http___medulin-riviera.info_hr_guide-medulin_gastronomy__1.xml
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Gastronomy The multiculturalism of Istria is best felt in its gastronomy which is the result of Italian, Germanic and Slavic influences, bearing in mind at the same time its Mediterranean setting. The Italian influence can best be felt in seafood dishes (fish, clams, crabs, scampi), especially in the combination with different types of pasta, whereas other influences are felt in the rural cuisine. However, the true significance of Istrian cuisine is the use of high-quality ingredients in cooking such as: Istrian prosciutto, truffles and the famed Istrian olive oil, considered to be one of the world's best, praised and awarded at international competitions over the last years. ISTRIAN OLIVE OIL Discover the intense flavor and smell of top quality Istrian olive oil, discover why some thirty Istrian olive oils are listed in the most prestigious guidebooks Slow food and L’extravergine. In fine Istrian olive oil you will surely discover the smell of freshly cut grass, herbs, artichokes, green tomatoes, apples and almonds, but also the noble bitterness characteristic of original olive oil. TASTING: : TANGER FAMILy, - Munida 4a, Medulin Working hours: 17-20 h, tel. 576 445, 091 205 13 81, silvano.tanger@ gmail.com CRNOBORI FAMIL - Kaštanjež 2, Banjole Working hours: 9-12 h, 18-21 h, tel. 573 067, 098 900 44 46, mariobanjolac@gmail.com NATURA CATTUNAR - Fucane 9, Medulin, tel. 577 475, 091 5722 435, vesna.cattunar@ gmail.com OBITELJ JUKOPILA - Brajdine 3, Medulin, radno vrijeme: 10-13 h, 17-19 h, tel. 576 001, 091 251 87 73, emil.jukopila@gmail.com TERRANEO - Funtana 1, Medulin, radno vrijeme: 9-22 h, tel. 095 555 2795, tomislav@terraneo.com As an integral part of fine dining Istrian wine is a special story that cannot be told in just one sentence. However, it is enough to mention that Istrian wines have earned the flattering epithet of the best wines in the country, just like several restaurants whose selection of food and wines has reached pure perfection. WHAT FOOD TO TRY? ISTRIAN MANEŠTRA - one of the most traditional food of Istrian cuisine. The basic ingredients of this thick soup are potatoes and beans, but by combining other ingredients creative chefs add a distinctive taste and gastronomic touch to their own maneštra. The name and type of maneštra depends on the main ingredient, the most common ones for preparing this specialty are young corn, chickpea, barley, sauerkraut, sour turnip and young fennel. If Istrian prosciutto bone is added, the culinary experience will be even more impressive. SPIDERCRAB SALAD – seafood specialty that our ancestors loved is a culinary delight which even nowadays is a delicacy for all food aficionados. This large crab, with mild and sweet tasting meat is prepared in many ways, but it is especially tasty when cooked and prepared as spidercrab salad, or as a delicious sauce for risotto and pasta. GRILLED PILCHARD – oily fish that has for centuries been the staple food of many fishermen families is yet another interesting seafood delicacy of Istria that you simply must try during your stay on the Medulin Riviera. It is most usually prepared in the simplest way - from the fishing net straight to the grill. But, if you have a chance, be sure to taste savory pilchard. This exceptionally tasty fish is nourishing as well because of its valuable ingredients that make it one of the healthiest bites of the Adriatic. BLACK CUTTLEFISH RISOTTO – the shallow rocky bottom of the warm water along our coast has from the distant past guaranteed a rich catch of cuttlefish, mollusks that have a special position in traditional Istrian cuisine. There are many recipes with cuttlefish as the main ingredient, but we recommend black cuttlefish risotto, simple dish with an irresistible taste, which will surely delight all lovers of fine seafood. FISH BRODETTO – another typical seafood specialty which was once part of folk cuisine, today is regularly found on the menu of exclusive restaurants along the Adriatic Coast. It is prepared from a combination of freshly caught fish, and a few crabs or different types of seafood are often added. Almost every restaurateur has his own way of preparing brodetto which he jealously keeps. Brodetto is served with ground cornmeal, polenta, which makes it an irresistible gastronomic delight of the Adriatic. HOMEMADE PASTA WITH SAUCE – Istrian gastronomy is strongly influenced by Italian cuisine, the best example is the variety of delicious homemade pasta that you can taste on the Riviera. The most famous are fuži, pasutice and tagliatelle that are made from pasta dough, as well as traditional dumplings made of potatoes, commonly known as gnocchi. Such pasta is especially tasty when paired with different homemade sauces, the most traditional among them is the sauce made with tomatoes, onions, seasoning and chicken - žgvacet.
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Gastronomija Multikulturalnost Istre se najviše osjeća u njenoj gastronomiji koja je nastala pod utjecajem talijanskog, germanskog i slavenskog etnosa, ne zanemarujući pri tom svoje mediteransko okruženje. Talijanski utjecaj se najviše osjeća u jelima spravljenim od ribe, školjki, rakova, škampa i ostalih plodova mora, a pogotovo u kombinaciji s tjesteninom, dok se drugi utjecaji najviše osjećaju u ruralnoj kuhinji. Ono što, međutim, daje poseban značaj našoj kuhinji je korištenje visokokvalitetnih namirnica u pripremi hrane kao što je: istarski pršut, tartufi i čuveno istarsko maslinovo ulje, koje se smatra jednim od najboljih na svijetu te, u zadnje vrijeme, dobiva najviše ocijene na međunarodnim smotrama. ISTARSKO MASLINOVO ULJE Otkrijte u vrhunskom istarskom maslinovom ulju intenzivne okuse i mirise, otkrijte zbog čega je tridesetak istarskih maslinovih ulja našlo svoje mjesto u najprestižnijim svjetskim vodičima Slow food i L’extravergine. U istarskom ćete vrhunskom ulju otkriti mirise svježe pokošene trave, začina, artičoka, zelene rajčice, jabuke i badema ali i plemenitu gorkost koja potvrđuje istinsko djevičanstvo ulja. DEGUSTACIJA : OBITELJ TANGER - Munida 4a, Medulin Radno vrijeme: 17-20 h, tel. 576 445, 091 205 13 81, silvano.tanger@ gmail.com OBITELJ CRNOBORI - Kaštanjež 2, Banjole Radno vrijeme: 9-12 h, 18-21 h, tel. 573 067, 098 900 44 46, mariobanjolac@gmail.com NATURA CATTUNAR - Fucane 9, Medulin, tel. 577 475, 091 5722 435, vesna.cattunar@ gmail.com OBITELJ JUKOPILA - Brajdine 3, Medulin, radno vrijeme: 10-13 h, 17-19 h, tel. 576 001, 091 251 87 73, emil.jukopila@gmail.com TERRANEO - Funtana 1, Medulin, radno vrijeme: 9-22 h, tel. 095 555 2795, tomislav@terraneo.com Istarsko vino je, kao sastavni dio dobre gastronomije, posebna priča koja se ne može ispričati jednom rečenicom ali je dovoljno reći da istarska vina nose laskave epitete kao najbolja u državi, isto kao i nekoliko restorana koji su do savršenstva doveli svoju gastronomsku i vinsku ponudu. ŠTO KUŠATI ISTARSKA MANEŠTRA - jedno od najtradicionalnijih jela istarske kuhinje. Radi se u principu o gustoj juhi čiji su osnovni sastojci krumpir i grah, no vješti kuhari kombinacijom ostalih sastojaka svakoj će svojoj maneštri dodati kap posebnosti i gastro čarolije. O glavnom sastojku ovisi i naziv pojedine maneštre a najčešće se u lonac u kojem se ona kuha dodaju mladi kukuruz, slanac, ječam, kiseli kupus, kisela repa ili mladi koromač. Ukoliko se u njemu našla i kost istarskog pršuta dojam će biti još upečatljiviji. SALATA OD RAKOVICE – morska delicija u kojoj su uživali naši stari gastronomski je užitak koji i danas plijeni pozornost ljubitelja dobre hrane. Ovaj veliki rak, koji ima nježno i slatkasto meso, priprema se na mnoštvo načina, no ono je naročito prikladno za kuhanje i pripremu salata, te vrhunskih umaka za rižoto ili tjestenine. SRDELE NA ŽARU – plava riba koja je stoljećima hranila brojne ribarske obitelji još jedan je zanimljivi morski okus Istre kojeg morate doživjeti tijekom svog boravka na Medulinskoj rivijeri. Najčešće se pripremaju na najjednostavniji način - iz ribarske mreže direktno na gradele, a ukoliko vam se ukaže prilika ne propustite kušati i srdele na savor. Osim što su ukusan srdele su zbog brojnih nutrijenata i vrijednih sastojaka i jedan od najzdravijih jadranskih zalogaja. CRNI RIŽOTO OD SIPA – plitko kamenito dno toplog mora uz našu obalu ribarima je od davnina obećavalo bogat ulov sipa, morskih glavonožaca koji imaju posebno mjesto u tradicionalnoj istarskoj kuhinji. Mnoštvo je recepata u kojima sipe imaju glavnu ulogu, a mi vam preporučamo kušanje crnog rižota, jednostavnog jela neodoljiva okusa u koje će se u trenu zaljubiti svi ljubitelji dobre morske kuhinje. RIBLJI BRODET – još jedno tipično ribarsko jelo koje je nekada bilo dio pučke kuhinje, a danas se redovito nalazi i u ponudi eksluzivnih restorana uz obalu Jadrana. Spravlja se od raznih kombinacija svježe ulovljene ribe, a nerijetko ćete u njemu pronaći ponekog raka ili razne plodove mora. Gotovo svaki ugostitelj ima svoj način spravljanja brodeta koji ljubomorno čuva, a poslužuje se uobičajeno uz kukuruznu krupicu, palentu s kojom tvori neodoljiv jadranski gastro spoj. DOMAĆA TJESTENINA S UMAKOM – u gastro ponudi Istre osjeća se snažan pečat talijanske kuhinje, a njega ćete najbolje doživjeti kroz niz vrsta odličnih domaćih tjestenina koje se na našoj Rivijeri nude. Najpoznatije među njima su fuži, pasutice i tagliatele koje se spravljaju od glatkog tijesta, te tradicionalni valjušci od krumpira koje ćete pronaći pod nazivom njoki. Uz njih se sjajno sljubljuju najrazličitije vrste domaćih umaka, među kojima je najtradicionalniji umak od rajčice, luka, začina i kokošjeg mesa – žgvacet.