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| Alternative names | Istrian stew |
|---|---|
| Type | Stew |
| Course | Primo (Italian course) |
| Place of origin | |
| Region or state | |
| Main ingredients | Beans,sauerkraut,potatoes,bacon,spare ribs,garlic |
Thejota orIstrian stew (Italian:Jota;Croatian:Istarska jota;Slovene:Jota) is asoup made withbeans andsauerkraut or sourturnip,potatoes,bacon, andspare ribs, known in the northernAdriatic regions.[1] Under the namejota, it is typical and especially popular inTrieste and its province (where it is considered to be the prime example of Triestine food), in theIstrian peninsula, in the province ofGorizia, in the wholeSlovenian Littoral, in theRijeka area, and inFriuli, especially in some of its peripheral areas (the highland region ofCarnia, the Torre and Natisone river valleys, orSlavia Veneta). The stew, based on etymology, most likely originated in Friuli before spreading east and south.
Jota seems to derive from aCeltic root and has parallels in the ancientFriulian language.
The dish shows the influence of bothCentral European andMediterranean cuisine. In most of the recipes,olive oil is used, and the main seasoning isgarlic.
InSlovenian Istria, it is often eaten together withpolenta.
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