Istrian stew
 Jota | |
| Alternative names | Jota |
|---|---|
| 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  Media: Istrian stew | |
The Istrian stew or jota (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 jota, it is also typical of the whole Slovenian Littoral and in the former Austro-Hungarian territories in North Eastern Italy, especially in the provinces of Trieste (where it's considered to be the prime example of Triestine food) and Gorizia, and in some peripheral areas of north-eastern Friuli (the Torre river valley, and the mountain borderlands of Carnia 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
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