IOTA FROM TRIESTE, Italy, made with smoked pork, sauerkraut, borlotti beans – Post 2

It is winter in Melbourne and time to cook Iota again.

Smoked pork, sauerkraut, borlotti beans? Italian you say?

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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)

For a complete meal, end the one course Iota dish with a salad or two.

Popular in Trieste:

Matovilc, see: Salad Green: Matovilc, Also Called Lamb’s Lettuce and Mâche

or Radicchio Triestino,  a small-soft-leaf radicchio.


My father grew Radicchio Triestino in his Adelaide garden but I have never seen it for sale in Australia.

These are some of the salad vegetables I am able to purchase at the Queen Victoria Market. Notice the pale coloured beetroot (I also cook the leaves like spinach). The beetroot I ate in Trieste was always pale in colour.

Next to the red radicchio is the head of speckled, pale radicchio (radicchio biondo= blonde/blond).

Fennel and the baby cabbage are also suitable salad vegetables, as is rocket – rucola in Triestine.

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