Enoteca Sgonico, the best selection of raw fish ever!

Just a few ingredients, incredible and simple recipes

Maybe not everyone knows… This is how I’d start the article because I didn’t know that just a few kilometres from home there was this little place which serves raw fish! I discovered it a few weeks ago when I went there for dinner with some friends; they were surprised (I’d say almost shocked) when…

Bajta, a farm on the Karst, with hams, local wine and much more!

In Sales, in the middle of Trieste’s Karst, the perfect place to rediscover country life

I’ll try to summarize what you can find here, because it’s easy to be confusing. There are so many things to describe that a small manual could be written about all the things that the Skerlj family prepares in this magical place in the middle of Trieste’s Karst. I’ll start by introducing the main characters…

Okrepčevalnica (snack) Ruj: local cuisine and lots of creativity!

A trip to Slovenia at Dutovlje to taste Peter Patajac exquisite food

Just a 5-minute car trip to reach another country and discover new tastes and new places: one of the many perks of living in a town on the border! Today I’ll be visiting Ruj, Dol pri Vogljah (Dutovlje), a small town just 1 kilometre from the border of Monrupino. Here, surrounded by the nature of the…

Pier: from breakfast to after dinner drinks with a view of the sea of Trieste.

Marina San Giusto changes its look and surprises us with new and tasty ideas.

Two weeks ago the Restaurant/bar of Marina San Giusto, Trieste’s Yacht club, opened up to a new management and with its new name Pier. In this breath-taking location, right in the centre of town, next to the Salone degli Incanti, on the dock for the boats you’ll find this incredible place that I went to…

A quick lunch in Trieste.

The right place for a business lunch!

The luck of working just a few steps from Piazza Ponterosso is that in my lunch break I can go and eat something really nice in one of the many places in the centre of Trieste. I always like to go looking for new places to try out, but often there’s little time and too…

Pri Lojzetu, best known as “Zemono” or at Tomaž Kavčič’s!

A taste overture…

Just a few kilometres from Gorizia, in the Valley of Vipacco, at the top of a hill there’s the hunting lodge of the Zemono castle, that hosts the restaurant Pri Lojzetu. in its grand halls. Many know the restaurant with the name Zemono, but the owner Tomaž doesn’t want to erase its previous history, so…

The Osmize of the Karst: all the colours of tradition

Follow the busch branch with the red arrow to discover cold cuts, cheeses and home-made wine

The Osmiza is a sort of tradition in our territory, so I’ll tell you a little about their history (I’ll promise not to take too long and get right back to the food). On the Karst, which is divided between Italy and Slovenia the osmizza (also called osmiza; osmica in Slovenian) is a place where…

The dishes that most impressed me!

When memories don’t come from your mind but from taste.

As usual, at the end of every December it’s report time! I think about all the lovely experiences I shared with you: lots of journeys, incredible trips, fun visits, tastings… And as I thought about my food and wine tours – where I discovered the best of the territory and new recipes to share with…

The largest vinegar producer in the world? In Manzano (Udine): it’s Midolini!

2.300 barrels store an incredible balsamic vinegar!

I’d visited the vinegar producer Midolini a few months ago, but I’ve already gone through my batch, so my son requested some more and, as the good mother I am, I went back to Midolini to buy some more. Surrounded by 35 hectares of vineyards of their property, among Refosco and Friulano I finally reach…

Moschioni’s red wines in Cividale del Friuli, surrounded by a land of white wine.

I pass the word to a wine expert that can tell us about them…

When we talk about wine, I leave the stage as a ballenina would with her “Fouettés en tournant”, so that more expert “dancers” have room to exhibit. I’m fascinated by this world, and I want to learn as much as possible, so today I’ll let Cosima take over with her description of Moschioni wine, in…