Istria, a popular peninsula in Croatia, is known for its scenic
coastline and enchanting historic towns; but another attraction for
tourists is Istrian cuisine. While many believe Istrian cuisine can
rival that of the Italians, most aren't familiar with the traditional
dishes associated with this brand of Croatian gastronomy.
Stemming from famine in the 18th century, many modern Istrian dishes and types of cooking are similar to those typically associated with the Mediterranean diet: plenty of fish, a preference for boiling over baking, self-grown fruits and vegetables, use of olive oil and of course, (mostly red) wine. Istrian cuisine is such an important component of everyday life that many festivals are held each year to honor the various types of popular Istrian foods. Here are some noteworthy foods and dishes:
Prsut: Or, Istrian dried ham, this carnivorous delicacy is a point of local pride. Pigs are fed a special diet, and the meat is then smoked (according to local customs) with a special blend of spices handed down for generations. The meat is then thinly sliced, and bones are used to flavor vegetable and bean soups.
Nephrops norvegicus: More commonly known as scampi, this member of the lobster family is most often found in Istria's Kvarner Bay. Kvarner Bay scampi is a feature of fine Italian restaurants, and can be enjoyed boiled, grilled, breaded, marinated and even raw with a few drops of the highest quality Istrian olive oil.
Jota: More popular in rural areas, Jota is an integral part of Istrian cuisine. This hearty soup is made with beans, potatoes, sauerkraut, pork and bacon. Versions have been made by chefs from across the globe, including Emeril Lagasse.
Truffles: Perhaps the most famous food in Istrian cuisine, the truffle is considered a delicacy in most parts of the world. In Istria, black and white truffles are grown year-round. Though their color depends on the season, the Tuber Magnatum Pico, or, white truffle, is a gastronomic icon. These fungi are so versatile that they can be incorporated into nearly any dish for a luxurious twist on an old favorite.
While Italian foods have received a global embrace, Istrian cuisine is considered just as delicious by natives and tourists alike. Local chefs continue to employ traditional cooking methods that lend quality flavor to their dishes. Whether its cheese, honey or olive oil, Istrians know how to use local resources to create delectable meals that have been used in fine dining for decades.
Stemming from famine in the 18th century, many modern Istrian dishes and types of cooking are similar to those typically associated with the Mediterranean diet: plenty of fish, a preference for boiling over baking, self-grown fruits and vegetables, use of olive oil and of course, (mostly red) wine. Istrian cuisine is such an important component of everyday life that many festivals are held each year to honor the various types of popular Istrian foods. Here are some noteworthy foods and dishes:
Prsut: Or, Istrian dried ham, this carnivorous delicacy is a point of local pride. Pigs are fed a special diet, and the meat is then smoked (according to local customs) with a special blend of spices handed down for generations. The meat is then thinly sliced, and bones are used to flavor vegetable and bean soups.
Nephrops norvegicus: More commonly known as scampi, this member of the lobster family is most often found in Istria's Kvarner Bay. Kvarner Bay scampi is a feature of fine Italian restaurants, and can be enjoyed boiled, grilled, breaded, marinated and even raw with a few drops of the highest quality Istrian olive oil.
Jota: More popular in rural areas, Jota is an integral part of Istrian cuisine. This hearty soup is made with beans, potatoes, sauerkraut, pork and bacon. Versions have been made by chefs from across the globe, including Emeril Lagasse.
Truffles: Perhaps the most famous food in Istrian cuisine, the truffle is considered a delicacy in most parts of the world. In Istria, black and white truffles are grown year-round. Though their color depends on the season, the Tuber Magnatum Pico, or, white truffle, is a gastronomic icon. These fungi are so versatile that they can be incorporated into nearly any dish for a luxurious twist on an old favorite.
While Italian foods have received a global embrace, Istrian cuisine is considered just as delicious by natives and tourists alike. Local chefs continue to employ traditional cooking methods that lend quality flavor to their dishes. Whether its cheese, honey or olive oil, Istrians know how to use local resources to create delectable meals that have been used in fine dining for decades.
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