Calandraca is a veal or beef stew with origins rooted in the city's maritime history. Sailors initially prepared this hearty dish during long voyages, utilizing preserved meats like salted or dried beef and readily available ingredients such as potatoes and onions.

Over time, calandraca evolved into a beloved local specialty, now typically featuring fresh cuts of veal or beef. The stew is enriched with vegetables like potatoes, carrots, celery, and tomatoes and seasoned with white wine, pepper, and salt to enhance its depth of flavor.

Variations of the dish include using lamb, leaving out wine or tomatoes, or some of the vegetables, or adding different spices. This evolution from a pragmatic sailors' meal to a cherished regional delicacy highlights Trieste's rich culinary heritage.