The main characteristic of an Istrian Cellar is the autochthon istrian food being served. Very often dishes from the Primorska region are mistaken for Istrian dishes. Yet the difference between them is: Istrian dishes contain no fish. All other differences may remain a secret until your visit. All food in an Istrian Cellar is home made. No matter what dish you have in mind – njoke (potato dumplings), fuže (home made pastry) or raviolas, they are all home made. One of the specialities of the variegated offer is the home baked corn and olive bread.
We can prepare for you dishes "under čripnja", as we call autochthonously baking done in the bread oven (or "under" the oven
Several well known recipes from the Istrian Cellar have spread all over the world. The most famous dish is most certainly "The Drunken Istrian" ("Pijani Istrijan" – roastbeef with smoked ham and olives). It is said that the "Drunken Istrian" is still best prepared in a domestic kitchen. Other known recipes are:
Ombolo the Istrian Way
- pork fillets, sausages and smoked ham poured over with malmsey and white truffle
Ravioli with truffles
- ravioli (pasta squares) filled with three different types of cheese and with grated truffles (this dish has received an international award as the best dish with truffles)
San Pomiano
- ombolo filled with cheese, truffles and smoked ham, fried with olive oil, poured over with malmsey and strewn with truffles
Pies
- (seasonal fruits) fig pie, kaki pie, cherry pie or chestnut pie
forward ->