The culinary spectrum of southern Austria is quite different to mediterranean cuisine - especially in autumn when sweet chestnuts and new wine are a seasonal specialty. Martin Krammer and Julia Stangl-Tiefengraber brought the flavours of Styria to Trieste and they did so by serving different dishes, but all in the form of jellies that were arranged on a large table in Salone Gemma.
Claudio Farina, host
Interior of Salone Gemma
Martin Krammer arranging the jellies
Sauerkraut and bacon jelly
Alcoholic jelly
The crowd
Grid of jellies
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