http___www.to-porec.com_hr_istarski-specijaliteti_1.xml
1.1 2.1 3.1 3.2 4.1 5.1 5.2 6.1 6.2 7.1 8.1 9.1 9.2 9.3 9.4 9.5 10.1
Istrian Specialties Istrian cuisine , prepared according to traditional recipes for centuries, is based on the fruits of the soil and of the sea. In the area around Poreč all dishes are prepared with the addition of valuable wild plants, wine vinegar and olive oil. Every household in Istria has since ancient times prepared maneštra , a thick boiled soup made of various vegetables with the addition of cured meat. Traditional pasta such as fuži, njoki, pljukanci or pasutice , are served with a gravy-like sauce made of chicken, beef or wild game known as žgvacet. Traditionally cured ham or Istrian pršut was once served only at special occasions, while fritaje, egg omelettes with wild radicchio or asparagus were eaten all year. First-class meat specialties other than pršut are ombolo (boneless pork loin) and kobasice (sausages) which can be eaten raw or grilled. Poreč’s restaurants and taverns prepare potatoes pod čripnjom (baked on a hearth by covering with a bell-shaped metal lid and then covering the lid with embers) and serve them as a side dish to meat specialties. Other than these, you can also taste seafood specialties. Depending on the season, on hot summer days Poreč’s restaurants offer fresh and delicious European seabass, gilthead seabream, grooper, sardines and numerous shellfish. It is important to note that flat oysters are eaten raw, while Mediterranean mussels are eaten steam-cooked in their own juices with herbs and wine. Discover restaurants and taverns in Poreč that will satisfy all your senses.
1.1 2.1 3.1 3.2 4.1 5.1 5.2 6.1 7.1 8.1 9.1 9.2 10.1 11.1 12.1 13.1 13.2 14.1 15.1 15.2 15.3 16.1 17.1 18.1 19.1 20.1
Istarski specijaliteti Istarska kuhinja , stoljećima spravljana prema tradicijskim receptima, temelji se na plodovima zemlje i mora. Na Poreštini se sva jela pripremaju uz dodatak vrijednog samoniklog bilja, vinskog octa i maslinova ulja. U svakom se domaćinstvu u Istri od davnina spremaju maneštre , gusto ukuhane juhe od raznog povrća s dodatkom suhog mesa. Uz tjesteninu, tradicionalne fuže , njoke , pljukance ili pasutice poslužuje se žgvacet, umak od domaće kokoši, govedine ili divljači. Nekada se sušeno svinjsko meso, odnosno istarski pršut posluživao samo u posebnim prilikama, dok su se fritaje , pržena jaja s divljim radičem ili šparugama jele gotovo svakodnevno. Vrhunski mesni specijaliteti su, osim pršuta, i ombolo (zarebnik, žlompert) i kobasice koje se mogu jesti sirove ili na žaru. Porečki restorani i konobe uz mesne specijalitete spremaju i krumpir pripremljen pod čripnjom ili pekom. Osim mesnih delicija, kušajte bogatstvo morskih specijaliteta. Ovisno o sezoni izlova, za vruće ljetne dane porečki restorani nude svježe i ukusne brancine , orade , škarpine , srdele te brojne školjke Valja zapamtiti da se, primjerice, oštrige jedu sirove, a pedoći napravljeni na buzaru. Otkrijte porečke restorane i konobe u kojima ćete zadovoljiti sva svoja osjetila.