potatoes.
Granzevola alla triestina: spider crab meat baked with breadcrumbs, garlic, lemon, parsley.
Gulasch or glas: beef stewed with onion, tomato, herbs, chili peppers and paprika.
Jota or jote: beans, potatoes and sausages simmered with broth in an earthenware pot are flavored with sauerkraut and sage sautÚed in garlic in the Trieste version of the soup.
Muset e bruada pork-rind sausage boiled and served with bruada or brovada (turnips pickled in vinegar), sautéed with onion, garlic, salt pork.
Paparot: corn meal with chopped spinach and garlic in a tasty gruel.
Risotto di Marano: rice boiled in fish stock served with sautéed shrimp, squid and mussels.
