In centuries past, the people of central and northern Friuli-Venezia Giulia were typically poor and often plagued by famine. This was especially true during the long, brutal winters in the Carnia mountains, when snow would barricade the few existing roads, leaving families to fend for themselves. Until modern times, most Friulians were farmers. Their cuisine was a diet of poverty, consisting primarily of hearty grains and vegetables, particularly those with a long shelf life like potatoes. Beans, barley, and corn could easily be dried for lengthy storage. Turnips and cabbage were preserved through fermentation to make, respectively, brovada and sauerkraut. All of these foods are still an important part of the region’s cuisine today.
In contrast, Trieste, having long been the chief port of the Austro-Hungarian Empire, was an exotic crossroads of culture, with influences from around the world helping to shape its cuisine. While the foods of poverty remain dietary staples for many families here, it is the abundance of fresh seafood that best defines Triestine cooking.
The following are five of FVG’s most well-known soups:
Jota (also spelled “iota”) is considered to be one of Trieste’s native dishes. The main ingredients are beans, potatoes, and sauerkraut. A similar soup is made in Carnia using brovada (pickled turnips) in place of the sauerkraut.
Minestra di Bobici is prepared with beans, potatoes, and corn. Originally a specialty of the Istrian peninsula, this tasty soup is now popular in Trieste (where “bobici” is dialect for corn) as well as in the villages of the Carso. The sweet corn and salty pancetta provide lots of flavor, making this one of my all-time favorite soups.
Orzo e Fagioli is a hearty soup made with barley and beans. You’ll find the dish throughout Friuli, where it is perfect for a cold winter’s evening.
Paparòt is made with spinach and cornmeal. It is typical of central Friuli’s home cooking, especially in the province of Pordenone.
Brodeto alla Triestina is virtually indistinguishable from the numerous varieties of zuppa di pesce (fish soup) found throughout the Mediterranean, including Livorno’s cacciucco, Ancona’s brodetto, and Marseille’s bouillabaisse.
Recipes for all five of these soups can be found in my cookbook Flavors of Friuli: A Culinary Journey through Northeastern Italy.
