Typical dish of Trieste
Trieste-style Goulash
Trieste-style goulash is a dense, aromatic beef stew with a deep reddish-brown color given by paprika. The meat cooks slowly with onions until it becomes extremely tender, almost creamy, enveloped in a rich and lightly spiced sauce. The flavor is warm and deep, with the natural sweetness of onions and an aromatic note of spices. In Trieste it is often served with soft polenta or potatoes, perfect for a hearty lunch or a dinner in a trattoria.
Season: Autunno-Inverno€10–16
Why it matters
This dish tells the story of the Central European soul of Trieste, a border city where Italian cuisine meets that of the former Austro-Hungarian Empire. Goulash has become part of the local tradition of osterias and Trieste-style "buffets", a symbol of the port’s multicultural history.
Origin story
Goulash originated in Central Europe, particularly in the Hungarian area, as a shepherds’ stew. During Habsburg rule it arrived in Trieste between the 19th and early 20th centuries, adapting to local tastes with long cooking times and plenty of onions. Over time it became a classic of Trieste’s trattorias, often served with polenta.
Typical ingredients
manzocipollepaprikacuminoalloroconcentrato di pomodoro
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