Health Benefits of Istrian Cuisine
Istria is a Croatian region, surrounded by the sea, thus its cuisine is mostly based on the fruits of the sea. Change of seasons and the Mediterranean climate, as well as the conditions at sea, dictate the type of seafood to be chosen at a given time. Plenty of fresh fish and famous shrimps are available for most of the year and they are a perfect choice for a healthy heart, particularly the Omega 3 fatty acids, obtained from seafood which protect the heart and vascular system.
Zinc (Zn), the mineral found amply in seafood, is of vital importance for the immune system. The amount of zinc in the body is related to vitality and replacement of lost energy; revitalisation.
Shells, limpets and fish are surely the primary choices in Istria, for they are full of minerals.
Exotic taste and an extravagance of truffles are a temptation for all those ready for a gastronomic adventure.
A strong point in the gastronomy of Istria is made by olive oil, which presents a perfect choice for energy and good health.
Local Ingredients and Products
- Goat cheese
- Brill
- Truffles
- Istrian proscuitto
Traditional Istrian Dishes
Fritaja (a type of omelette) Pljukanci (home-made Istrian pasta) with asparagus and truffles
- Bitter orange cake
- Bouillabaisse (brudet) of dry-
- smoked octopus
- Fried shark
Istria is the largest peninsula in Croatia and its most western winegrowing region. Its geographic position is excellent, and is almost fully surrounded by the sea. It has a mild Mediteranean climate, with significant continental influences. This area is also very interesting and diverse from the geopolitical view; it is situated within three states, between the east and the west, in touch with many different peoples and on a crossroads of different cultures. Its rich and turbulent history, Istria nowadays uses to its advantage - it is a multi-cultural environment, open and progressive in many segments of human life and work.
All of that had its impact on the develop - ment of vineyards and wine-growing, the history of which dates far into ancient times. It is thought that the first vine was brought by the Greek colonists, several cen - turies before Christ. Istrian viticulture was developing through the centuries and its peak occurred at the end of the 19th century, together with other parts of Croatia, before the appearance of the vine-pest. Today, Istria is one of the most important Croatian winegrowing areas. Wine is not only an important agricultural product, but also an integral part of the tourist offer. As proof of this, everyone who comes to Istria by car can see; after passing the 5 km long tunnel through the Učka Mountain, one of the first signs: Istria - the land of good wine.
Wine-Growing Regions and Production Conditions
Istrian vineyards are situated in three winegrowing areas - western, central and eastern Istria. The whole peninsula is characterised by vast differences in its landscape - its vine - yards are situated at all altitudes, from sealevel to 400 m above the sea. Climate is also diverse. The average annual temperature in Poreč and Pula is high ( 1 3 - 1 4 ~ ^ { \circ } \mathrm { C } ) , with a moderate amount of rainfall (of about 850 mm/year). Central Istria experiences a more significant influence from the continental climate and thus, the average annual tem - perature in Pazin is just above 11 °C, with a significantly higher amount of rainfall (>1000 mm/year). But, besides these large differences in environmental conditions, the most significant and notable difference is in the soil particularly and obviously its colour. Istria is thus often divided into the Red (red soil, terra rossa), and White (flysch soil, terre biance). It is the diversity of the environmental conditions that leads to the high number of grape varieties being suc - cessfully grown in this area. Istria is a specific istria
region where we find an equal distribution of continental and Mediterranean varieties. Many of them achieve supreme results and significantly contribute to the fullness of Is - trian wine's nose and taste.
Istrian Wine Varieties and Their Characteristics
Until the middle of the last century, red va - rieties prevailed in Istria. Today, the leading variety in the assortment is the Istrian Malvasia, a white variety dominant in all winegrowing fields. It belongs to the large group of malmseys, with some fifteen varieties of different characteristics. They are found all over the Mediterranean, and their common name often relates them to Greece, i.e. its historic port of Monemvasia in the Pelopon - nesus. Still, all the research indicates that this particular malvasia is unique and it is most probably the indigenous Istrian variety. It has been grown in Istria for centuries, and its sudden rise happened after WW II, with the increase of interest in white wines. It is a polyvalent variety, used for production of all types of wine, from sparkling to soft, des - sert wines. The quality of the wine strongly depends on the growing circumstances, and particularly the quality of the soil. The best varieties of malvasia come from high terrains and soft, flysch grounds. We find it in all quality categories - from table to supreme wines. Nonetheless, the vast majority of malvasia comes from dry wines from ordi - nary picking, with a discrete, pleasant type of aroma, which reminds us of the locust flower, and is of good constitution with a full, balanced taste. It represents the basis of production and is the base wine for almost all Istrian wine makers.
Chardonnay, white and grey Pinot are worldknown varieties, with excellent results in Istria. The specific climate of Istria has a favourable impact on the characteristics of the wine, and they mature into wine of full and medium strength, but aromatic with a balanced taste. The same qualities can be noted with white sauvignon. This environ - ment provides for its flavour to be fully ex - pressed. In comparison to the colder parts of the continent, where sauvignon varieties are lighter, with an intensive flowery flavour, the wine here is fuller and the bouquet is more complex. The white Muscat wine holds a specific place within the assortment. It is usually found here under the name Muscat Momjanski (named after the area in which it is found, Momjanština). In particular, Momjan, a picturesque place in Western Istria, has a tradition of cultivating this par - ticular variety, and is known for production of some of the best Croatian dessert wines.
wines
These are usually much flavoured, semisweet or sweet wines, produced from regular picking or some traditional procedures typical of the production of dessert wines. In this way, the grapes are usually left on the vine to become over ripe, possibly until the end of October or November, or are additionally dried after picking. Teran (or Terrano) is the leading red variety in Istria. It gives usually well coloured, aromatic wine, pleasant and fresh, with a tart taste. The best Teran wine is produced in central Istria, around Motovun. In good years, and with moderate vinification, these wines are among the best this variety can give. Refosk (refosco) is a type of variety close to Teran, and was therefore considered for that wine for a long time. Still, they differ. Refosk is less prominent, but gives wine of similar characteristics and is also considered a native variety and a trade mark of red Istrian wines.
Cabernet Sauvignon, Cabernet Franc and Merlot are world-known varieties, and they are widespread in Istria where they achieve excellent results and are used on their own or as a cuvée. They are grown all over the peninsula, but the best vineyards are found in the western, warmer part, close to the sea. The largest plantations are around Poreč. Their wines are full, medium strong, well coloured and with a discrete, distinctive flavour. Red Pinot is less well represented, but it gives good wines. They are fuller and of better colour than those from inland. It gives the best results in the production of Istrian sparkling wines, together with Chardonnay and Istrian malmsey. Hrvatica (a woman of Croatia) is a less represented variety. It is considered an indigenous variety, gives a good crop and its wine is in the middle quality range. Borgonja is another variety considered as autochthonous, although, for a while, it was thought to be identical to the French Gamay. Still, genetic research has discarded this hypothesis, and has established that this variety is identical to Frankovka (a dark-skinned variety), i.e. the Blaufrankisch or Lemberger variety. It gives good, red wine, of moderate fullness and colour, very appropriate for everyday use with many Istrian traditional dishes. The Muscat Ruža of Poreč is a local synonym for a more famous Austrian Rosenmuskateller or the Italian Moscato Rosa, an old variety of rather particular features; it gives excellent, mostly dessert wine, whose bouquet reminds us of roses. The wines are semi-sweet or sweet, of very intensive bouquet, moderately coloured and of full taste, balanced and with very long ending. Besides the varieties mentioned above, which form the majority in the vineyards of Istria, we can also mention draganela, brajdenica, opačevina, dolcin, duranija, surina and some other varieties, which are today almost forgotten. They are not used separately, but as part of a mixed, mostly old plantations. We consider them the native varieties and measures have been taken lately to revitalise them.
Leading Wine Producers in Istria
According to many indicators, Istria is one of the leading Croatian wine-growing regions. The number of producers is on the rise, and the areas covered with grape-vines are expanding. Most of them are located in western Istria and the majority are small wine cellars, companies and family farms. During the 90s of the last century, a new Istrian wave started from here. A few young producers started production in a new, modern way and have quickly risen to the Croatian peak. They are successful on the world markets today and their products are often given excellent marks and receive awards. Among them, distinguished are the Matošević (with famous, recognised malvasia Alba and Alba barrique, Grimalda, excellent Cuvée Chardonnay, Sauvignon and Istrian malvasia) and Kozlović (with Santa Lucia, from the location of the same name, is one of the most sought after malvasias, and semi-sweet Momjanski Muscat in the category of dessert wines), but also Coronica and Trapan, who have been attracting world attention lately with their malvasias. There are also the Pilato, Degrassi, Arman and a dozen other less known, but perceptive wine makers.
The largest producers are the Agrolaguna and Istravino. They offer many varieties of wine of moderate price and good and excellent quality (particularly Merlot and Cabernet Sauvignon of the Agrolaguna, and Teran Dajla of the Istravino). It is important to mention also the wine maker Roxanich and Franco Arman, whose wines have recently been positioned among the best Istrian teran wines. Some of the best Croatian sparkling wines are produced in Istria, under the name of Misal, where we find several sparkling wines produced in a traditional procedure of bottle fermentation. Besides the usual varieties of chardonnay and red pinot, produced in the traditional, champagne method, the native Istrian varieties are also being vinificated, making those wines rather specific and interesting.
The Association of Vine and Wine Growers, Vinistra, is largely responsible for the development of vine-growing and wine making in Istria. They organise regular exhibitions of wine, Vinistra, (at the beginning of May) and the international competition, The World of Malvasia, which is a sort of a world championship of wine produced from different malvasias. They have initiated the program Malvasia IQ, the system for awarding a specific marking IQ (Istrian Quality) to the best malvasias. In this way, they promote and raise the quality of the most important Istrian wine.