Wild asparagus in Istria
Wild asparagus is gathered in Istria in spring. The young shoots taste bitter, are cooked in fritaja and should be picked without damaging the plant.
MoreTraditional Istrian food
Istrian truffles
White and black truffles in Istria have different seasons and culinary uses. A guided hunt shows how they are found while protecting their habitat.
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Istrian maneštra: one name, many seasonal dishes
Istrian maneštra is a hearty spoon dish of beans, potatoes and seasonal ingredients. A pešt of pancetta, garlic and parsley gives it flavour.
MoreIstrian pršut: air-dried, never smoked
Istrian pršut is a PDO dry-cured ham seasoned with sea salt and spices, matured for at least 12 months and never smoked.
MoreBoškarin: Istrian cattle and meat with a protected designation of origin
Boškarin is the customary name for Istrian cattle. Meat with PDO status is aged for at least 15 days before sale; the cut determines how it is cooked.
MoreIstrian fuži
Istrian fuži are made from thinly rolled dough cut into squares. Each tube is formed by joining two opposite corners and often served with žgvacet.
MoreIstrian žgvacet
Žgvacet is an Istrian meat stew in a thick sauce. Chicken žgvacet is served with fuži, while hare šugo and game stews are more often served with polenta.
MoreOysters from Lim Bay
European flat oysters are farmed in Lim Bay; Pacific oysters have also been recorded. Lemon juice does not remove the microbial risk of eating them raw.
MoreIstrian fritaja
Istrian fritaja is made with eggs and seasonal ingredients. Well-known versions use wild asparagus or truffles, while meat is an optional addition.
MoreIstrian fritule
In the Bale recipe, fritule are made from yeasted dough with eggs, raisins, lemon zest and rakija. Spoonfuls are fried in hot fat until golden brown.
MoreIstrian kroštule: Bale fiochi made from thin fried pastry
In a recipe recorded in Bale, kroštule are made from thinly rolled dough with eggs, oil and rakija. The strips are folded like bows and fried.
MorePazin cukerančić with Malvasia: a protected craft of preparation
Pazin cukerančić is baked as a branched semicircle, then dipped cold in Istrian Malvasia and coarse sugar. Its preparation is protected cultural heritage.
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