Last week's article on Croatia sparked the interest of many readers. Whereas I love Croatia for its lovely scenery and beauty, not to be missed is it's cuisine.
The region of Istria, Croatia's heart-shaped peninsula is noteworthy, and comparable to much-loved and much more famous parts of the Mediterranean from which stem its culinary influences.
The Austro-Hungarian Empire, Italy, and Yugoslavia all ruled the peninsula before Istria became part of Croatia in 1991. Hence the variety of culinary traditions melded with the region's bounty of exceptional ingredients.
What does Croatia's Istrian cuisine compare to?
Croatia's Istrian peninsula
Istrian cuisine is generally light and healthy, with an emphasis on fresh seafood from the Adriatic, and a locally popular pork-filled, Istrian sausage.
Wines that rival La Rioja’s in Spain. Olive oils with a bolder flavor than those bottled in Tuscany. Rare white truffles that give Piedmont’s a run for their money. These are considered Istria's 'trifecta'.
Truffles: The white truffle – the most expensive and high-quality mushroom in the world, and a true king of Istrian cuisine.
The tiny village of Livade in Motovun Forest is the truffle capital, from which white truffles are exported worldwide. This is where the first and largest white truffle, known as The Great White, was found and now holds it's place in the Guinness Book of World Records.
In addition to the white, three types of black truffles can be found.
Olive oil: The region's light green, grassy-floral olive oil with a peppery finish is among the world's best; Croatia's oil production, and consumption date back to ancient Rome. A nearby off-shore island is home to a 1600 year old olive tree that still bears fruit.
You can purchase your oil from one of the family estates, or simply enjoy a tasting. My prediction is you'll be taking some home.
Wine: Istria’s Mediterranean climate is favorable for grape cultivation, which also dates to ancient Rome. More than 110 wineries (many of which are family owned) grow grapes on about 45,000 acres of land.
The predominant grape is made into a floral and fruity wine that pairs well with seafood or black truffle pasta dishes. However, winemakers also excel at producing teran, a rich, full-bodied red wine that complements carpaccio and fatty red meats.
Luckily for you, finding a winery at which to sample Istrian wine isn’t as difficult as digging up an elusive white truffle, as many of the region's best offer vineyard tours and tastings.
Istria overflows with restaurants - the Michelin-starred as well country taverns serve travelers homegrown truffles in pasta, eggs, and even truffle-spiked jam.
Istrian chefs showcase the region’s culinary staples in ways that both honor traditional influences and push the fine-dining envelope. Travelers can taste a creative spread of Istrian cuisine in a multi-course tasting menu; indulge in fried oysters, roasted duck foie gras, tender roast lamb paired with locally foraged mushrooms and pork sausage with fuzi pasta, and other treats, depending on what’s in season.
To be sure, you will want to participate in a private cooking clinic in order to fully participate in the region's gastronomy.
As we plan your journey through the jewel that is Croatia, let's include a few days to enjoy all the flavors of the Istrian Peninsula, as well as its history, and jaw-droppingly Instagram-worthy scenery.
It begins when you click the green button.
'til next week.
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Contact Juliet: GLOBAL EXOTIC ADVENTURES
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