ISTRIAN SPECIALTIES

ISTRIAN TRUFFLE

ISTRIAN TRUFFLE

ISTRIAN TRUFFLE

The truffle is a tuber, completely concealed underground and it does not dispose of a plant suspended above the ground. Human is not able to spot it, except with a help of a well-trained dog. The truffle grows in grey soil, its epicenter being in the damp Motovun forest constantly moistened by the Mirna river flowing through its woods. The white Istrian truffle is one of the most highly appraised truffle species in the world. On the hills along the river Mirna increasingly there is the black truffle.

 

 

ISTRIAN HAM

ISTRIAN HAM

ISTRIAN HAM

Istrian ham is highly regarded by gourmands worldwide due in large part to our strict adherence to a tradition of respectful production, the careful way pigs are raised, the treatment of the meat, to its curing with a unique blend of spices that give the ham its distinctive fragrance. Since Istrian ham is produced without nitrites, nitrates or smoke, it is considered one of the most healthful cured meats in all of the Mediterranean.

 

 

ISTRIAN MANEŠTRA

ISTRIAN MANEŠTRA

ISTRIAN MANEŠTRA

Maneštra is a feature of the Istrian cuisine. Today the specialty, once the food of the poor. The basis consists of three vegetables, soups, beans, potatoes and vegetables of which the third bears the name of maneštra. The third component provides maneštra taste: sweet flavor gives corn, bitter fennel, pickled iota, chickpeas specific slightly salty taste. Maneštra is easy to prepare and its quality lies in the long, slow cooking of the vegetables on a low flame. Sometimes because of poverty rarely put meat in soups, often it was the skin of the pancetta or bacon and the lowest bone of ham.

 

 

THE SPIDER CRAB (MAJA SQUINADO)

THE SPIDER CRAB

THE SPIDER CRAB

Its shell is brown-red and the legs have red spots. Carapace length reaches up to 25 cm and weight to 1,5 kg. Mostly at between 30 and 50 feet deep. Crab meat is delicious and very appreciated. Istrian fishermen were prepared so as to throw them in the burnt embers of vine branches, after they burned their feet and began to separate the shell from the body, the meal was cooked.

 

 

ASPARAGUS (Asparagus acutifolius L)

ASPARAGUS

ASPARAGUS

Asparagus is a wild plant, which appears in the spring, and we find it in the woods, fields and wet places. Unlike the gentle asparagus, which can be cultivated with wild asparagus that is not possible. Bitter flavor, and its soft shoots were made to prepare the eggs. In Istria, domesticated scrambled eggs with asparagus, you do simmer asparagus tips in olive oil until soft and add to scrambled eggs, salt and pepper. Other dishes with asparagus: cuttlefish with asparagus, or pasticcio canelloni with asparagus, asparagus pasty, risotto …