Gastronomic journey through Istria: Top 10 traditional dishes

Istria is known as a destination of top quality flavours, where Mediterranean and continental cuisines merge into an unforgettable gastronomic experience. Northwestern Istria, with its idyllic hills, vineyards and olive groves, is a true paradise for gourmets. Discover ten unmissable traditional dishes, and find out where you can enjoy these Istrian delicacies.

This homemade pasta with Istrian truffles is a top-quality delicacy, especially in the autumn months, when the truffles reach their full flavour. The best place to try them? Tuber(food)fest Livade where you can enjoy fresh truffles, workshops and guided harvesting of truffles, Zigante Truffle Days and the Teran grapes and Truffle Festival in Motovun.

Dried in the bora wind and seasoned only with salt, with a specific, delicate taste that melts in your mouth, Istrian prosciutto is perfect in combination with local cheese and olives. Where to try it? At the International Prosciutto Fair in Tinjan, where the best prosciutto producers from the region gather.

This thick soup made with beans, corn, and seasonal vegetables is perfect for colder days. Every family has their own version, and it's best enjoyed in spring and autumn, when the ingredients are at their freshest, especially in June at the Istrian Maneštra Festival in Gračišće.

Pljukanci is Istrian handmade pasta that goes perfectly with rich sauces, especially with game meat, and is often on the menus of taverns in the interior of Istria.  You can also enjoy its taste at the Istrian Pasta Festival in Žminj.

Istrian fritaja (like an omelette) with wild asparagus is one of the most appreciated spring dishes, and you can taste it at the 'Sparisada' event in Kaštel near Buje, where culinary workshops, tastings and a competition for the longest asparagus and the most beautiful asparagus spears, are held.

Istrian Boškarin beef is a true gastronomic speciality today. It is most frequently prepared as carpaccio, goulash or in combination with homemade pasta. It is best sampled in restaurants that participate in the "Boškarin Days" event, which is held in several Istrian towns throughout the year.

This traditional dish from the coastal part of Istria is prepared with soft cuttlefish and young beans, and can often be found on menus in the spring months, and you can also try it at fishing festivals.

Istrian brodet is a fish stew made from several types of fish and shellfish, usually served with polenta. In summer, you can try it in taverns along the coast. It is best eaten in summer in Karigador, during fishing evenings, or in top-class fish restaurants in Umag and Novigrad, where fresh fish from the daily catch is served.

This traditional Istrian meat dish (like goulash), most often made from chicken or lamb, is slowly cooked in a rich sauce of wine, tomatoes and aromatic herbs. It pairs best with homemade fuži or gnocchi, making a true gastronomic delight. You can enjoy this specialty at numerous local festivals and fairs dedicated to traditional cuisine.

These crunchy and soft pastries are an essential part of Istrian celebrations. Kroštule are crispy, fried nibbles, while fritule (fritters) are soft and aromatic, often with the addition of brandy or raisins. They are best tried at traditional fairs and folk festivals, especially at summer events such as the Kroštulada, which is part of the Luganigada, a unique gastronomic event in Marušići near Buje.