SLOVENIAN GASTRONOMY

 

Traditional dishes from the Istrian hinterland are prepared mainly from local products, while in the coastal area there are fish and seafood on the menu.

 

Traditional Istrian dishes are usually cooked. Also typical is bread baked under a “črpnja” (under a baking lid). The products that prevail are local seasonal vegetables (fennel, mangold, chicory, tomatoes, sauerkraut and others), wild plants (asparagus and truffles), poultry, sausages, prosciutto, olive oil, wine and fish. Among casseroles, “bobiči” (bean casserole) is one of the favourites. Another common dish is “fuži” (a type of pasta) and gnocchi with various sausages. Typical desserts such as fritole, hroštole, štrukelj and others can be tasted during the event Sweet Istria at the end of September.

 

The rich wine tradition of Slovenian Istria dates back to the Roman period and records almost two millenniums. Wines of local varieties (Refosco, Malvasia and Yellow Muscatel) and other varieties from grapes that grow in the area reap rewards on wine evaluations at home and abroad. Istrian winemakers often present themselves at wine and gastronomic events in Slovenian Istria and abroad. Their best wines can be tasted in most local establishments.

 

For lovers of traditional local food:    

 

For fans of good wine and wine roads:    

 

 

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