What is Istrian cooking? Are these dishes were eaten long before the Istrian farm laborers, or are used to eating awaits the patrician houses? It is true both because the Istrian turbulent history left its mark in the culinary art.
So today in Istria along the coast can be served and sauerkraut, and roasted sausage and ombolo, and gnocchi with rabbit, with fuži srnetim, macaroni with sausage sauce. Inevitable is the Istrian Istrian paršut and goat cheese are dried on the Alpine and Mediterranean air, and storm blagoslavljeni Gulf of Trieste. Various maneštre, jota, fried najosebujni the tastes and smells of this region. A feast for the end of the taste of the famous Istrian delicacy: pince, fritters, kroštule ...
Istrian cuisine is a highlight of His Majesty the Truffle of Istria, for which it is not known exactly whether the food or spice? In 1999. On the top Bujština area was found the biggest truffle of 1.31 kg in the Guinness books of records.
And as far as fish dishes that are unrivaled! Modern tourism in our podrčju associated with the development of well-known fish restaurants in Savudrija, Umag and Lovrečica.
Dishes with flavors and scents of the Mediterranean!
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