Istrian Cuisine
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Words are not enough to describe the richness of Istrian cuisine. On this geographically small area different traditions have interwoven in a series of dishes in which traces of Italian, Middle-European and Slav cuisine can be tasted. Its geographical position and mild climate had also a big influence which made Istria rich in exquisite ingredients such as wild growth plants, aromatic herbs, season vegetables, sea food,… Distinctiveness of Istrian cuisine is exactly in its abundant use of seasons’ gifts of nature which makes the gastronomic Istrian experience different in each part of the year.
If you happen to be in Istria in spring you most definitely have to try asparagus, extremely healthy and prepared in Istrian way – in a frittata. In summer it is best to try lighter food and sea delicacies and try giltheads, sea basses, sea-spiders, scampi or oysters. Autumn is the time of the famous Istrian truffle, known aphrodisiac. When it’s cold and the time for winter pig-slaughter comes, there is nothing better than Istrian pork fillet and sausages. Well known Istrian wines, nicely cooled in summer with sea food or warmed like a soup next to the fire place in winter, will blend excellently with the flavours of home-made Istrian dishes.
