A FOOD TRADITION
Slovenian Istrian cuisine
Slovenian Istrian cuisine belongs to the coastal borderland around Koper, Izola, Piran, and the inland villages of Slovene Istria, sharing many practices with neighboring Italian and Croatian Istria. Its foundation is Mediterranean: olive oil, seafood, salt cod, seasonal vegetables, beans, maize, herbs, wine, and wild asparagus. Typical techniques include grilling, stewing, preserving fish, preparing vegetable soups, and making simple pasta or egg dishes. Representative foods include maneštra, a bean and vegetable soup; fuži with a savory sauce; bakala na belo, whipped salt cod; and fritaja with seasonal asparagus. Cross-border influence is central rather than incidental to this tradition.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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