Prosciutto Cotto, baked in a bread crust, is the symbol of Trieste at the table, with origins dating back to Roman times. Its modern preparation involves the kneading and rising of bread dough, which is then rolled out and seasoned with pepper, bay leaves and mustard. Prosciutto is then wrapped in this dough and baked in the oven at a range of different temperatures. Cut into thick slices, “Cotto in Crosta” is a ritual, served in the buffets of Trieste or as a “Rebechin” (snack), with a side of fresh bread and inevitably paired with the traditional horseradish cream called “Cren".
