The treasure of every land is the history of its products

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Difficulty: Easy Doses: For 4 people

700g of veal, beef or mutton (third quality cuts), 

4 tablespoons of extra virgin olive oil

500g of potatoes,

1 onion

1 carrot, 

1 celery stick, 

20g of 00 flour, 

200g of canned tomato puree, 

1 glass of white wine, 

a few cloves, 




The Calandraca, a typical dish from Trieste, was “invented” by sailors who used the leftovers of the salted meat brought on board as a provision. It is basically a kind of goulash made with boiled meat. Some argue that the name derives from “calandra”, a medieval ship, while others from “cilindrata”, or dried meat put under weight. 

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