Although many of them call it a hidden jewel, Istria has, for a long time, been recognisable all over the world by its seductive natural beauty, rich cultural heritage and top gourmet offer, which combines modern and traditional trends in a unique way, providing exceptional experience to all who happen to be there. This green oasis of playful experiences is today, completely deservedly, near the very top of the world gourmet locations, and research shows that nearly every third guest visits Istria for its aromas and tastes of a traditional, autochthonous cuisine.
The stories about this magic country of giants and unforgettable gourmet indulgences brings a new issue of the gourmet magazine “Eat Know Love Istria”, which continues to discover numerous Istrian curiosities and well-kept secrets, told through the customs associated with the rich tradition woven into this region. Special wealth is concealed in non-material customs which were being sown through history and which are still alive today as a part of the local population’s charming everyday life. One of the best ways to discover that everyday life is the food itself.
The magazine is available at the following link:
Eat Love Know Istria
The culinary art of Istria springs out of the sea, thousand-year-old olive trees and a heritage of grapevines, wild-growing herbs and medicinal plants, farm animals and an abundance of fish which, according to an old proverb, after the sea, should also swim in olive oil and in wine. The Istrian gold, extra virgin olive oil, is the basis of every dish of this area, a symbol of quality and true enjoyment at the table and, during the past years, it has been winning the most prestigious world awards.
The Gourmet magazine, which has been created as a result of cooperation between the Tourist Company Maistra, Tourist Boards of Rovinj, Vrsar, Bale, Kanfanar and Svetvinčenat and the Rovinj Association of Craftsmen, presents numerous traditional recipes which nurture the Istrian autochthonous cuisine and celebrate the past and the tradition of this region. The well-known Istrian prosciutto ham and aromatic cheeses, organically produced fruit and vegetables, grown from the fertile Istrian red soil, freshly caught fish from the clean Adriatic Sea, the wines from sun-bathed vineyards on the slopes of fairy-tale hills are the original elements of Istria which the producers and caterers arrange into a colourful and recognisable oeno-gourmet mosaic. It is a combination of the Istrian soil and the locals’ hard-working hands, who have been for decades climbing the ladder of success, slowly but unstoppably.
We are also discovering a multitude of alluring events which have been attracting an increased number of visitors to Istria each year and which gather only the best of the best ones from the world and the domestic gourmet scene. For the more curious readers, the magazine also features stories and legends of the Istrian region, but also a small glossary of the Istriot dialect, for them to fully let themselves go with this unique experience. For, as you travel around Istria, each road and turning will take you to a new gourmet adventure, related to the history and culture of these areas.
