The jota or Istrian stew (Italian: Jota; Croatian: Istarska jota; Slovene: Jota) is a soup made of beans, sauerkraut or sour turnip, potatoes, bacon, spare ribs, known in the northern Adriatic regions.^[1] Under the name jota it is typical and especially popular in Trieste and its province (where it is considered to be the prime example of Triestine food), in the Istrian peninsula, in the province of Gorizia, in the whole Slovenian Littoral, in the Rijeka area, and in Friuli, especially in some of its peripheral areas (the highland region of Carnia, the Torre and Natisone rivers valleys or Slavia Veneta). The stew, based on etymology, most likely originated in Friuli before spreading east and south.

This article relies largely or entirely on a single source. (March 2024)

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Jota

Alternative names	Istrian stew
Type	Stew
Place of origin	Italy Croatia Slovenia
Region or state	Istria Friuli-Venezia Giulia
Main ingredients	Beans, sauerkraut, potatoes, bacon, spare ribs, garlic
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Jota seems to derive from a Celtic root and has parallels in the ancient Friulian language.

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.