Istrian cuisine: what to try
Istria on the plate brings together the sea and the hills. Truffles, prosciutto, homemade pasta and olive oil come from inland, the fish from the sea. These are the dishes and ingredients that keep bringing us back to the Istrian table.
Truffles
Black and white truffles grow in the Istrian forests, most famously around the Mirna river valley. The white truffle is the most prized and is gathered in autumn and early winter, so this is the right time for it.
On our menu, truffles come with homemade pasta, in a risotto with prawns, on beef steak and on the Tartuffo pizza.
Prosciutto, cheese and olive oil
Istrian prosciutto is air-dried and not smoked, which gives it a milder taste than Dalmatian prosciutto. It has a protected designation of origin in the European Union.
It is best on a platter with local salami and cheese, with bread and a drop of Istrian olive oil. Ours is the Istrian platter.
Homemade pasta
Fuži and pljukanci are Istrian pasta shapes traditionally made by hand. Fuži are folded squares of dough, pljukanci are long rolled pieces. They usually come with game goulash, truffles or wild asparagus in spring.
Maneštra and supa for cold days
Maneštra is a thick Istrian soup of beans and vegetables, in some areas also with corn. It was cooked slowly over a low fire and was the main meal in winter.
Supa is an Istrian custom: red wine, usually Teran, is warmed with olive oil, a little sugar and pepper, and toasted bread is dipped into it. It is traditionally shared from one jug, the bukaleta.
Fish and wine
By the sea, food is simple: grilled sea bass or sea bream, prawns and octopus, with chard and olive oil.
For a glass with your meal, choose Istrian Malvasia, a fresh white wine for fish and pasta, or Teran, a red with strong character for meat and prosciutto.