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Istria

What to eat

Istrian cuisine is very versatile. Every town and village offers something different. The most exquisite delicacy is the truffle, a rare and highly valued mushroom of insignificant appearance and strong fragrance which is believed to have aphrodisiac powers. Found in very few places the Istrian white truffle is world renowned. It grows entirely underground and only specially trained dogs can locate the sites. These are mostly in the Grey Istria, around the forests of Motovun. The hamlet of Livade is known as the main distribution point for the mushroom. The annual truffle festival takes place here in October. Truffles are enjoyed with pasta, steak, omelette and venison.

Spring time in Istria brings the joy of delicious wild asparagus which is usually served with scrambled eggs or as a side dish to a traditional menu.

Another culinary treasure of the region is a thick soup made of meat, pulses and vegetables known locally as 'maneštra', a close cousin to a rich minestrone.

The other delicacies not to be missed are the Istrian prosciutto, ombolo (marinated pork), traditional Istrian sausages grilled and served with sauerkraut, lamb roasted on open fire, gnocchi, ravioli and other pasta, as well as dessert called 'kroštule'.

One of the fundamental ingredients of the Istrian cuisine is the local olive oil produced from the most northbound habitat of olive trees in the Mediterranean. Such geographical position inevitably results in a smaller harvest of fruit compared to the regions further south, however it is believed that this very fact makes the local olive oil superior to other brands.

What to drink

Biska

Served as an aperitif, this is a special Istrian brandy produced from the solid residue left in the winepress after the juices are extracted for wine, and then flavoured with local herbs. The recipe is believed to be two thousand years old and of Celtic origin.

Supica

The refreshment for the poor - or so it used to be. Red wine is warmed up together with a few drops of olive oil and a pinch of pepper and then served with some well toasted bread which you ought to dunk into the jug.

Wine

Istria is a wine producing country and much of its cultural and social heritage is linked to local wines and vineyards. Over the past ten years this area of Croatia has seen the biggest leap in the wine production. The best known Istrian wines are teran (red) and malvazija (white).

Teran

Teran is well known for its deep ruby colour with traces of purple. Its fruity flavour reminds of raspberries. Excellent as accompaniment to the Istrian prosciutto, truffle cheese and all meat and game dishes. It should be kept at temperatures between 18 and 20°C.

Malvazija

The most wide spread wine in Istria, malvazija is deep yellow with traces of pale green. Smooth and medium bodied, it has fruity flavour which reminds of apples and plums. The wine is best enjoyed when served with fish, crabs, seashells, calamari, pasta and other light Istrian meals. It should be kept at temperatures between 10 and 14°C.

Recommended cellar

The cellar Matošević in the village of Krunčići (western Istria) specializes in the type of malvazija called Alba, a dry white wine which is ideally consumed in its first year. Fresh and fruity, the strength is 13% alcohol. The cellar in Krunčići is situated fifteen kilometers from Poreč, Rovinj and Vrsar. It is opened to visitors for viewing, wine tasting and purchase of wine.