Trieste’s "pinza" canape with extra virgin olive oil Mackè and ricotta mousse, horseradish and bread crusted ham
The memory recipe. This simple but tasty soup has been passed along from generation to generation and it's our special welcome to friends paying us a visit
If there's a dish we love that's the one. Once it was served when slaughtering the pig. Nowadays we prepare it at least once a month.
At Easter time three are the certainties: Meat and Nerves Jelly, “Pinza” (sweet soft bread) and Roasted Ham. These are delicacies we can't do without to celebrate properly.
