Flavours of Istria

okusi Istre ... flavours of Istria

Dragi putnici!

Dear passengers!

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...

With our new service Flavours of Croatia we want to offer you a unique enogastronomic experience during our flights. Join us in our parallel journey through the regions of Croatia and enjoy the flavours of magical Istria...

Upoznajte Istru

Meet Istria

Istra je poluotok sjevernog Jadrana, okružen kristalnoplavim Jadranskim morem. Čudesno je lijepa... Zbog blage klime od proljeća do jeseni, prirodnoga obalnog pojasa i izvrsne enogastronomije, Istra postaje sve popularnija.

Već desetljećima poznato je turističko odredište, najposjećenije ljeti, s pitomom obalom, ugodnom klimom i bistrim morem.

Istru sve više turista otkriva i kao

Istria is a peninsula in the northern 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 hotelima, restoranima, konobama i

coastline, pleasant climate and clear sea.

agroturizmima u unutrašnjosti.

Vrijedi posjetiti gradove poput Pule, koja je gospodarsko središte poznato po brodogradnji i antičkim spomenicima poput Arene i Augustova hrama.

Tu je i Poreč, koji je zbog izvanrednoga geografskog položaja te prirodnih i kulturnih ljepota jedno od najpoznatijih turističkih odredišta u Hrvatskoj. Poznat je

More and more tourists have discovered Istria as a destination 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 antique monuments, such as the Arena and Augustus Temple.

i po bizantskom naslijeđu - EuThere is also the town of Poreč, which, due to its exceptional geographic position and istarskog poluotoka, a leži na natural and cultural beauties, zapadnoj obali Istre.

U rovinjskom arhipelagu nalaze is one of the most renowned se otočići od kojih izdvajamo Sv. tourist destinations in Croatia.

Andriju i Sv. Katarinu kao najve- It is also known for its Byzanće i najljepše. Posjetite i Hum u tine heritage - the Euphrasian Basilica with a diocese from središnjoj Istri jer to je najmanji the 6th century. grad na svijetu… frazijevoj bazilici s biskupijom iz 6. stoljeća. Rovinj je biser

Šarmantni spoj bogate baštine i prirode jedinstven je, a

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

in many places. The hilly hinterland 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.

Enogastronomsko putovanje

Enogastronomy journeys

Istra je zemlja bijelog tartufa i malvazije, najcjenjenijih namirnica 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

Istria is the land of white truffles and Malvasia. It is the land of the most valued food in gastronomy 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 Rocco

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.

stupa koji ne vuku korijene iz gastronomije, nego iz povijesti. To su multikulturalnost, siromaštvo puka i jedinstveni geoklimatski položaj.

Istra je multikulturalna i multinacionalna 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 današnje gastronomije, svaka je od spomenutih kultura donijela sa sobom ili ostavila iza sebe svoj doprinos današnjemu gastronomskom bogatstvu Istre.

Bilo da je riječ o plavoj (primorskoj) Istri, u čijoj kuhinji prevladavaju jela od riba, školjaka i mekušaca, ili o zelenoj (unutrašnjosti), gdje prevladavaju 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 multinational region, whose current essence has been built out of the many pieces brought by immigrants or left by invaders throughout its turbulent, centuries-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 brought 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, neposredno uz istarski Ipsilon, nalazi se vinski podrum Matošević, privlačno mjesto za uživanje u dobrom vinu. Posjeta podrumu 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 professional 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, info@matosevic.com

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 maneštra (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 asparagus 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 magnatumu).

which does not proudly recommend this unique plant.

Another of Istria’s specifics is defined by its geographical position. Here the warm Mediterranean meets the cool Plava i zelena Istra continental climate.

Stanovnici Istre, ali i oni drugi It was this climate, with its koji je vole i posjećuju, dijele je ideal balance of coolness and na plavu i zelenu. To je u prvom warmth, humidity and sun, redu geografska podjela između which enabled the existenprimorskih naselja što su kroz ce and renewal of the most povijest uglavnom bila okrenuta important tuberous plant in the ribarstvu, brodogradnji i trgovini world - the white truffle (Tuber pod imenom plava Istra i unumagnatum). trašnjosti, uglavnom zemljoradničke i šumarske tradicije, pod Blue and Green Istria imenom zelena Istra.

Istria’s inhabitants, but also Omiljene su ribe plave Istre other people who love and visit brancin, škarpina i list. Prava the region, classify it into Blue je poslastica istarski brodet od and Green. This is primarily različitih vrsta riba, poput pala- a geographical classification mide i grdobine. Jedini fjord u of the maritime villages which Istri, Limski kanal, važno je uz- pursued fishing, ship building gajalište izvrsnih školjaka poput and trade throughout history dagnji i kamenica, koje možete under the name of Blue Istria,

One of the best seafood restaurant in Istria with famous Croatian ChefMARIN RENDIĆ

Sv. Antona 4 52 466 Novigrad CROATIA - ISTRIA Phone: + 385 52 75 85 42

www.pepenero.hr

u restoranima tik do uzgajališta pojesti praktično izvađene izravno iz mora. Buzara od grancigula ili škampa najcjenjenija je, zatim škampi u bijelom vinu ili s nekom od pasta.

Najbolja jela plave Istre poslužuju se uglavnom u obalnim mjestima s turističkim sadržajima, poput Novigrada, Umaga, Rovinja ili Pule.

Zelenu Istru najbolje reprezentira agroturizam u unutrašnjosti.

Ondje nalazimo kuhinju koja traži domaće i svježe namirnice, 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 restaurants next to the fish farm. The crustaceans and molluscs are perhaps the most important part of Blue Istrian cuisine. Buzara 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 Novigrad, 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 ekstra djevičanska maslinova ulja Ipsa extra virgin olive oils 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 38 E klaudio.ipsa@pu.t-com.hr www.ipsa-maslinovaulja.hr

maslinova ulja na kraju, daje osobit okus. U sezoni tražite fritaju sa šparogama, neprocjenjiva 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 uzbudljiva i originalna kao i gastronomska.

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 consumed 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 completely different tastes. Malvasia is

za svako jelo, ali i koji zadovoljava tri sasvim različita ukusa.

Malvazija je svježa, mineralna i voćna. Teran je živahan, pikantan, 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.

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.

Nudimo vam na letu

Offered on our flights

u poslovnom razredu

in business class

Boškarin u korici od sezama s palentom

Boskarin in sesame breading with polenta

Flam boškarina marinira se 12 sati u vodi, soli i korjenastom povrću. Posuši se i stavi u pećnicu na 140°C, četiri sata. Ostavi se hladiti. Hladno se nareže na željene oblike te panira u jajima i sezamu. Prilog - istarska palenta.

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 52 756 293 mob. 00 385 98 903 55 35

Pljukanci - tradicionalna istarska pasta s pršutom, pinjolima i rukolom

Pljukanci - traditional istrian

Pršut izrezan na komadiće

Cut the prosciutto into small

lagano se pirja na maslacu ne-

pieces and saute in butter, let si-

koliko minuta. Dodaju se pinjoli.

mmer gently for several minutes.

U posudu za kuhanje stavi se

Add the pine nuts. Fill a pot with

voda, a kad voda uzavri dodaju

water and bring to a boil, then

se pljukanci. Kad su pljukanci

add the pasta. When the pasta

kuhani, umiješaju se u posudu s

is cooked put it in a bowl with

pršutom i pinjolima, doda se sir

the prosciutto and pine nuts,

grana padano i rukola.

then add Grana Padano cheese

pasta with prosciutto, pine nuts and arugula

and the arugula.

Rossi wines & oils / traditional treasures of Istria / Wine Cellar Rossi Bajkini 16 / Vi탑inada / 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 Rossi Bajkini 16 / Vi탑inada / Istria Croatia tel/fax. + 385 (0)52 446 053 e-mail info@vinarossi. com www.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.

c Croatia Airlines

Kontakt centar / Contact Center: + 385 1 6676 555, 062 500 505 Oglašavanje / Advertising: + 385 1 616 00 17 advertising@croatiaairlines.hr Fotografije / Photos: Damir Fabijanić www.croatiaairlines.com