Renowned for its premium truffles, olive oil and wine, Istria – the largest peninsula in the Adriatic Sea, located in north-west Croatia – has a strong Italian influence and is known for its gastronomy.
Croatian cuisine varies greatly by region, but every part of Croatia has a dish served “na žlicu” – meaning “on the spoon”. In Istria, it’s maneštra, a thick and hearty bean-based soup that uses seasonal ingredients to make a healthy, uncomplicated lunch.
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Maneštra is often served for marenda, a light, affordable meal eaten between breakfast and lunch. During marenda – a ritual as important for Croatians as teatime is for Brits – workers across Istria take a break, usually around 10:00 or 11:00, and during this sacrosanct time, nothing much gets done. Historically, farmers would take the opportunity to sit together and eat a calorific meal made by the mother of the house so they could have the energy to finish a long, intense day labouring on their lands.
Now, some chefs are going back to basics and focussing on the bounty of the land. A recently opened restaurant from the Croatian American Penavić family (who also own nearby Stanzia Baracija and Clai Winery) is elevating the peninsula’s local cuisine. Restaurant Stara Škola (“Old School”), housed in a renovated old elementary school in the Istrian village of Krasica, is introducing diners to local ingredients used in surprising ways. But the restaurant also stays true to the region’s roots with homestyle dishes like maneštra, a staff favourite that will be on the menu during spring and summer 2023.
At Restaurant Stara Škola, Swiss-born, Canadian-raised chef Priska Thuring has introduced a five-course menu based on seasonal Istrian ingredients. Thuring has 24 years of experience as a chef and has worked in prestigious hotels, resorts and restaurants in Switzerland, Canada, England, Germany and Croatia (Dubrovnik, Rovinj and Zagreb). Her personal life initially brought her to Croatia, and she recently put down roots in Istria, which she describes as “a small Tuscany” that is still unspoilt.
“My whole life, I’ve been searching for a place,” Thuring said. “The one place I felt at home was Istria.”
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**Članak:**
Renowned for its premium truffles, olive oil and wine, Istria – the largest peninsula in the Adriatic Sea, located in north-west Croatia – has a strong Italian influence and is known for its gastronomy.
Croatian cuisine varies greatly by region, but every part of Croatia has a dish served “na žlicu” – meaning “on the spoon”. In Istria, it’s maneštra, a thick and hearty bean-based soup that uses seasonal ingredients to make a healthy, uncomplicated lunch.
[jump to recipe]
Maneštra is often served for marenda, a light, affordable meal eaten between breakfast and lunch. During marenda – a ritual as important for Croatians as teatime is for Brits – workers across Istria take a break, usually around 10:00 or 11:00, and during this sacrosanct time, nothing much gets done. Historically, farmers would take the opportunity to sit together and eat a calorific meal made by the mother of the house so they could have the energy to finish a long, intense day labouring on their lands.
Now, some chefs are going back to basics and focussing on the bounty of the land. A recently opened restaurant from the Croatian American Penavić family (who also own nearby Stanzia Baracija and Clai Winery) is elevating the peninsula’s local cuisine. Restaurant Stara Škola (“Old School”), housed in a renovated old elementary school in the Istrian village of Krasica, is introducing diners to local ingredients used in surprising ways. But the restaurant also stays true to the region’s roots with homestyle dishes like maneštra, a staff favourite that will be on the menu during spring and summer 2023.
At Restaurant Stara Škola, Swiss-born, Canadian-raised chef Priska Thuring has introduced a five-course menu based on seasonal Istrian ingredients. Thuring has 24 years of experience as a chef and has worked in prestigious hotels, resorts and restaurants in Switzerland, Canada, England, Germany and Croatia (Dubrovnik, Rovinj and Zagreb). Her personal life initially brought her to Croatia, and she recently put down roots in Istria, which she describes as “a small Tuscany” that is still unspoilt.
“My whole life, I’ve been searching for a place,” Thuring said. “The one place I felt at home was Istria.”
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ovo na fotki je neki minestrone, nikako istarska maneštra
izvor: trust me bro
Palac gore. Baš je prava stvar, na Kvarneru sam jeo odličnu, hobotnica, sipa/lignje (kak već), ječam i grah mislim, još hrpa toga.
Nisam mislio kako će mi se svidjeti ali top.
Tu ima svega osim graha