http___funtana.com_en_istrian-specialties_.xml
http___funtana.com_istarski-specijaliteti__1.xml
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In Funtana, right by the sea, you can taste delicious fish and fish dishes that match perfectly with the famous white and red Istrian wines. The meat dishes are not less worthy, especially the barbecued ones and the game meat, perfect for the “žgvacet” (typical Istrian stew) to match perfectly with fuži, the queen of the Istrian pasta, and njoki. As the first course we suggest the famous Istrian ham – pršut, as well as sheep – milk cheese, omelettes with truffles, wild asparagus or mushrooms. The Istrian kitchen is said to be poor with ingredients, but nobody has ever complained about the flavour of the meal he tasted. When it comes to modest ingredients, a very high position in the classic Istrian cuisine is occupied by the wheat and maize flour. Lazanje, pasutice, makaruni, pljukanci, ravioli… at the end of it, this is just pasta. What can we spice it with? Just toasted bacon or a milk topping will make it, but it is most enjoyable with žgvacet, a sauce made with the meat of domestic chicken, deer or rabbit. Fish can be served stewed, broiled, grilled or fried. In Istria they say one can eat fish three times a day, and never in the same way. So: fish soup, crab salad, fresh oyster, shell stew, shrimp cocktail, shellfish risotto, roasted grouper, barbecued goldfish… You can find this delicious mouthful of sea specialties in numerous restaurants of Funtana.
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U Funtani, na moru, izvrsno se spravlja riba i riblja jela s kojima se sljubljuju istarska čuvena bijela i crvena vina. Ne zaostaju ni mesna jela, napose ona s roštilja i mesa divljači od kojih se pravi žgvacet što ide s fužima, kraljicom tjestenina, i njokima. Izvrsna su i predjela: čuveni istarski pršut, ovčji sir, fritaja s tartufima ili pak sa šumskim šparugama i gljivama. Kažu da je istarska kuhinja siromašna sastojcima, ali se nitko nije požalio da to što je blagovao nije bilo ukusno. Od skromnijih sastojaka u klasičnoj istarskoj kuhinji visoko mjesto zauzima pšenično i kukuruzno brašno. Lazanje, posutice, makaruni, pljukanci, ravijoli… sve to zajedno samo tjestenina. Čime pak tjesteninu začiniti? Tek preprženom slaninom ili prelivenu mlijekom, međutim, najslasnija je sa žgvacetom, šugom od domaće kokoši, srne ili zeca. Riba se služi pirjana, kuhana, pečena i pržena. U Istri se kaže da se može jesti triput na dan, nikada na isti način. Dakle: brodet, salata od rakovica, kamenice, školjke na buzaru, koktel od škampi, rižoto od plodova mora, pečena škarpina, orada na gradelama… Taj slasni zalogaj morskih specijaliteta naći ćete u brojnim restoranima u Funtani.