Authentic

Bobiči is a typical Istrian type of minestrone/soup. They can be made in different ways but must always contain corn grain. Their other base ingredients include beans and potatoes. When young corn starts growing it heralds the start of the bobiči season, and the soup soon begins appearing on Istrian plates. Corn can be stored for the winter, meaning that bobiči can be enjoyed even during the coldest of days. Bobiči is undoubtedly the richest Istrian traditional dish eaten with a spoon, providing us with pleasant warmth and strength.

Eggs have been an integral part of Istrian diet for as long as we can remember. Fritaja, or frtalja, is one of the most known and beloved egg dishes. It is a type of egg omelette, beaten eggs seasoned with a pinch of salt and fried on olive oil. In Istria, fritajas can be made with

Riži-biži is a simple Istrian dish whose main ingredients are peas and rice. It is not a minestrone, nor it is a risotto but something in between. This dish has begun appearing on Istrian tables at the time of the Venetian Republic.

Kroštole or hroštule are fragile fried cakes with a distinguished shape, which are a staple of Istrian cuisine every major holiday or feast. While there are many recipes for Kroštole, their common base ingredients include flour, sugar, fat or oil, brandy or white wine.