Istria

Many dishes originated from the famine today are experiencing their reawakening. Thus the onetime alimentation of the fishermen and the peasants nowadays is considered congruent to the principles of the most modern nutritionist’s trends. An alimentation rich of (prevalently blue) fish, with the prevalence of boiled, rather then baked dishes, abundance of fruit and vegetables, self grown plants, the use of olive oil and a moderate consumption of (mostly red) wine – are the main peculiarities of the Mediterranean cuisine, otherwise of a trendy movement: the Mediterranean way of life (the Mediterranean diet).

The attractiveness of the Istrian gastronomy was further enhanced consequently to the protection of the dried Istrian ham as an autochthon product, as well as by the popularization of the other Istrian gastronomic icons: the white truffle (Tuber Magnatum Pico), the scampi coming from the Kvarner bay, the cheese, the honey and the olive oil in particular.