Healthy town Poreč

In the cultural events among other inputs and competition for the “Healthy City” and is also part of Porec 20.-22. October in the Croatian Healthy Cities Network, which was held in Pozega. The theme of participation was improving the lives of the population in order to make improvements in the quality of health and life of people. The basic message of this conference that basic improvements in the health of all groups of citizens happen when policy recognizes the health of its own citizens as a core value. Successful Healthy Cities locally solvable selection of local priorities for health and become more equitable and high-quality service for its own citizens.

Realestate market

The Adriatic coast is every day more and more a destination you for choosing their holiday party and therefore often cost apartments or houses rise to dizzying levels even though you might have real value here.
The most expensive square meters of space are located in Dalmatia. A house or apartment of about 60 square meters in the region will have to pay about 115,000 euros. For that money you can buy a house in Zadar, Sibenik and Vodice, and you go south, you pocket must be deeper. We explored for you real estate prices in several focal points Croatian. The cheapest squares still are still in place in Lika and Slavonia. The most expensive square meter in turn are in Istria and on the islands, and the price recorder continues Dubrovnik. Istria is certainly very profitable territory for investment in real estate, because of the same, you can accomplish a lot of future results. The average price of a square house in Dubrovnik amounts to 3,700 euros, while housing prices hover around 2,800 euros per square meter.

Native Istrians

The people of Istria have always been farm laborers, but what they really engaged , largely determined by the space and the soil in which they lived . At the heart of Istria country is very difficult to handle and therefore peasants who lived and worked in this area very often guarded sheep . With sheep naturally came and milk and cheese and wool . Further south , specifically going to the southwest of the residents had the opportunity of dealing with vineyards and wine for fruitful soil , and is known for Istria and Malvasia for this reason . And of course eventually the sea and the inner circle , the residents were engaged in fishing and a living. Today, Istrians good deal to tourism as the region blossomed in diamond mild climate and nature , between man and nature .

Olympic games did not miss Istria

Olympics for us are very revealing and Croatia won more medals than ever . We have to be especially proud of our Damir Buric who was at the Olympic Games in Rio De Jaineru last week by Croatian water polo team won a silver medal . Istria is also rich in sports and recreational facilities and is very pleased that it knows and at the global level . I believe that Damir continue with sports successes , maybe even in Tokyo in 2020 , "said Mayor Flego . It is a great honor to be in Istria , namely Pula , we have such an Olympian who has managed to win two Olympic medals .

Cave Baredine, Istria

Cave Baredine was created long-term effects of water and has a multitude of stalagmites and stalactites that make perfect structure, somewhat artistic appearance. Many recognize themselves known forms of these structures and thus Cave has received great popularity through the years.
It is also a cave where you can spot the human fish – one of the rare species, endemic says that lives only in these areas. It also can be seen and small crustaceans and insects also clear looks inviting.

At the entrance to the cave are exposed to pot pot prehistoric man that are believed to have been left there to be filled with drinking water.

This cave is a treasure chest of stalagmites and stalactites, underground sculptures created by patient and long work of water. They were built so amazing icicle forms of which the most important ten-meter high “curtains”, a very realistic statue of the Virgin Mary, the body of the shepherdess Milka, the leaning tower of Pisa, the snowman – a torchbearer who became the trademark of the cave.
Cave is located near the village of Nova Vas, between the larger resorts of Porec, Višnjan and Tar.
The road that leads to the cave is marked with signs, and next to the cave is a spacious parking for cars and buses.

Definitely worth a look.

Istria - full of life

Istria is not only the beauty of nature and the sea, but offers much more.
Every year in Istria, Umag accurately maintains the popular tennis tournament ATP.
If you are near, we recommend that you look at some of the matches and then have fun at concerts.
The tournament began in 1990 and brought many popular tennis players and performers in Croatia. But the course is opened for all visitors.
Schedule can be seen below:

Saturday, 16.07.
Exhibition match: Agassi & Ivanisevic
Concert Jelena Rozga & Halid Beslic
Monday, 18.07.
Start matches
Wednesday, 20.07.
Exhibition match Donna Vekic & Flavia Pennetta
DJ duo Nervo
Thursday, 07.21.
DJ Borgeous
Saturday, 23.07.
Finale pairs & semi-final matches
Martin Solveig
Sunday, 24.07.
Final / Closing Ceremony and fireworks

Istria in the first centuries of the Middle Ages

In the first centuries of the early Middle Ages in Istria various barbarian tribes invaded. While the Avars and Lombards lasted shorter drops and they did not remain in Istria, but the Slavs spread throughout the peninsula and settled in many parts of its interior. According to the testimony of Pope Gregory I. 600 years from the early 7th century. Comes to the Avar-Slavic incursions and settling of Croats. The inland cities have been destroyed, while the coastal parts still resist the attacks. Croats by mid July. c. settled middle regions and gradually reach out and to limit cities in the south and west of the peninsula. This is confirmed by archaeological research and the efforts of Pope Ivana IV. (640th to 642nd) to redeem prisoners of Slavs in Istria and Dalmatia, and that before the Slavic danger relics Istrian and Dalmatian early Christian martyrs prone to Rome. Weakening of the Franconian state and its fragmentation, Istria fell first of the Italic Empire, in 952 part of the duchy of Bavaria, 976 duchy of Carinthia, and finally in the 11th century became an independent territory under the authority of the church, ie Patriarch of Aquileia (northern Italy) and partly under German feudal families.

Istrian geography

Surely you did not know some of these facts about Istria and its geographical origin. The Istrian peninsula covers an area of ​​3,476 square kilometers. This area is shared by three countries: Croatia, Slovenia and Italy. A very small part of Istria, just north side made up of the peninsula, belongs to the Republic of Italy. Slovenian coastline, with Koper bay and part of the Piran Bay to the mouth of the Dragonja River is a part of the Republic of Slovenia. The largest part, or 3.130 square kilometers (90% of the surface), belongs to the Republic of Croatia. Most of the Croatian part of the peninsula is located in the Istrian Region 2.820 square kilometers, which is 4.98 percent of the total area of ​​the Croatian. The rest of the administrative-territorial belonging of Primorje-Gorski Kotar County.
Istria is therefore one could say at the crossroads, and instead to Rome all roads lead us right there. Very favorable climate for life which we wrote about in a previous blog also has a beneficial effect on populciju Istria. But despite its beauty, Istria still preserves your privacy and hiding her beautiful forests and definitely stay in Istria means entertainment but also peace of mind.

Benefits of Istrian climate

Istria has people comfortable climate that comes from the family of the Mediterranean climate . Istria is surrounded by sea from 3 sides so air when we go to the mountains and go to the sea turns into a moderate continental climate . It is this climate that enables such rich vegetation and growth Istrian forest in which there are the famous truffles . Winters are not very strong and they are quite wet while summers are very hot and humid . The average background temperatures in the eighth month is 24 degrees Fahrenheit in January was about 5. But Istria is , could they cut , favorable to life throughout the year especially due to the fact that the average annual temperature above 10 Fahrenheit. Istria because of these benefits people choose as benchmark for holidays all year round .

Asparagus -real Istrian delicacy

Asparagus Asparagus rights Istrian delicacy. Wild asparagus cut or crush the parts where they start to be stiffer. In order to lose their natural bitterness, put them in boiling water to which you add a little salt, sugar and butter and cook them 10 minutes. Šparoga Is a wild plant, which appears in the spring, and we find it in the woods, fields and wet places. Unlike the gentle asparagus, which give raise with wild asparagus (Asparagus acutifolius L) it is not possible.
They have a bitter taste and are used in combination with many dishes that are characteristic for the region of Istria. Eggs with asparagus, risotto with asparagus or even pate asparagus.
In any case, if you have not tried it, definitely worth it. Some of the best types of asparagus and wild asparagus can be found precisely in Istria near Porec.

Istra wine 3

Of course, Istrian Malvasia can vary owing to the «terroir», or a combination of indigenous factors common to particular settings. Among these, we often mention two different types of soil – the red soil (terrarossa) most common in the coastal area, enriching the wine structure and marly soil in the hinterland where, as a rule, we tend to come upon the wines with a more delicate bouquet. Apart from Malvasia, the primary white sort in istria, the most typical red sort grown in this region is Teran. It gives a very unusual, ruby red wine with purple reflections, strong, unrestrained flavor, mostly wild fruit, with distinctive traits and sour substance and, by rule, of a lesser density in relation to the established norms for red wine sorts. Its special quality and lack of harmony, but only at first sight, leaves no one indifferent. As a matter of fact, recent tendencies in showing greater interest for unusual, local products, opens new potentials for this interesting sort. Young Teran is used to prepare Istrian supa, a traditional meal with warm, toasted bread dipped into the bukaleta, a jug of red wine. This specialty is still very popular at the Istrian table and it speaks of the ingenuity of the poor, local peasant whom supa often used to be the only daily meal.

Besides typical sorts such as Malvasia and Teran, indigenous to Istria, you can also find muscatel otonel such as the Momjan Muscat and the Rose Muscat from the Poreč area, both very pleasing wines, particularly those embodying the unboiled sugar residues, perfect to accompany desserts served at the end of the meal. With a little luck, rare, autochthonous sorts like Borgonja and Hrvatica, with the most delicate bouquet and density, can also be traced. From the usual European white grape sorts, Chardonnay, White Pinot and Gray Pinot have become increasingly popular in Istria. These are the superior quality wines, awarded several times at the international fairs.Usually, these wines are produced and poured to age into small oak barrels, known as barrique. From the red sorts common in Europe, Merlot has become increasingly popular nowadays in the Istrian vineyards. To a lesser degree, but with the tendency of diffusion, we can come upon Cabernet Sauvignon and Cabernet Franc, the widely appraised wine sorts from Bordeaux, France. It is quite rare for any wine-growing region in Europe to be able to achieve top results in the production of both white and red wine sorts; undoubtedly, Istria has managed to do that.
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Istria today

Today, wine has become a must in Istria. And there is an even more interesting tale to be told. Naturally, times have changed ever since and recently, wine is not so important for the economic prosperity of this region; however, it strongly accounts for the development of a unique Istrian identity. Let us try to grasp the secret of Istrian wine for a moment…. The most significant typical sort is certainly the Istrian Malvasia. It is a white sort grown on almost two thirds of the entire grapevine plantations extending over this area. Though not common in other places, it has been for long a predominant sort in Istria, thus recognized as a synonim for the Istrian white wine.

Most frequently this is a dry wine, free of unboiled sugar residues, attaining its best quality within the first year after the vintage, straw yellow, of a moderate structure and density. It is usually classed among semi-flavored sorts, embodying a hardly noticeable almond bitterness, fresh fruit and flower bouquet, most often of locust blossom. Sometimes, grapes grown on sloping hills, particularly exposed to the sun, tend to make the wine structure more accentuated, of ripe fruit flavor, so then it needs to be left to age in oak wood (barrique), which will give it complexity, distinctive quality and constancy.

Of course, Istrian Malvasia can vary owing to the «terroir», or a combination of indigenous factors common to particular settings. Among these, we often mention two different types of soil – the red soil (terrarossa) most common in the coastal area, enriching the wine structure and marly soil in the hinterland where, as a rule, we tend to come upon the wines with a more delicate bouquet. Apart from Malvasia, the primary white sort in istria, the most typical red sort grown in this region is Teran.

Istria once

As tiny part of the Mediterranean tale, Istria has been interwoven with rich wine tradition handed down by ancestors. Scripts written by Greek and other ancient authors testify that winemaking had flourished during the Roman times (177 B.C. – 476 A.D.) and according to some preserved manuscripts, it would seem even in the pre-Roman period.

In the Raša Bay, close to the village of Rakalj, spreads an area known as Kalavojna, meaning «good wine» in Greek (kalos oinos). This would confirm the hypothesis that Greek merchant ships sailed into our ports supplying themselves with «fine wine».

The Roman author Plinius the Older (23 – 79 A.D.) in his historic work Historiarum mundi speaks highly of the wine «vinum Pucinum» claiming that the empress Livia had lived to be 82, thanks to this particular wine. Plinius refers to an Istrian hinterland, by some authors; this could very well have been in the Motovun and Buzet hill-side.

Throughout the Middle Ages, muscat wine from Istria had been frequently referred to as a delicacy ending on royal tables. The economic importance of wine has changed from the gloomy periods of warfares and epidemics, when in most cases, the wine had been kept in the background, up to the good times, when wine finally has taken the place it deserves in the lives of ordinary people.
And another important thing derives from that time, namely malmsey.Back then,Venice used to trade with the wines from Levant, Peloponnesus, Cyprus and Crete, wherefrom the first wine grapes of malmsey used to arrive.

Subsequently, in the epoch of the Austro-Hungarian Empire, wine started to regain significance on the Istrian peninsula – over thirty thousand hectares of vineyards had been planted. But these are the times of pestilence called filoxera, the vineyards wasted away and are being replanted…… and thus up to the modern times.

Istrian Wine part 2.

Over the past century the Istrian malmsey has born the title of the most famous and ubiquitous wine of our peninsula. Depending on the chemical processing procedure, nurture and vintage year, its color varies from straw to golden yellow. Its scent primarily reminds of the locust flower scent. The contents of its main components make her an average to-full bodied wine, its volume of alcohol ranging from 11.5 to 13.5 with delicate bouquet and fresh taste. It complements most superbly the entire variety of the Mediterranean cuisine. The Istrian counterpart of malmsey is teran. Teran and its subtype refosc are both considered the pristine, indigenous wines of Istria. We tend to call the red wines black, mostly because of teran’s intense, deep, ruby color. The local farmer gently whispers, its color is similar to hare’s blood and it can be drunk like milk. Its bouquet is fruit-like and its special taste is easily recognized. It is in excellent harmony with heavier, more caloric dishes, such as local stew, sauces and venison. A great many connoisseurs of Istrian wines will tend to rank the highest the Istrian muscatel or, to be more specific, the muscatel produced in and around Momjan, owing to it’s gold-like color, intense bouquet of wild clove pink and it’s exquisite aroma. Dry and sweet. Worthy complement of desserts and many other delicacies. Even aphrodisiac power has been attributed to it.

Istria wine culture

Many Istrians conceive wine a inexplicable unearthly sacred potion, a necessity and passion, the culture of living, as nourishment and liquor, prayer and a curse. Istrians have been historically devoted to the grapevine. A proverbial saying confirms it; Wine comes from grapevine and milk from a goat. Wheat is life, while wine is a myth and as our elders would say, The bread is for the flesh and wine is for the soul. Istria, this miniature continent and the largest peninsula of the Adriatic coast, slopes gently into the sea towards the eternally sunny southwest. The wine’s bouquet and body is enriched by the special land structure, i.e. the red soil spreading over the littoral and the white soil covering the hinterland area. The vineyards spread over approx.15.200 acres of land. The western viticulture area (in the vicinity of Poreč, Buje, Pula and Rovinj) is the largest, its vineyards covering approx. 14.430 acres. The central Istria wine-growing hills (around Buzet and Pazin) spread over some 516.44 acres, while in the eastern part (near Labin), there are around 255 acres of vine grapes.

Blue Istria

Life along the coasts of Istria has always been closely linked to the sea. Seafarers found shelter in the coves’ embrace, fishermen respected such mysterious wide open spaces throughout their entire life, travellers discovered new loves in its harbours. And they will all agree on one thing – the beauty of the Istrian landscape has enchanted many a traveller convincing him to stay and have a new start…

Sail with us along Istria’s azure coast, set out with the rays of sunlight from the east slowly towards the west, plunging into picturesque Mediterranean motifs – coves and beaches, small boats floating peacefully, awaiting in the beauty of solitude.

On the hilltop in the distance you can see Labin, town that has proudly protected its citizens inside its walls for centuries, and below it lies glittering Rabac spreading along one of the loveliest beaches in Istria. And then further on, until the southernmost tip, Cape Kamenjak, protecting the western coast where you are first greeted by millennia-old Pula. Look around and cherish the view of the city and its magnificent Arena before you are seduced by the Brijuni archipelago. When you set off once again after this breathtaking sight, the beauty of Rovinj-Rovigno calls out from the vast blue horizon, spinning you through its narrow winding streets and twirling you into the warm embrace of Lim Bay. There, you will be invited aboard the boat which, accompanied by melodies and flavours of the Mediterranean, takes you to Vrsar’s Sestrice and then on to the beaches of Poreč.

Istiran food specialities part 2.

Black cuttlefish risotto – cuttlefish marine cephalopod that has a special place in the traditional Istrian cuisine. The simplest and most famous dish of cuttlefish black risotto rice why you love in an entirely different way.
Adriatic squid – the most valued of all types of cephalopods in Istria. Most Admired they caught a special hook (bait). Because of the delicate taste of the sea, can be prepared in many different ways – grilled, fried, stuffed, with vinegar, hot peppers and aromatic herbs or with a few drops of lemon and a little chives. Taste is in the Days of Adriatic squid in the northwestern Istria.
Novigradske Scallops – shell scallops. It is considered one of the tastiest shellfish in the world of mixing seawater with fresh river water in Novigrad waters. Muscle shells excellent fried, au gratin or cheese. Try them at the Days of shells in northwestern Istria.
Oyster – shell, which is more than the Romans considered a delicacy. Her flesh is extremely nutritious and most delicious in the winter. Most often eaten raw with a few drops of lemon juice.
Rakovica – big cancer from the seabed and premium sea delicacies. It has a soft and sweet flesh. Preparation spoken in lettuce served in the shell with olive oil, garlic, parsley and lemon or in sauce.
Sardines – delicious small pelagic fish, foster generation of Istrian fishermen and their families. It is best to taste the prepared on the grill, but as a specialty offered salted or marinated.
Savudrijska sole (list) – top quality white fish and one of the symbols of northwestern Istria. Try it in a number of variants in the Days of the Sole fish – carpaccio, soup with white truffle, with homemade pasta …
Shrimp – delicious crabs from the family lobster. In Istria are saved in many ways: in sauce, grilled, fried, rice and pasta. You may also be interested in the raw version.

Istrian food specialities

All you need to know about the Istrian cuisine
You are passionate gourmet and want to experience Istria in their own way? Here you get an overview of delicious and traditional dishes that you can not miss.
As mandated Istrian tradition, the emphasis is solely on natural ingredients, meat and fish, wild plants, aromatic herbs and seasonal vegetables.
Through a gourmet journey blue and green Istria will recognize some interesting historical, geographical and climatic specifics of the peninsula.
If you stop in one of the distinguished restaurants on the coast, try the fresh seafood. Rosemary, parsley, bay leaf and Istrian olive oil will make your meal special. A aromatic and gentle Istrian Malvasia will call you to taste more.
Fish soup – a traditional dish of fish. Native fish stew prepared from at least seven species of fish in addition to shells, wine, tomatoes, garlic and bay leaves, parsley and sage.
Busara – an ancient way of preparing seafood that with the addition of garlic, parsley, olive oil and wine are trying to keep fresh, original taste of foods (fish, crustaceans or shellfish). The best known are buzara of crab, shrimp and mussels.

Porec treasures

Gourmets agree in only one – the truffle is the pinnacle of gastronomy. It is a strange, mysterious and hidden underground tuber. No overhead plants and man can only find it with the help of specially trained dogs.
The land of our heart-shaped peninsula, has two types of soil, one intensely red in the coastal and gray, clayish, in the central part. The truffle grows exactly in this gray soil, in humid Motovun forest river Mirna. The truffle zone extends further northward to Lanisce, then by river Rasa to the southeast towards Labin and south to Pazin.
The Istrian white truffle is one of the most respected in the world, it matures in autumn and is best to sample this rare boon freshly picked, in the original environment of small inns and renowned restaurants. In its immediate vicinity, in the hills along the river Mirna increasingly there is a black truffle, as well as other subspecies of white truffles that are consumed in winter and summer.
And finally, what is a truffle? The gastronomes still can not agree, nor in whether on food or spice. This strange and unsightly “potato”, the best-known aphrodisiac intensive and unique scent, from the tables of the ancient Romans to the present day has remained the undisputed king of cuisine. Enigma and sweetness. When used to it, and it will remain eternal devotee, addict, as of every sin.

Istrian truffles

On the pages of Gourmet Istria you can find all the news about wines, olive oil, truffles, ham and other delicacies vezanh to Istria. You can find the popular places that you visited.
All these enticing addresses are open to all gastonomads and tasting their specialties will again be convinced of the uniqueness of Istrian cuisine.
Food Guide advises, go into the interior of Istria and the road will take you directly to the indigenous taverns where you can taste the truffle dishes -gold that grow in the forests of Istria. Because of its specific aroma this aphrodisiac is a perfect fit in every dish, from appetizers to desserts. In addition to different types of truffles described in Istria Gourmet, a real gastronomic specialty meat Istrian cattle, “boškarin”.
Wine and gastronomy you except culinary delights and offers a list of Istrian winemakers who, in their wine cellars, kept excellent wines from najprisutnijemalvazije, red wine Teran and Refosco to Muscat.
If you decide to go olive oil roads, Istria Gourmet has compiled for you a list of excellent Istrian olive marked oil mills and taverns.
Istrian cold-pressed olive oil is actually one of their trademarks, which goes well with truffles. Truffles and are one of the reasons to visit Istria.
In addition to sweets Porec is known for its sports tourism for whom definitely worth coming to visit at least, many just for the sake of these advantages decide to buy a property in Porec and Istria