Istrian stew
| Istrian stew | |
|---|---|
| Alternative names | Yota |
| Type | Stew |
| Place of origin | Croatia, Slovenia and Italy |
| Region or state | Istria |
| Main ingredients | Beans, sauerkraut, potatoes, bacon, spare ribs, garlic |
 Cookbook:Istrian stew  Istrian stew | |
The Istrian stew or yota (Croatian: Istarska jota; Slovene: Jota, Italian: Jota) is a stew, made of beans, sauerkraut or sour turnip, potatoes, bacon, spare ribs, known in the northern Adriatic region. It is especially popular in Istria and some other parts of north-western Croatia. Under the name yota (jota), it is also typical of the whole Slovenian Littoral and in certain areas of North Eastern Italy, especially in Trieste (where it's considered to be the prime example of Triestine food), Gorizia and some peripheral areas of north-eastern Friuli (the Carnia mountains and Slavia Veneta).
The dish shows the influence of both Central European and Mediterranean cuisine. In most of the recipes, olive oil is used, and the main seasoning is garlic.
In Slovenian Istria, it is often eaten together with polenta.
See also
- Food portal