The ''jota'' or Istrian stew (; ; ) is a

soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...

made with

bean A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are traditi ...

s and

sauerkraut Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugar ...

or sour turnip,

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

es,

bacon Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central in ...

, and spare ribs, known in the northern Adriatic regions. Under the name ''jota,'' it is typical and especially popular in

Trieste Trieste ( , ; ) is a city and seaport in northeastern Italy. It is the capital and largest city of the Regions of Italy#Autonomous regions with special statute, autonomous region of Friuli-Venezia Giulia, as well as of the Province of Trieste, ...

and its province (where it is considered to be the prime example of Triestine food), in the

Istria Istria ( ; Croatian language, Croatian and Slovene language, Slovene: ; Italian language, Italian and Venetian language, Venetian: ; ; Istro-Romanian language, Istro-Romanian: ; ; ) is the largest peninsula within the Adriatic Sea. Located at th ...

n peninsula, in the province of

Gorizia Gorizia (; ; , ; ; ) is a town and (municipality) in northeastern Italy, in the autonomous region of Friuli-Venezia Giulia. It is located at the foot of the Julian Alps, bordering Slovenia. It is the capital of the Province of Gorizia, Region ...

, in the whole

Slovenian Littoral The Slovene Littoral, or simply Littoral (, ; ; ), is one of the traditional regions of Slovenia. The littoral in its name – for a coastal-adjacent area – recalls the former Austrian Littoral (''Avstrijsko Primorje''), the Habsburg poss ...

, in the

Rijeka Rijeka (; Fiume ( �fjuːme in Italian and in Fiuman dialect, Fiuman Venetian) is the principal seaport and the List of cities and towns in Croatia, third-largest city in Croatia. It is located in Primorje-Gorski Kotar County on Kvarner Ba ...

area, and in

Friuli Friuli (; ; or ; ; ) is a historical region of northeast Italy. The region is marked by its separate regional and ethnic identity predominantly tied to the Friulians, who speak the Friulian language. It comprises the major part of the autono ...

, especially in some of its peripheral areas (the highland region of Carnia, the Torre and Natisone river valleys, or Slavia Veneta). The stew, based on etymology, most likely originated in Friuli before spreading east and south. ''Jota'' seems to derive from a

Celtic Celtic, Celtics or Keltic may refer to: Language and ethnicity *pertaining to Celts, a collection of Indo-European peoples in Europe and Anatolia **Celts (modern) *Celtic languages **Proto-Celtic language *Celtic music *Celtic nations Sports Foot ...

root and has parallels in the ancient

Friulian language Friulian ( ) or Friulan (natively or ; ; ; ) is a Romance languages, Romance language belonging to the Rhaeto-Romance languages, Rhaeto-Romance family. Friulian is spoken in the Friuli region of northeastern Italy and has around 600,000 speake ...

. The dish shows the influence of both

Central Europe Central Europe is a geographical region of Europe between Eastern Europe, Eastern, Southern Europe, Southern, Western Europe, Western and Northern Europe, Northern Europe. Central Europe is known for its cultural diversity; however, countries in ...

an and

Mediterranean cuisine Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, ''A Book of Mediterranean Food'' (1950), ...

. In most of the recipes,

olive oil Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a cond ...

is used, and the main seasoning is

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

. In Slovenian Istria, it is often eaten together with

polenta Polenta (, ) is an Italian cuisine, Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried or Grilling, grilled. The variety of cereal used is ...

References

External links

Istria on the Internet, Gastronomy: Jota history and recipes
Croatian stews Italian cuisine Slovenian cuisine Meat stews Bacon dishes Bean soups {{Slovenia-cuisine-stub

See also

References

External links