Gastronomy

 

Istrian gastronomy

 food2

During its tumultuous history various nations met in Istria bringing along their culture, thus influencing the cuisine of the Peninsula. These diversities brought to a unique and original cuisine, namely, local Istrian cuisine. 

Among the seafood specialities we recommend the following menu: a couple of oysters from the Lim channel, octopus salad with potatoes and a little bit of garlic, seasoned with olive oil from Tar or Vodnjan, then noodles with seafood, and as a main dish one of the following fish: base, gold fish, sole or sea-bream.

The other alternative could be: pilchard marinade, squid blackrisotto and as a main dish: the crown of seafood - fish, seashell, crab and squid brodetto. With both of these menus white wine - malvazija goes well.

Typical dish of continental Istria: as hors-d’ouvre - smoked ham ”pršut” (by far the best in the world, as we think it is), sheep-milk cheese, some olives, smoked fillet ”zarebnjak” and sausages grilled in the fireplace. As a main dish: pasta, gnocchi or ”fuži” with game stew, possibly garnished with cooked sauerkraut.

Every Istrian meal calls for ”maneštra”, a vegetable stew, sometimes served at the beginning of the meal, but often being a main dish. This should be accompanied by teran.

bacva  vino

 

Wine in Istria has the meaning of a spiritual sacred thing, necessity, love, culture of living, food and drink. Istrians are devoted to grapevine, making a cult of it, and no wonder that wine is woven into its culinary art tradition. In Istria wine has become an inevitable accompanying part of various homemade dishes - the crown of every ceremony, and pleasure at the table. Among the wines the synonyms of Istria are malvazija, red teran, but, however, typical varieties are white ad gray pinot, Chardonnay, Hrvatica - the autochthonous variety, fine rosé, borgonja, merlot, cabernet sauvignon, and refošk. But there is also something called Muscat of Momjan, something to enjoy like the life itself.

 prsut tartufi sparuge

Prosciutto
From the distant past, Istrian prosciutto has been a famous and widely recognized hors d'ocuvre.It is tastier when thinly sliced. In all Istrian restaurants Prosciutto is served with cheese and olives, although it is also used in the preparation of hot dishes.

Truffles
Although you can taste many different types of mushrooms in Istria, suchas the well-known and very tasty "Martincice" and "Lisicice", probably the most famous is the Istrian Truffle. There are many different ways to use this wonderful delicacy, including combining with fuzi, omelettes, sprinkled over steak and game.

Asparagus
Wild asparagus is another favorite delicacy of the Istrian region. Although asparagus is naturally bitter, it is extremly tasty when prepared with eggs, as a salad or as a side dish. Very healthy and an excellent diuretic agent.

fuzi manestra
Pasta
In Istria, Pasta is a typical Istrian appetizer and is prepared with a variety of sauces Ravioli, posutice, fuzi and macaroni are blended with different meats, vegetables, mushrooms or escargot.



Vegetable stews (manestre)
Another favorite Istrian delight are rich stews, called Manestre.This delicious and nutritious is prepared with meat or vegetables.An authentic Istrian Manestre is one that is seasoned with "pest", a mixture of chopped bacon, garlic and parsley.In Istrian taverns, a wide variety are served -namely, Manestra with young corn, Manestra with fennel, Manestra with chick-peas, meatless, white, young... Manestra prepared with sauerkraut is called "jota" and is delicious.