Editing Trieste (section)

==Triestine cuisine==
[[File:Caffe degli Specchi.JPG|thumb|Caffe degli Specchi was opened in 1839 in Trieste.]]
There are three types of eateries: the conventional restaurant; the buffet, where ham, meat loaf, goulash, roast meat, Kaiserfleisch, tongue and belly meat are served; and the osmiza, a characteristic eatery in the Karst, where locally farmed products are enjoyed paired with wine.

Local cuisine has been influenced by the various ethnic groups which have populated the city, mainly Central Europeans. Traditional main courses include [[istrian stew|jota]], minestra de bisi spacai (pea stew), rotolo di spinaci in straza (spinach rolls), sardoni impanai (breaded anchovies, a sought-after delicacy), capuzi garbi (krauts), capuzi garbi in tecia (sautéed krauts), [[vienna sausage]]s, [[goulash]], [[ćevapi]] and frito misto (fried fish). Popular desserts are presnitz, fave triestine, titola, crostoli, struccolo de pomi, kugelhupf, rigo jancsi and the Triester torte.<ref>Giuliana Fabricio, La cucina della tradizione triestina, Gorizia, Editrice Goriziana, 2004.</ref><ref>Maria Stelvio, Cucina triestina, III° edizione, Trieste, Stab. Tip. Nazionale, 1936.</ref><ref>Iolanda de Vonderweid, Cucina triestina, cucina istriana, cucina dalmata, Trieste, Lint Editoriale, 2003</ref>

Capo Triestino (also capo in B or capo in bicchiere) is considered a local coffee speciality. This miniature cappuccino in a glass cup is usually consumed at the bar.<ref>"Kaffee-Inspirationen: Kaffeebuch mit exklusiven Rezepten" (2013), Università del Caffè di Trieste, p 62.</ref>