t's impossible to pass through Trieste without tasting the most delicious and beloved dish since ancient times: the 'bollito misto alla triestina' (mixed boiled meat, Trieste style). It's essentially composed of various cuts of boiled pork meat served with mustard and grated 'kren,' a radish root with intense flavor. Despite its Austrian origin, the 'bollito' has become part of the Triestine tradition. Being a humble dish, it is very simple to prepare. You will need to place the various pieces of meat in a large pot and let them simmer in broth, often diluted with additional boiling water. Among the indispensable pieces are Vienna sausage, Cragno sausage (named after the Slovenian city of Kranij), cooked ham, porzina (pork coppa), Kaiserfleisch (bone-in fillet), and smoked ribs. An abundant portion of sauerkraut or, for simpler palates, the famous potato "in tecia" cannot be missing as an accompaniment. Perfect for consumption during the winter season, we recommend tasting it directly at typical city buffets, such as the historic Buffet da Pepi's, better known as Pepi S'ciavo, or the buffet at Siora Rosa's. Every self-respecting Triestine has their own trusted buffet, even just for a small "rebechin." Do you already have your trusted buffet? Just like the history of the city it hosts, Triestine culinary tradition represents a meeting point between Mediterranean and Central European cuisine, capable of blending extremely different yet unique flavors. Therefore, Trieste is not only about meat but also fish, such as sardines "in savor" or whipped cod...