associated with Slovene Istria are simple and
straightforward, yet delicious. In general, Istrian dishes are far from
complex, however their preparation can be challenging. In the past, Istrian
women would devote much of their attention to food, especially cooking. They
would engage in the preparation of meals with devotion, care, respect, and
gratitude to God and the land which bore the fruits. Even though ingredients
are limited in number, Istrian cuisine is a combination of an abundance of
creativity, hard-work and especially love. And it is the love that is
particularly important. In Istria, top quality ingredients are available throughout the year, which is
unheard of elsewhere in the world.
cuisine is composed of plenty of vegetables native to Istria, its great taste
the result of an abundance of sun and the nearby sea, often with peculiar local
names, including among others kale, radicchio, fennel, zucchini, chard,
aubergines, peas and cabbage. As a rule, the vegetables are prepared with olive
oil and plenty of garlic.
In Istria, cooking is
preferred over baking. Also typical are herbs, especially of the wild variety,
which are abundant in Istria. Also common are fish. Dishes are always seasoned
with wine vinegar, sea salt, home-made olive oil and wine.
Vegetable minestrones are
common regardless of the season. Particularly typical are the bobiči (corn), fennel, barley etc.
minestrones. Minestrones are usually garnished with pesto. Home-made pasta is
usually served in soups and as a side: noodles, lasagne, macaroni, bleki and the characteristic fusi. Fusi are commonly served as a
starter or a side together with different sauces. Polenta and gnocchi, though
not native to the region, have become a staple in Istria.
dishes (fish, mutton, poultry, beef) are typically prepared with native Istrian
spices. Many dishes are cooked in a padelle(pan with handle) or under the so-called "črepnja" (lid for baking with coals). Also worthy of tasting
are fish stews, marinades and other fish dishes.
In the past,
there was a divide between the seaside and inland Istrian cuisine, which is
perfectly understandable. The former was based particularly on fish, shellfish
and sea food, and the latter on pasta and vegetables. The separation has been
long gone, resulting in a uniform Istrian cuisine. A nice example of the fusion
of both the inland and seaside Istrian cuisine is represented in cuttlefish
with chard and polenta.
is markedly unique, despite having development under the strong influence of
Italian cooking. To taste Istrian cuisine is to experience its most precious
characteristic: that is the modest and enduring sensation of natural
delicacies. Istrian cuisine, though
with enormous potential, is still largely unexploited.
with garlic and truffles
Flavourful pasta that will not disappoint.
- Put pot with litre of water on the stove, then add salt. Bring water to
boil, then add the fusi. Cook according to packet instructions.
- In the meanwhile, peel garlic and finely chop. Heat the pan and add oil.
Add garlic and fry for about one minute.
- Drain cooked pasta, then add to pan. Season with salt to taste, then mix
thoroughly with fried garlic. Divide between plates and scatter with grated
truffles and parmesan.