Tradicional Istrian Flavours

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Istrie, Croatia

Tradicional Istrian Flavours Istrie Reviews

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10 Things You Need to Know About Istrian Flavours Jun 26, 2009
1.The combination of favorable soil, climate and natural symbiosis with other plants in this area created ideal conditions for the growth of truffles. In Istria, fresh truffles can be eaten the whole year around.

2. The white truffle (Tuber aestivum) season lasts from September to January after which the season of black truffle starts (Tuber borchii). The big white truffle (Tuber magnatum Pico) is the biggest and the most esteemed specie.

3.The wine sort Malvasia is at least two thousand years old, beside the Malvasia del Lazio, delle Lipari, de Candia and di Sardegna one of the most famous of the 30 existing sorts of Malvasia.

4.Malvasia has a straw-yellow color with golden nuance, and that the average alcohol content ranges from 11.5 to 13.5 vol%. One of the characteristics of the Istrian Malvasia is that it has a high level of alcohol and extracts and at the same time moderate to low level of acidity, which transposes Malvasia into a full and well-rounded wine.

5.Teran is dry wine of dark red colour, and it is distinguished by bigger acidity, which with tannin gives it roundness and strong, robust and full flavour.

6.Dishes that suit perfectly to teran are Istrian pršut (smoked ham), roast red meat, sheep milk cheese and, certainly, game dishes.

7.Istria is the most northern region in Europe where olives grow, and if you go just a step more to the north you won’t be able to find any olive trees!

8.Istrian olive is mentioned in the first Roman cook book, written by Apicius, and even Galen, the most famous Roman physician, wrote about him.

9.Istrian prosciutto ham smoke is not used, but the prosciutto ham is dried in clean air, that in the brining procedure only sea salt and spices blend is used, and that in the combination with special manner of adding them on prosciutto ham gives it distinctive, authentic flavour.

10.Istrian prosciutto ham is treated in a strictly defined way, according to very severe criteria, it is protected by geographical origin and can be produced only in Istrian inland, in the places situated minimally 12 km away from the cost.
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homegal says:
Nice food photography!
Posted on: Jun 26, 2009
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