RACE GUIDE

ISTRIAN
CUISINE AND
WINES
In Mediterranean, but also wider European relations, Istria
is branded as the area of wines, olives and truffles, superior
gastronomy, developed wine culture, authentic model of
agritourism and traditionally successful coastal tourism in
towns such as Pula, Rovinj, Poreč, Umag, Novigrad and many
smaller places. How did Istria transform into a region of very
attractive living and a growing economy, recently becoming
populated not only by people from other parts of Croatia, but a
growing number of foreigners, too?
It turned its least populated and somewhat forgotten, and
green countryside of Istria, into its strongest and most go-ahead
natural resource. The essence of the development philosophy of
this region and Istria’s future is based on it. The initiators of the
strategic development of Istria were the first to realise that the
inner part of this peninsula represents the hidden treasure yet to
be discovered. They figured out that the successful development
of coastal tourism will largely depend on reviving the neglected
parts of Central Istria.
Many old olive groves and vineyards were restored. Large areas
of deserted land were planted with young olives and vines,
fruits and vegetables. The inhabitants recognised the value
and potential of this extremely fertile red Istrian soil and a high
quality base for development of contemporary agriculture was
soon developed. Focusing mainly on olive production and wine
growing, it led the revival of the gastronomic and oenological
scene.
Small family-run wine cellars and taverns revitalised traditional
recipes, and the Motovun Forest with its Mirna River and black
and white truffles became one of the most visited and famous
forests in Europe. The elite gastronomic offer now includes
seasonal specialities: meat of boškarin, indigenous Istrian cattle
weighing up to one ton, and wild asparagus. Country farms
and restaurants offer Istrian proscuitto of extraordinary quality,
home- made sheep and goat cheese, home-grown eggs, homemade
pasta, traditional pickled foods, honey, vegetables grown
in village gardens, various venison dishes, pork cutlets (ombolo
or zarebnjak) and sausages with pickled cabbage, žgvacet (stew
or moussaka) with gnocchi, veal prepared under čripnja (steel
or clay dish), Istrian red wine soup with olive oil, salt, pepper
and toasted bread, crabs from the Pula local waters served with
salad, sweet ravioli à la Labin, tea cakes (cukerančići), etc.
Istrian estates (stancije) were reconstructed, preserving the
authentic architectural characteristics of ancient building
traditions and they now provide visitors with superior comfort
while offering authentic food, faithfully reflecting the identity
of this region and its rich gastronomic heritage.
The gastronomy was developed on the foundations of centuriesold
tradition, modernised with new recipes and imaginative
combinations featuring both Mediterranean and Central
European cuisines.
Istrian olive oils win most prizes in all important world festivals
and competitions, while Istrian wines receive high marks
from world-renowned wine experts and critics in respected
professional wine journals.
84
100 MILES OF ISTRIA 2016