Quinces
Quinces have been known and consumed in Istria since the Middle Ages and they were usually cooked, roasted or soaked in grape brandy. This fruit is also very popular in marmalades and stewed fruit.
Tipične istrske sladice
Kaki (sweet kaki dishes)
The kaki originates from East Asia and it has been grown in Europe and the USA since the second half of the 19th Century. Kaki was brought to Europe around 1870 and it is mostly grown in the Mediterranean countries. Kaki became popular in Istria and later in the Primorska region – in the first decades of the 20th Century. Kaki is mostly grown in the Strunjan Valley. Every first week of November, a celebration takes place in Strunjan where visitors can taste different kinds of kaki, kaki brandy and marmalade, various desserts made of kaki (pies, crostatas, slices and cakes) etc.
Kaki is very valuable for its nutritional content and vitamins (mostly A and C) and minerals (potassium, calcium, phosphorus and iron). It also contains many fibrins and low albumen and fat content. Therefore, we should include the kaki in our diet and it is also no wonder that it is known as the food of the gods.
Kaki is eaten raw, though lately many different desserts – such as kaki marmalade, krostata, kaki pie or cake – are also often made.
Wine soup or “istrska supa”
As it’s name suggests, the so-called “istrska supa” or wine soup is based on wine. Usually, it was prepared using Refosco wine, sugar and old bread that had been roasted. This soup was made for various occasions, such as births or christenings.
Fig loaf
vir: katalog Okusiti Slovenijo
Nakalda (nakelda)
“Nakalda” or “nakelda” is made of crumbled bread and “pinca”, eggs, grated cheese, raisins, lard, chicken soup and the herb known as savory. It is a typical Istrian dish and it can be served as a dessert or a non-sweet main course.
vir: katalog Okusiti Slovenijo
Organizatorji & Pokrovitelji
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