It is winter in Melbourne and time to cook Iota again.
Smoked pork, sauerkraut, borlotti beans? Italian you say?
Yes, and it demonstrates just how regional Italian cuisine can be.
Iota is an extremely hearty soup from Trieste, the city where I grew up as a child until I came to Australia.
Details and recipe for Iota (a Very Thick Soup From Trieste)
See also Gulasch (Goulash As Made in Trieste)
Finish the one course Iota with a salad or two and you have a complete meal.In Trieste it would be matovilc/matovilch:
Salad Green: Matovilc, Also Called Lamb’s Lettuce and Mâche or radicchio Triestino, small-soft-leaf radicchio or ruccola ( rocket), each leaf picked separately ( as my father did in his small vegetable garden in Adelaide).
I have never seen radicchio Triestino for sale, but I do pretty well in the vegetable department.
In my kitchen, every meal is accompanied with large amounts of vegetables. On this occasion I used these vegetables. Notice the pale coloured beetroot (I also cook the leaves like spinach) and next to the red radicchio is the head of speckled, pale radicchio (radicchio biondo= blonde/blond).