Tag Archives: Lošinj

Enter the Big Doors – Maritime and Fishery Tradition of Kvarner

FARNET – the European Fisheries Areas Network – is the community of people implementing Community-Led Local Development (CLLD) under the European Maritime and Fisheries Fund (EMFF). This network brings together Fisheries Local Action Groups (FLAGs), managing authorities, citizens and experts from across the EU.

CLLD funding is delegated to local partnerships that bring together the private sector, local authorities and civil society organizations. Known as Fisheries Local Action Groups (FLAGs), these partnerships fund local projects within the framework of a strategy, developed in response to specific needs and opportunities identified locally.

Taste the Sea

Such FLAG is Vela Vrata (the Big Door, named after the maritime passage between the island of Cres and the mainland in the Bay of Rijeka) which brings together islands of Cres and Lošinj, and their respective towns and municipalities, and the city of Opatija, municipalities of Lovran and Mošćenička Draga on the coast.

Feel the Sea

Its vision is to develop a sustainable fishery in this area, encourage diversification of products and services outside the fishing itself, and promote fishing and maritime tradition and heritage, create new jobs, use innovations, and develop whole life education.

The FLAG Vela Vrata and their volunteers, comprised of people who very successfully run the LAG Terra Liburna led by Mrs. Anđela Cvjetković, invited us on a two-day journey to learn more about the touristic potentials of such heritage. For that reason, several video clips have been made, which we present here.

Texts by: Vedran Obućina
Photos by: Bruno Vignjević & Vedran Obućina

Feel the Sea

Maritime and fishery tradition in the Northern Adriatic is very old and survives until today. Here is what we’ve found out on our tour of the FLAG Vela Vrata:

Blue World in Lošinj

House of the Sea – Maritime Museum in Mošćenička Draga

Apoxyomenos – Bronze Effigy of Ancient Lošinj

We have also visited the House of the Lovran Guc.

Among different boats used in the Adriatic, Lovran Guc is specific for its elegance and form. It was made by Nino Gasparinic in Lovran, a small town settled in a picturesque bay, surrounded by Mediterranean herbs and slopes of Mt. Učka. The boat was being built between 1850s up to the present day. Within the Lovran’s fort there is a small museum dedicated to this unique ship.

All the gratitude for that museum goes to Silvano Raffaelli from Lovran who says that plastic boats will never have the same navigation possibilities as the wooden ones. Lovran shipbuilders made a boat that suits best the needs of navigators and fishermen.

Small, light and maneuverable boat is easily used in fisheries, and is adaptable to hide quickly if the sudden bura wind starts to blow. Still, a significant maritime knowledge is needed to steer the boat. Every year, Lovran stages the guc regatta.

Apoxyomenos – Bronze Effigy of Ancient Lošinj

In the cold depths of the Adriatic Sea it laid for over two thousand years. Accidental discovery by a Belgian tourist gave a totally new story to the island of Lošinj. It is the Apoxyomenos, the antique bronze statue of an athlete, 192 cm tall, taken from the sea bed between the islet of Vele Orjule and the island of Lošinj on 27 April 1999, is the only large bronze found to date on the eastern coast of the Adriatic. It is assumed that it was deposited in the sea at the beginning of the 1st century when it was thrown overboard during bad weather because of the danger of the ship overturning or as a sacrifice to the gods for safe passage through the Osor channel to a prosperous destination/port of call on the north Adriatic.

Two thousand years of darkness, under the sea, can be felt in the Apoxyomenos museum in Mali Lošinj, a prime example of interactive introduction to the antiquity of the island. The place where you find out more about this statue is deliberatly dimmed and cold, to present you with the surroundings of young athlete’s statue for hunderds of years. Casted in bronze, and nursed by seeweed and sand, it still contained seeds of time, with pieces of wood, twigs, leaves, remains of diverse seeds and fruits, and remains of insects, found in the body of the statue. It is assumed that even a small mouse lived inside it!

The statue represents an athlete, a young sportsman, at the moment of cleaning oil, dust and sweat from his body with a scraping tool after a competition. During the restoration, which lasted 7 years, analysing the material and style of workmanship, the statue was dated from the 2nd – 1st century B.C. while the prototype on which it was made is considerably older, from the middle of the 4th century B.C.

During the visit, guests can learn more about its discovery and restoration to the present state while watching and interesting movie and reading press clips from round the world. Croatian Apoxyomenos is very interesting as it is the most perfect and most preserved from eight well-known variations of the Apoxyomenos prototype (the most famous being the bronze statue from Kunsthistorisches Museum in Vienna, discovered in 1896 in Ephesus).

Grand finale of every visit to the museum is a carefully constructed room where Apoxyomenos stands. The statue cannot be touched nor photographed, but the experience is marvellous. Such delicate details in bronze of every part of the young man’s body is breath-taking, especially when we consider it is more than two thousand years old! Indeed, an inspiration for a beautiful story, which Lošinj already has.

Following the ancient maritime routes in the Adriatic and following Apoxyomenos’ own journey, Lošinj created a massage, delicacies, natural cosmetics, ancient cuisine, souvenirs, and all other interesting inspirations. The ancient cuisine follows the traits of Greek trade and food researches, and today we know that everyday food of most Greek people was simple and basic. Cereals, olives, and wine were consumed most often, and along with fish and other seafood, they were the core of the Greek diet.

Breakfast comprised of barley cake, dates, figs, and wine, or they simply ate bread soaked in diluted wine. For lunch, they had barley soup or barley bread and cooked vegetables, however, dinner was abundant and included fish, sausages, cheese, bread, nuts, and honey. For special banquets for weddings, the birth of a child or winning a competition, they prepared oxen meat, sheep, goats, poultry, thrushes, quails, rabbits, and other game. As far as legumes were concerned, they prepared chickpeas, lentils, peas, and beans. Their favourite fruits were figs, grapes, apples, pears, dates, and blackberries. Honey was used as a sweetener.

The Greeks also knew lemon, cedar, parsley, basil, and pepper but they weren’t used as spices. They were added in medicinal preparations, and some of them were used for insect control.

Muzej Apoksiomena,
Riva lošinjskih kapetana 13, HR-51550 Mali Lošinj
+385 51 734 260
info@muzejapoksiomena.hr
http://www.muzejapoksiomena.hr/

Blue World in Lošinj

Yes, I’ve adopted a dolphin! Its name is Boa, she has offsprings and has problems with breathing. Nevertheless, I tell everyone I’ve adopted it. Sure, it was part of the visit to the Blue World Institute, Lošinj’s educational centre about the sea, where we heard many thoughts and activities regarding the protection of sea world and biodiversity.

Research focuses on large marine vertebrates (mostly Cetaceans, sea turtles and cartilaginous fish) with an aim to contribute to their and marine environment protection and conservation. Results of research are translated into activities aimed at raising public awareness and education. Our offices and field activities are based on Adriatic islands, showing our support to the sustainable development of local, insular communities through cooperation and an interdisciplinary approach to conservation.

In 2003 Blue World opened the first marine education centre on the eastern Adriatic coast. In the centre, there are permanent and temporary exhibitions and interactive multimedia presentations. In addition, the centre hosts workshops and lectures for the education of visitors and different interest and age groups. The programme is being continuously updated and changed and has been approved by Croatian Education and Teacher Training Agency.

The most significant project of the conservation programme has been the involvement of Blue World Institute in the development of the Cres-Lošinj MPA, the first such area for dolphins in the entire Mediterranean. Blue World Institute supports permanent protection of this area through support of the process of transparent public participation and establishment for the local protected area management institution.

Blue World Institute of Marine Research and Conservation

Lošinj Marine Education Centre
Kaštel 24, 51551 Veli Lošinj
Telephone: +385 51 604 666, Fax:+385 51 604 668
E-mail: info@blue-world.org  or adp.losinj@gmail.com
http://www.blue-world.org

Za Kantuni – Great Seafood round the Corner

Locally caught fish around the islands of Cres and Lošinj is the basis of fish restaurant “Za kantuni” menu. This place, owned by the tourist company of shipping firm Lošinjska plovidba, is situated as its name says “round the corner” from Lošinj’s main coast road. It looks old, and the look is truthful, as this was in 1903 Bierhalle Dreher, a beer house for Austrian tourists led by a Slovenian Franc Jakobič. At the time, Lošinj was known as a fragrant island, perfect for a winter getaway and summer paradise. It stayed like that, and the place was a restaurant up to the present day.

Today, Za Kantuni offers authentic island foods, made according to the recipes of old grannies and adapted to the modern times. The restaurant also offers adapted ancient menus, based on the Greek and Roman artefacts. All ingredients used by Chef stem from the Kvarner region and wine predominantly from Istria.

We came (a bit) late, but the staff was very pleasant, and the restaurant’s manager was eager to tell us more about the history of this place for fine dining. For us, it was indeed a fine dining, a combination of seafood so fresh that you can really taste the scent of the sea.

Marinated anchovies with Pepe-Fish tomatoes, pasta with scampi, tuna steak, shrimps, bonito pate, and octopus salad was an introductory meal, somewhat as a menu and greeting from the chef. Even a bit of this fish plate shouldn’t be wasted, as the fresh aroma gives impulses for more. Do not be afraid of dipping the bread into olive oil afterwards, as Za Kantuni bakes its own bread.

We’ve also tried the homemade pljukanci pasta with shrimps. It is a solid combination of Kvarner and Istria, as pljukanci originate from this biggest Croatian peninsula. Pljukanci are becoming more and more favourite among locals and tourists as it brings back old styles of pasta making. It is hand-rolled and specific to Istria. Chewy and perfect for seafood, in Za Kantuni they make pljukanci with a variety of toppings.

Our main course was sea bass filet that came from the fish farm in Cres we have visited earlier, and combined in an old recipe from Lošinj, served with mint and artichoke sauce. It is a really old recipe, discovered partly through the records in the restaurant itself, but more than that it resembles Lošinj as a fragrant island, full of Mediterranean scent.

Evidence for that may also be found in desserts, such as the lemon cake. Lošinj is the northernmost island in the Adriatic that is rich in citrus fruits. Due to its mild climate, Lošinj boasts with oranges, mandarins, lemons, and all other fruits that usually grow in more southern places. Given this fact, the lemon cake in Za Kantuni is superb, as well as the mild wine from Istria, featuring Pilato Malvasia from Vižinada, from where also come Cabernet Sauvignon and Borgogna. For more nuanced tastes, there is Žlahtina Toljanić, a respect to the nearby island of Krk.

Anyone visiting Lošinj should definitively try sea richness in Za Kantuni, and learn a bit more about the island’s history of food.

Za Kantuni
Vladimira Gortana 25, 51550 Mali Lošinj
+385 51 231 840
restorani@losinia.hr
http://www.losinia.hr/

 

Food in times of Apoxiomenos

Mali Lošinj, April 27 – May 31

The regular, everyday food of most Greek people was simple and basic. Cereals, olives, and wine were consumed most often, and along with fish and other seafood they were the core of the Greek diet.

15776_bigImage

Breakfast comprised of barley cake, dates, figs, and wine, or they simply ate bread soaked in diluted wine. For lunch they had barley soup or barley bread and cooked vegetables, however, dinner was abundant and included fish, sausages, cheese, bread, nuts, and honey. For special banquets for weddings, birth of a child or winning a competition, they prepared oxen meat, sheep, goats, poultry, thrushes, quails, rabbits, and other game. As far as legumes were concerned, they prepared chickpeas, lentils, peas, and beans. Their favourite fruits were figs, grapes, apples, pears, dates, and blackberries. Honey was used as a sweetener.

15905_bigImage

The Greeks also knew lemon, cedar, parsley, basil, and pepper but they weren’t used as spices. They were added in medicinal preparations, and some of them were used for insect control.

More info: http://visitlosinj.hr/Resources/attachmentsUpload/tzgml-festa-losinjske-kuhinje-2016-preview-gb.pdf

Restaurants where you can find the two-menu offer:

Restaurant Artatore

Tavern Baracuda

Restaurant Bocca Vera

Tavern Bora bar

Gastro Pub Deveron

Restaurant Diana

Restaurant Eki

Buffet Lošinjsko jidro

Restaurant Manora

Restaurant Poljana

Buffet Porto

Restaurant Punta

Tavern Silvana

Restaurant Televrin

Restaurant Veli žal

Restaurant Za kantuni

Vikend morskih plodova na Kvarneru

Jadranovo, 2.listopada, 2015.; Crikvenica, 2.-3. listopada, 2015.; Mali Lošinj, 3. listopada, 2015.

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Na Kvarneru se već tradicionalno održavaju dva gastrodogađaja koji tematiziraju morsku hranu. U Crikvenici se organizira fešta od liganj, a u Jadranovu lignjolov. Glavni dio raznolikog programa gastro manifestacije održat će se u centru Crikvenice, gdje će se organizirati natjecanje ekipa u kuhanju brodeta od liganja, zabavni progam za djecu, gastro fešte uz tradicionalnu primorsku glazbu, izložba ribolovnog alata i drugi zabavni program. Ribolovno društvo “Tunera” iz Jadranova organizirat će tradicionalni lignjolov.

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Dotle se na Lošinju održava trideset i treća arbunada. Lov na arbune, odvija se na starinski način, rukom iz barke, jedini koji se kao takav zadržao na Jadranu, naravno navečer je fešta i degustacija ulovljenih arbuna.