La jota triestina is a traditional soup originating from Trieste. Although there are various versions, the dish is usually made with a combination of beans, olive oil, potatoes, sauerkraut, flour, pancetta, garlic, cumin, bay leaves, salt, and pepper.

The garlic, pancetta, and potatoes are fried in olive oil and mixed with the beans. The mixture is covered with water, covered, and simmered until the beans are tender. A mixture of sauerkraut, cumin, and bay leaves is boiled until the liquid has almost evaporated. 

Salmì di cervo is a traditional dish originating from the Valtellina valley. Although there are variations, the dish is usually made with a combination of venison, red wine, pancetta, carrots, onions, garlic, celery, butter, olive oil, and herbs and spices such as nutmeg, cloves, bay leaves, sage, rosemary, thyme, juniper berries, peppercorns, salt, and pepper.

Some recipes also use flour, tomatoes, pig blood, and mushrooms for extra flavor. The meat is cut into pieces and marinated in wine with the spices and herbs, carrots, onions, and garlic. The pancetta is sautéed in butter and olive oil, and the meat is browned in the same pan. 

Südtiroler gulasch is a traditional goulash originating from the South Tyrol region. Influenced by Austria and Hungary, this stew is usually made with a combination of beef, cumin, paprika, olive oil, onions, pancetta, stock, garlic, salt, pepper, and thyme.

Despite clear Hungarian influence (the addition of paprika powder), this goulash is much thicker and darker than its Hungarian counterpart. During the cooking process, stock is gradually added to the stew, which gives it a gentle flavor. Salt should be added carefully as pancetta is a part of this goulash, so it could become too salty if one doesn't pay attention. 

This humble Tuscan stew is made with cheaper cuts of beef, red wine (traditionally Chianti), crushed black peppercorns, lots of garlic, onions, celery, carrots, fresh herbs, and, sometimes, tomatoes, although they are not a part of the original recipe.

Some recipes include pig's trotter or calf's foot in order to bring extra flavor. The dish is slowly cooked in earthenware pots. In the past, peposo used to be left in a cooling bread oven or in kilns where ceramics and terracotta tiles were made.

The stew is sometimes served on slices of toasted local bread which mops up the flavorful juices.

Seppie in umido is a traditional dish originating from Venice. The dish is usually made with a combination of sliced squid, onions, garlic, tomatoes, tomato paste, cinnamon, ginger, nutmeg, rosemary, oil, salt, and black pepper. The onions and garlic are sautéed in oil until soft, and then mixed with the rosemary and squid.

The mixture is covered with water and simmered for more than half an hour, and the tomatoes, tomato paste, spices, salt, and pepper are then added to the pan. The dish is slowly cooked until the sauce becomes thick and the squid is tender. Seppie in umido is typically served over polenta.

Cinghiale in umido is a Tuscan stew prepared with wild boar meat as the main ingredient. Apart from the wild boar meat cut into pieces, the stew also contains vinegar, red wine, carrots, celery, onions, garlic, olive oil, and tomato sauce. It is flavored with bay leaves, red chili flakes, and juniper berries.

This dish is especially popular during the hunting season in fall and winter, and it is recommended to serve it with white beans, roasted potatoes, and sliced Tuscan bread on the side.

Capriolo alla valdostana is a rich venison stew from Aosta Valley. To prepare this hearty dish, venison must be marinated in vinegar and pepper for at least 12 hours, and it is then slowly simmered with lard, vegetables, grappa, red wine, and spices such as garlic, cloves, and cinnamon.

Due to the long preparation process and the fact that venison wasn't easy to obtain, this winter dish used to be reserved only for festive occasions, but nowadays it is often prepared for Sunday lunch, paired with homemade polenta or pasta all’uovo.

Fagioli all'uccelletto is an italian dish originating from Tuscany. It's made with a combination of cannellini beans, sage leaves, garlic, extra virgin olive oil, tomato paste, and fresh pork sausages.

The beans and sausages are simmered over a low flame, then served with bread on the side. The beans should become creamy, while the sausages shoudn't release their fat and flavor. 

This gulash version originates from Trieste, the capital of Friuli-Venezia Giulia, which was a part of the Austro-Hungarian Empire, and as a result, the gulash is made with Hungarian paprika, among other ingredients. The stew is slowly cooked, and it's made with ingredients such as onions, beef, Hungarian hot paprika, olive oil, tomatoes or tomato paste, flour, and, making it truly Italian - herbs such as rosemary, thyme, marjoram or oregano, and bay leaves.

Once prepared, this goulash should be served with polenta, gnocchi, or potatoes.