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Istria

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Istria
Istria

Blue seas, white stone and the green interior make up the colour scheme of Istria, the largest peninsula in Croatia. The blueness of its shoreline is contrasted by the lush greenery of its interior and the tiny, “acropolian” towns which, themselves somewhere between waking and sleeping, erase that thin line that divides the real from the illusion. And turn into your very own story.

The heart-shaped peninsula reaching deep into the clear blue waters of the Adriatic Sea is a hidden garden of beauty which opens the door to the sunny and warm Mediterranean. Come and travel through it without hesitation, and the holiday of your dreams will become reality. Multicultural and hospitable, this is an area where wide-ranging diversities have come together to form a happy union. Istria’s crystal clear sea, clean shores and ports, its lively fishing boats and teeming narrow stone streets exude the true charm of the Mediterranean. Small, picturesque medieval towns perched on the peaks of its hills emanate the peace and gentleness of landscapes that irresistibly evoke the most beautiful parts of Tuscany or Provence.

Heritage

Istria is called the “Terra Magica”. It is a true cultural arboretum whose heritage comes from the Histrians, the Celts, Romans through to the Byzantines, Slavs and Venetians and all the way to the Austro-Hungarian Empire! Wherever you start from, either from Pula and its magnificent Roman amphitheatre, Rovinj that is called the small Venice, Porec's Euphrasius, the town of ghosts of Dvigrad, the beauty of Motovun or perhaps the artists town of Grožnjan in the interior, one thing is for sure, Istria is a region of true wonders. In addition, 15 years ago on the seabed at Bale remains of dinosaur bones were found, which were the first, and for the moment, the only to be found in the entire Mediterranean area.

Gastronomy

In Istrian inns the order of things is as follows: first an aperitif of mistletoe, rue or honey schnapps, followed by cheese and prosciutto accompanied with Istrian soup, and during the spring scrambled egg made from asparagus. In terms of the main dish, you can choose from either continental or seafood dishes. If you are tempted for a taste of the Mediterranean then you can eat fish, crabs and shellfish cooked in a thousand different ways. If you prefer continental food then start with a spoon of minestrone with broad beans, then eat some pasta with truffles, sauce of game or even ordinary goulash all the way to pork loin and sausages. For desert, try the kroštule, krafi or fritule pastries.

 

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