Jota is an icon of traditional Trieste cuisine: a rich and comforting winter soup made with beans, sauerkraut and potatoes. It is also present in the kitchens of the Karst and Gorizia, with variations that include pork and "Capuzi Garbi", a cabbage recipe. In the classic version, meat is cooked slowly and fried with lard and garlic, but today there are also some quicker variations. Jota, which began as a "broth" made from leftovers, is still a versatile and popular dish, enjoyed warm or on cold, winter days.
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