The land plays a fundamental role in shaping such a peculiar taste. Karst soil is unique: rich in iron, Carso is a rocky, limestone upland lined by underneath caves which are innate to this peculiar kind of soil, due to its solubility by nature. All of this adds up to Terrano's deep red colour and its tannic feeling.
Red wine and rose meat: Terrano meets porcina!
Trieste can be such a peaceful retreat, for those seeking relax seated by the sea, while still enjoying a breath of fresh air coming from the near mountains, and surrounded by Middle-European styled buildings – like in the central Piazza Unità d'Italia, for instance, renowned for its cafés.
In the city you can enjoy some wonderful Terrano, of course, but you better team it up with some treats, unless you don't mind your head spinning around a bit, glass after glass...
Usually locals like to drink Terrano while munching on some typical red meat-based dishes: like the wonderful prosciutto in crosta, a smoked ham which is rolled in bread pastry and cooked in the oven, or the extremely delicious porcina (or porzina). Obviously made of pork meat (specifically pork neck), porcina is the top traditional dish of Trieste's cuisine: it's usually served warm, along with some grated horseradish (which they call “cren”) and mustard.
There are still many places not only serving it, but also keeping an old fashion setting which gives food a whole lot of extra flavour. Like the famous Buffet da Pepi, widely known in the city as “Bepi S'ciavo”, meaning “Bepi the Slovenian”, named after its very first owner back in 1897. Such an old history for this spot in the centre of Trieste, which has been maintaining its identity for three centuries and it's still going strong. You can also sit outdoors and lunch with a piatto misto, porcina or some other Austro-Hungarian inspired dishes.
Cover photo courtesy of Congerdesign
Bollito misto photo taken from Buffet da Pepi Facebook page