Istrian Culinary Delicacies
Istrian gastronomy offers a wide palette of the most diverse delicacies; from fuži with truffles (home-made Istrian pasta), venison and boškarin with pljukanci (home-made Istrian type of gnocchi), asparagus fritaje (a type of omelette), pasta, proscuitto smoked and dried in the original Istrian manner, bacon and other meat products, to sea specialities; fish, crabs and shells from the Lim Channel. Extraordinary biodiversities, mountain ranges from Učka to the Mirna River valley and the coastal belt all packed into the relatively small Istrian territory. This is an inexhaustible source for the creation of an imaginative gastronomic and wine offering.
The former flight of the population from the countryside turned into an emigration exodus, has now changed into a mass and ongoing return. First-class olive-growers, wine makers, winegrowers, oenologists and caterers, are becoming valued entrepreneurs. Small family-owned hotels win the highest awards in the hotel industry category on a regular basis. Refurbished estates are being equipped for the highest standard of tourism. The white truffle (Tuber magnatum), found in the Motovun Forest, entered the Guinness Book of World Records, as a rarity, being the largest, precious tuber ever found in the World (1.31 kg). Goat cheeses from the Kumparička estate stand shoulder to shoulder with world renowned cheese products. Oysters and mussels from the Lim Channel will impress discerning gourmets. If we combine the Istrian gastronomic and oenological features with the beauty of the almost untouched countryside of the peninsula, its coast and islands, and in particular, the Briuni National Park and Učka Park of Nature, it becomes obvious that Istria presents one of the most attractive European regions. It moves away from the idea of terra incognita, coming closer to being a land of truffles, wines, olives and helpful, warm hosts, who will proudly offer the wealth of the Istrian soil and traditional heritage to their guests. On the other hand, Istrian restaurants, most of which preserved the romantic atmosphere of the old taverns, compete in the quality and diversity of their offer. Some of them match the high achievements of the European catering industry. The most popular of them are the Giannino, San Rocco, Monte, Milan, Blu, Pepenero, Morgan, Batelina and Vodnjanka.
By many of its geographical features, Istria will remind you of Provence or Tuscany. Culture in the revived Istrian towns, such as Motovun, Grožnjan, Buzet, Grimalda and Svetvinčenat, contributed to the popularisation of Istria as an unmissable cultural destination. The shows at the Ulysses Theatre in Brijuni, film festivals in Pula and Motovun, summer concerts in Grožnjan and the Amphitheater in Pula are internationally recognised cultural events, positioning Istria on the cultural map of Europe.
However, the majority of visitors are delighted with Istria because of its wine, olives and truffles - its brand-making features. The Istrian gastronomy, with its brave mix of the traditional and avant-garde, offers its guests memorable specialities, allied with wines of the Istrian climate, affirmed and recognised in the international wine arena. These are the reasons for touring Istria with plentiful gastronomic and oenological curiosity, armed with sufficient patience to discover new and so far unknown pleasures in the hidden corners of this beautiful, promised land, and to satisfy the highest hedonistic criteria.