flavours of istria
DESCRIPTION
Broschure Flavours of IstriaTRANSCRIPT
Dragi putnici!
Našom novom uslugom Okusi
Hrvatske... želimo vam pružiti
jedinstven enogastronomski
doživljaj na našim letovima.
Pridružite nam se na paralelnom
putovanju hrvatskim krajevima i
prepustite se okusima čarobne
Istre...
Upoznajte Istru
Istra je poluotok sjevernog Ja-
drana, okružen kristalnoplavim
Jadranskim morem. Čudesno
je lijepa... Zbog blage klime od
proljeća do jeseni, prirodnoga
obalnog pojasa i izvrsne eno-
gastronomije, Istra postaje sve
popularnija.
Već desetljećima poznato je tu-
rističko odredište, najposjećenije
ljeti, s pitomom obalom, ugod-
nom klimom i bistrim morem.
Istru sve više turista otkriva i kao
Dear passengers!
With our new service Flavours
of Croatia we want to offer you
a unique enogastronomic expe-
rience during our flights. Join us
in our parallel journey through
the regions of Croatia and enjoy
the flavours of magical Istria...
Meet Istria
Istria is a peninsula in the nor-
thern Adriatic, surrounded by
the crystal-blue Adriatic Sea.
It is amazingly beautiful...
Due to the mild climate
from spring to autumn, the
natural coastline and the fine
enogastronomy, Istria has
increasingly become more
popular. Most visited during
the summer, it has been a
well known tourist destination
for decades, with its gentle
destinaciju s vrhunskim hoteli-
ma, restoranima, konobama i
agroturizmima u unutrašnjosti.
Vrijedi posjetiti gradove poput
Pule, koja je gospodarsko sre-
dište poznato po brodogradnji
i antičkim spomenicima poput
Arene i Augustova hrama.
Tu je i Poreč, koji je zbog izvan-
rednoga geografskog položaja
te prirodnih i kulturnih ljepota
jedno od najpoznatijih turističkih
odredišta u Hrvatskoj. Poznat je
i po bizantskom naslijeđu - Eu-
frazijevoj bazilici s biskupijom iz
6. stoljeća. Rovinj je biser
istarskog poluotoka, a leži na
zapadnoj obali Istre.
U rovinjskom arhipelagu nalaze
se otočići od kojih izdvajamo Sv.
Andriju i Sv. Katarinu kao najve-
će i najljepše. Posjetite i Hum u
središnjoj Istri jer to je najmanji
grad na svijetu…
Šarmantni spoj bogate baštine i
prirode jedinstven je, a
coastline, pleasant climate and
clear sea.
More and more tourists have
discovered Istria as a desti-
nation with top quality hotels,
restaurants, wine cellars, and
agro-tourism in the hinterland.
It is worth visiting towns like
Pula, the economic centre well
known for its shipyards and an-
tique monuments, such as the
Arena and Augustus Temple.
There is also the town of
Poreč, which, due to its excep-
tional geographic position and
natural and cultural beauties,
is one of the most renowned
tourist destinations in Croatia.
It is also known for its Byzan-
tine heritage - the Euphrasian
Basilica with a diocese from
the 6th century.
Rovinj is the pearl of the Istrian
peninsula, and is located on its
western coast. The Rovinj
archipelago comprises many
islets, of which we would like to
single out St. Andrija and St.
Katarina, as the largest and
most beautiful islands. When in
Istria, you should also visit the
town of Hum in the hinterland,
the smallest town in the world …
The charming combination
of rich heritage and nature is
unique, and the fascinating
historical heritage can be felt
fascinantno povijesno naslijeđe
osjeća se u mnogim mjestima.
Brežuljkasta unutrašnjost sa
srednjovjekovnim mjestašcima,
vinskim cestama, nasadima
maslina i šumama koje su
staništa dragocjenih tartufa,
postaje sve poznatija i upravo je
stoga Istra prozvana Toskanom
budućnosti.
Enogastronomsko putovanje
Istra je zemlja bijelog tartufa i
malvazije, najcjenjenijih namir-
nica suvremene gastronomije i
jedna od najuzbudljivijih vinskih
regija nove Europe.
Povijest nije uvijek bila naklona
Istri kao što je danas. Ali, baš
zbog te burne i teške povijesti,
rodila se današnja jedinstvena
i enogastronomski specifična
Istra. Gastronomija današnje
Istre temelji se na tri osnovna
in many places. The hilly hin-
terland with medieval villages,
wine roads, olive trees and
forests, which are the habitat
of the precious truffles, has
become increasingly more
popular and the reason why
Istria is called the Tuscany of
the Future.
Enogastronomy journeys
Istria is the land of white truffles
and Malvasia. It is the land of
the most valued food in ga-
stronomy and the land of new
Europe’s most exciting wine
regions.
History was not always as kind
to Istria as it is today. However,
it is thanks to this turbulent and
difficult history that the Istria of
today, unique and specific in
oenological and gastronomic
San
Roc
co
stupa koji ne vuku korijene iz ga-
stronomije, nego iz povijesti. To
su multikulturalnost, siromaštvo
puka i jedinstveni geoklimatski
položaj.
Istra je multikulturalna i multinaci-
onalna regija čija je sadašnjost
sazdana od mnogih komadića
što su ga sa sobom donosili
doseljenici ili ostavljali osvajači
stoljećima unatrag kroz burnu
povijest. Uz dvije glavne etničke
skupine, Hrvate i Talijane, čija
tradicija formira okosnicu današ-
nje gastronomije, svaka je od
spomenutih kultura donijela sa
sobom ili ostavila iza sebe svoj
doprinos današnjemu gastro-
nomskom bogatstvu Istre.
Bilo da je riječ o plavoj (pri-
morskoj) Istri, u čijoj kuhinji
prevladavaju jela od riba,
školjaka i mekušaca, ili o zelenoj
(unutrašnjosti), gdje prevlada-
vaju maneštre, šparoge, fažol,
kupus, fuži i njoki, suvremena se
terms, was born. Today’s Istrian
gastronomy is based on three
fundamental pillars which are
not rooted in gastronomy but in
history: multiculturalism, poverty
of the local population, and a
unique geo-climatic location.
Istria is a multicultural and multi-
national region, whose current
essence has been built out of
the many pieces brought by
immigrants or left by invaders
throughout its turbulent, centu-
ries-long history.
Along with the two principal
ethnic groups, Croats and
Italians, whose traditions form
the axis of today’s gastronomy,
each of the above cultures bro-
ught or left behind contributions
to Istria’s current gastronomic
wealth.
Whether we are talking about
Blue Istria (the maritime part),
whose cuisine is dominated by
dishes made of fish, shellfish
Povrh Limskog kanala u Istri, u mjestu Krunčići, neposred-no uz istarski Ipsilon, nalazi se vinski podrum Matošević, privlačno mjesto za uživanje u dobrom vinu. Posjeta po-
drumu jedinstven je doživljaj - vedri i stručni domaćini uvest će Vas u zanimljiv svijet najznačajnijeg istarskog brenda
- istarske malvazije. Dobrodošli!
On top of the Lim channel in Istria, in a little place called Krunčići, close to the Istrian Y, you can find a wine cellar
Matošević, an attractive place to enjoy good wine. Visit to the cellar is a unique experience - a cheerful and professi-onal hosts will introduce you the interesting world of Istrian
most important brand - Istrian Malvasia.Welcome!
Contact: Krunčići 2, 52448 Sv. Lovreč, Tel.: +385 (0)52 | 44 85 58, [email protected]
istarska kuhinja temelji na nekoć
svakodnevnim sirotinjskim jelima
koja su se spravljala od jeftinih
namirnica koje su se mogle
nabaviti u najbližem okolišu.
Jelovnici kojima su se hranili
plemići i patriciji, temeljeni na
velikim količinama mesa i divljači,
očito nisu bili dovoljno uvjerljivi
novim naraštajima. Tu pobjedu
gladnih nad sitima i siromašnih
nad bogatima najbolje pokazuje
divlja šparoga. Nekad hrana
očajnika, divlja hrana u prirodi,
danas je ultimativna delicija
istarske kuhinje. U proljeće kad
počne sezona divljih šparoga,
gotovo da nema restorana u
Istri koji tu jedinstvenu biljku ne
preporučuje s ponosom.
Geografski položaj omogućio
je Istri još jednu specifičnost.
Tu se sreće topla mediteranska
s prohladnom kontinentalnom
klimom. Upravo je takva klima
s idealnim omjerom svježine i
and molluscs, or Green Istria
(inland), which favours mane-
štra (stew), asparagus, beans,
cabbage, fuži and gnocchi
pasta, modern Istrian cuisine is
based on food that at one time
was eaten every day by the
poor and was made of cheap
ingredients available in the
immediate environment. Menus
enjoyed by the aristocracy and
patricians, which were based
on large quantities of meat
and game, were obviously
not compelling enough for
the newer generations. This
victory of the hungry over the
full, and the poor over the rich,
is best interpreted by the wild
asparagus. Once the food of
the desperate, picked wild in
nature, today it is the ultimate
delicacy of Istrian cuisine. In
spring, when the wild aspa-
ragus season begins, there is
almost no restaurant in Istria
topline, vlage i sunca, omogućila
život i reprodukciju najvažnijoj
gomoljastoj izraslini na svijetu
- bijelom tartufu (Tuber magna-
tumu).
Plava i zelena Istra
Stanovnici Istre, ali i oni drugi
koji je vole i posjećuju, dijele je
na plavu i zelenu. To je u prvom
redu geografska podjela između
primorskih naselja što su kroz
povijest uglavnom bila okrenuta
ribarstvu, brodogradnji i trgovini
pod imenom plava Istra i unu-
trašnjosti, uglavnom zemljorad-
ničke i šumarske tradicije, pod
imenom zelena Istra.
Omiljene su ribe plave Istre
brancin, škarpina i list. Prava
je poslastica istarski brodet od
različitih vrsta riba, poput pala-
mide i grdobine. Jedini fjord u
Istri, Limski kanal, važno je uz-
gajalište izvrsnih školjaka poput
dagnji i kamenica, koje možete
which does not proudly recom-
mend this unique plant.
Another of Istria’s specifics
is defined by its geographi-
cal position. Here the warm
Mediterranean meets the cool
continental climate.
It was this climate, with its
ideal balance of coolness and
warmth, humidity and sun,
which enabled the existen-
ce and renewal of the most
important tuberous plant in the
world - the white truffle (Tuber
magnatum).
Blue and Green Istria
Istria’s inhabitants, but also
other people who love and visit
the region, classify it into Blue
and Green. This is primarily
a geographical classification
of the maritime villages which
pursued fishing, ship building
and trade throughout history
under the name of Blue Istria,
Sv. Antona 452 466 Novigrad
CROATIA - ISTRIAPhone: + 385 52 75 85 42
www.pepenero.hr
One of the best seafood restaurant in Istria with famous Croatian Chef-
MARIN RENDIĆ
u restoranima tik do uzgajali-
šta pojesti praktično izvađene
izravno iz mora. Buzara od
grancigula ili škampa najcjenje-
nija je, zatim škampi u bijelom
vinu ili s nekom od pasta.
Najbolja jela plave Istre poslu-
žuju se uglavnom u obalnim
mjestima s turističkim sadržaji-
ma, poput Novigrada, Umaga,
Rovinja ili Pule.
Zelenu Istru najbolje reprezenti-
ra agroturizam u unutrašnjosti.
Ondje nalazimo kuhinju koja
traži domaće i svježe namirni-
ce, srdačnoga i jednostavnog
domaćina, pristupačnu cijenu,
te recepte iz kuharica predaka.
Maneštra je istarski izraz za
pomalo uobičajeno varivo
koje ovdje poprima sasvim
drugu dimenziju. Po pravilu
u svaku se maneštru dodaje
takozvani pešt, sitno isjeckani
i pomiješani panceta, češnjak
i peršin, što joj, uz dodatak
and Green Istria, the inland
region with mostly agricultural
and forestry traditions.
Blue Istria’s favourite fishes are
sea bass, grouper and sole,
which are served in almost all
fish restaurants.
A true delicacy is Istrian
brodetto (fish stew), made
of different kinds of fish,
like bonito and frogfish. The
only fjord in Istria, called the
Limski Channel, is an important
breeding ground for excellent
shellfish like mussels and
oysters, which are practically
lifted directly from the sea and
can be enjoyed in the restau-
rants next to the fish farm. The
crustaceans and molluscs are
perhaps the most important
part of Blue Istrian cuisine. Bu-
zara made of European spider
crab or prawns are the most
prized, followed by prawns in a
white wine sauce or with a type
of pasta.
Blue Istria’s best dishes are
served mainly in maritime
tourist-oriented towns like No-
vigrad, Umag, Rovinj and Pula.
Green Istria is best represented
by extensive agro-tourism in
the inland. This cuisine requires
local and fresh ingredients,
a friendly and simple host,
accessible prices and recipes
from ancestors’ cookbooks.
Maneštra is an Istrian name
for a rather common stew
which takes on a whole other
Ipša d.o.o.Ipši 10, 52427 Livade, Croatia
T/F 00 385 (0)52 66 40 10 M 00 385 (0)98 21 95 38E [email protected]
Ipša ekstra djevičanska maslinova ulja
Ipsa extra virgin olive oils
maslinova ulja na kraju, daje
osobit okus. U sezoni tražite
fritaju sa šparogama, neprocje-
njiva je. Fuži su specifična vrsta
rukom rađene tjestenine, što je,
zbog neutralna okusa, izvrsna
podloga za začinjenije umake
i neizbježne tartufe. Tartuf se
služi gotovo sa svakim jelom
u Istri. Tijekom ljeta dostupan
je samo nešto manje cijenjen
ljetni tartuf (Tuber aestivum),
visoko vrijedni crni tartuf (Tuber
melanosporum) poslužuje se
uglavnom zimi, a najvažniji
bijeli tartuf (Tuber magnatum)
dostupan je tijekom cijele jeseni
i u početku zime.
Vinska Istra jednako je uzbud-
ljiva i originalna kao i gastro-
nomska.
Od vina tražite bijelu malvaziju,
crni teran ili slatkasti i mirisni
muškat momjanski. Trio je to
među kojim ćete naći odgovor
dimension here. As a rule, the
so-called pešt, finely chopped
and mixed bacon, garlic and
parsley, is added to every
maneštra, which along with
olive oil eventually gives it its
particular flavour. Another
important Green Istrian dish is
fritaja with asparagus. It is a
very simple and yet impressive
dish, irreplaceable during the
asparagus season. Fuži is a
specific type of hand-made
pasta, whose neutral taste
serves as an excellent basis for
spicier sauces and obligatory
truffles. The truffle is served
with almost any dish in Istria.
In the summer, only the slightly
less valued summer truffle
(Tuber aestivum) is available.
The highly prized black truffle
(Tuber melanosporum) is con-
sumed mostly in winter, while
the most important white truffle
(Tuber magnatum) is available
throughout the autumn and in
early winter.
The oenological aspect of
Istria is just as exciting and
important as the gastronomic
one.
When you are looking for a
white wine choose Malvasia,
Teran Crni, or the sweet and
fragrant Momjan Muscat.
Amongst this trio you will find
an answer to every meal, and
they will satisfy three comple-
tely different tastes. Malvasia is
za svako jelo, ali i koji zadovo-
ljava tri sasvim različita ukusa.
Malvazija je svježa, mineralna i
voćna. Teran je živahan, pikan-
tan, intenzivan i blago kiselkast.
Muškat slatkast i mirisan, a opet
zavodljive svježine. Sve su tri
sorte istarske autohtone i, uza
zanemarive iznimke, nigdje se
drugdje na svijetu ne uzgajaju.
Nudimo vam na letu u poslovnom razredu
Boškarin u korici od sezama
s palentom
Flam boškarina marinira se 12 sati u vodi, soli i korjenastom povrću. Posuši se i stavi u peć-nicu na 140°C, četiri sata. Ostavi se hladiti. Hladno se nareže na željene oblike te panira u jajima i sezamu. Prilog - istarska palenta.
fresh, mineral and fruity. Teran
is lively, spicy, intense and
slightly acidic. Muscat is sweet
and fragrant, and yet has a
seductive freshness. All three
varieties are autochthonous to
Istria, and despite insignificant
exceptions, they are not grown
anywhere else in the world.
Offered on our flightsin business class
Boskarin in sesame breading
with polenta
Marinate Boskarin ox flank steak for 12 hours in water, salt and vegetable roots. Dry and put in oven at 140° C for 4 hours. Allow to cool. When cold, cut into desired shapes and bread them with eggs and sesame. Serve with Istrian polenta.
Restaurant BADI s vama već 25 godina! Provjerite zašto smo u odabranom društvu 100 najboljih restorana u Hrvatskoj.Posjetite nas i učinite svoj boravak u Umagu još ljepšim. www.restaurant-badi.com tel. 00 385 52 756 293mob. 00 385 98 903 55 35
Pljukanci - tradicionalna
istarska pasta s pršutom,
pinjolima i rukolom
Pršut izrezan na komadiće
lagano se pirja na maslacu ne-
koliko minuta. Dodaju se pinjoli.
U posudu za kuhanje stavi se
voda, a kad voda uzavri dodaju
se pljukanci. Kad su pljukanci
kuhani, umiješaju se u posudu s
pršutom i pinjolima, doda se sir
grana padano i rukola.
Pljukanci - traditional istrian
pasta with prosciutto, pine nuts
and arugula
Cut the prosciutto into small
pieces and saute in butter, let si-
mmer gently for several minutes.
Add the pine nuts. Fill a pot with
water and bring to a boil, then
add the pasta. When the pasta
is cooked put it in a bowl with
the prosciutto and pine nuts,
then add Grana Padano cheese
and the arugula.
Rossi wines & oils
traditional treasures of Istria
Wine Cellar Rossi
Bajkini 16 / Vižinada / Istria
Croatia
tel/fax. + 385 (0)52 446 053
e-mail info@vinarossi. com
www.vinarossi.com
Rossi wines & oils / traditional treasures of Istria / Wine Cellar RossiBajkini 16 / Vižinada / Istria / Croatia
tel/fax. + 385 (0)52 446 053 / e-mail info@vinarossi. comwww.vinarossi.com
Istarska palenta
U posudu za kuhanje stavi se voda, sol i ulje. Kad voda uzavri, postupno se sipa brašno uza stalno miješanje. Kuha se tako dugo dok se palenta ne počne odljepljivati od lonca (oko 1/2 sata), poravna te vrhom nadolje stavi u posudu.
Istrian polenta
In a saucepan put water, salt and oil. When the water boils, add the cornmeal gradually, whisking constantly. Cook it until the polenta no longer sticks to the pot (about 1/2 hour), smooth the surface of the polenta, then quickly turn the pan upside down and gently shake it until the polenta comes out.
Croatia Airlines
Kontakt centar / Contact Center:
+ 385 1 6676 555, 062 500 505
Oglašavanje / Advertising:
+ 385 1 616 00 17
Fotografije / Photos: Damir Fabijanić
www.croatiaairlines.com
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