Istrian towns and villages

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Smrikve Pula Premantura
Brijuni Vodnjan Medulin
Fazana Galizana Vizace
Peroj Svetvincenat Marcana
Bale Kanfanar Mutvoran
Monkodonja Dvigrad Krnica
Rovinj Zminj Rakalj
Lim Bay Sv. Petar u Sumi Barban
Klostar Tinjan Rasa
Gradina Beram Labin
Vrsar Trviz Rabac
Funtana Gracisce Sv. Martin
Sv. Lovrec Pazin Sumber
Sv. Ivan Lindar Pican
Porec Kascerga Krsan
Mali Sv. Andjelo Zamask Klostar
Baredine Cave Motovun Kozljak
Tar Oprtalj Gologorica
Visnjan Zrenj Paz
Vizinada Zavrsje Belaj
Novigrad Grimalda Boljun
Karpinjan Draguc Lupoglav
Dajla Racice Raspor
Brtonigla Sovinjak Slum
Seget Vrh Ucka
Umag Hum Plomin
Savudrija Roc Brsec
Groznjan Buzet Moscenice
Buje Kostel Lovran
Momjan Salez Opatija
Istra Veprinac

Major influences

Rome
Rome
Byzantium
Byzantium
Venice
Venice
Vienna
Vienna
Brioni
Brioni
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Some Istrian Dishes


OTHER INGREDIENTS

  • Maslinovo ulje” - olive oil
  • Razne fine trave” – various fine herbs
  • Trukinja” – corn
  • Divlje sparuge” – wild asparagus
  • Tartufi” – truffles
  • Gljive” – mashroms
  • Krumpir” – potato
  • Razne salate”- various salads
  • Jaja” - eggs
  • Panceta” – bacon
  • Puzevi” - snails
  • Med” – honey

DESSERTS 

  • Krostule” – dry pastry made for the carnival
  • Salenjaki”- dry pastry made with jam and pigs’ grass
  • Fritule” – Istrian pastry
  • Pinca” – Istrian pastry made for Eastern
  • Povetica” – Istrian rolling pastry
  • Cukerancici” – dry pastry with shugar
  • Pita s kostanjima” – cake with chestnuts
  • Strudel” - strudel
  • Vocni kolaci” – fruit cakes
  • Zavajon” – Istrian energy drink: mix two eggs yolks and two tablespoons of sugar. Beat well until the mixture is compact. Separately beat egg whites until stiff, adding two tablespoons of sugar. Mix everything together until the mixture becomes fluffy. Add red wine or brandy if you like.

WINE

  • Istarska malvazija” – Istrian malmsey: dry white wine (11.5%-13.5% vol). Its color ranges from straw-colored to golden yellow and fragrance reminds of locust tree blossoms. It has a delicate aroma and fresh taste. It is perfect with seafood specialities and also with Istrian continental food. Needs to be served chilled.
  • Teran” – “terran” – dry red wine (10.5%-11% vol). It is deep ruby red in color, with a fruit fragrance and characteristic aroma. It is recommended with food with a greater energy value, homemade beef stew and game. Needs to be served at room temperature.
  • Muskat” – popularly known as Momjan’s Muscat: semi dry white wine (10.5% vol). It has a golden color, strong fragrance of wild carnations and sweet aroma. It is recommended with dessert and also with refind dishes. Need to be served chilled.
  • Other wines that can be found in Istria are: Refosc, Chardonnay, White Pinot, Grey Pinot, Merlot, Cabernet Sauvignon, Burgundy and Hrvatica. 
  • Istarska supa” – Istrian “supa”: in “bukaleta” (traditional Istrian terracotta pot for the wine). The recipe to prepare it is very simple just put the red wine (possibly teran), warm up a little, add sugar, olive oil, pepper and roasted hot slices of bread. Put the spoon inside and serve in company.

BRANDY

  • Razne rakije” – various brandies (there is also a brandy with smrikva - juniper)
  • Biska” – mistletoe medicinal – herbs grape brandy
  • Medenica” – honey brandy
  • Teranino” – liqueur made from Teran wine

SMRIKVA is an unalcholic drink made of Juniper.


There is another plate that you will find in many restaurants and places all over Istria and is named “cevapcici”. They are not yet a traditional Istrian plate but probably in few centuries time will be part of the Istrian cuisine. Cevapcici arrived in Istria after the Second World War from Bosnia. It is a sort of meat roll made of grined and mixed meat.

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