Tag Archives: Lovran

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.

Asparagus delights in the Lovran’s Knezgrad Restaurant

The sun is shining, scent of spring is all around us, and the Asparagus days are in full sway in a picturesque town of Lovran on the western coast of Kvarner Bay. It is the biggest spring festival in Lovran, present already 17 years. The Asparagus Days begin with a big egg omelette with asparagus (fritaja sa šparogama), and continues in several Lovran’s restaurants. One of these is Knezgrad, situated right in the centre of the town, in a beautiful park next to the town’s only cinema hall.

At the same time, Knezgrad is among the best restaurants on Opatija Riviera, because this is the place of traditional regional cuisine prepared with finest ingredients. More than 40 years of family tradition translates into fresh seafood, asparagus, cherry, and chestnut days, and more nuanced Istrian cuisine. And while the interior resembles old tavern, many come here to enjoy sunny terrace. Its name (translated the town of counts) is in fact a nearby mountain peak on the Učka mountain. Although relatively low with its 612 metres above sea level, Knezgrad is a favourite destination for hikers, as it has beautiful view of Lovran and Kvarner Bay.

Slopes of the Učka Mountain are rich with asparagus and this is precisely why we came to Knezgrad. After sip of excellent biska brandy (made of mistletoe and Muscat wine), we indulged into classic asparagus appetizer consisting of cheese spread with asparagus and ham, asparagus omelette, and asparagus salad with boiled eggs. You cannot go more classic than these. The mild and fresh cottage cheese blends perfectly with the bitter asparagus taste, while the salad with boiled eggs shows indeed the freshness of spring.

Every part of asparagus is used, told us Mr Hlanuda Jr, son of the owner Luciano Hlanuda. The asparagus root is excellent for various broths, the stem is perfect for soups, while the top is necessary for sauces or added fresh to blend with different ingredients. The basic rule is to make asparagus less bitter, which is done by boiling it: as much as you boil it, asparagus tends to lose its bitterness. In that way, chefs can easily adjust the asparagus taste to the meal. And probably the least bitter is the asparagus soup, which we had together with toast bread and sour cream. Refreshing cream soup is rich with mild asparagus, while finely mixed stems give the soup a characteristic green colour.

Main course consisted of grilled medallions with asparagus sauce and gnocchi, beefsteak tagliatelle with Grand Padano cheese, and ravioli filled with cheese and asparagus. Many who visit Knezgrad praise the grilled medallions, with fine scent of smoke and grill; they are truly soft and juicy, which makes Knezgrad a meat master in a predominantly fish restaurant! As usual on the Opatija Riviera, gnocchi are homemade, soft and with distinctive aroma of spinach in green gnocchi. Both blend with small tomatoes and mild asparagus sauce that gives just enough bitter addition.

Also, mild beefsteak puts more accent on asparagus sauce and excellent Grand Padano cheese. The beefsteak itself is juicy and rightly redish from inside, and while the meat-lovers will enjoy its pure and not-spiced taste, we would focus this dish to elegant and ingenious asparagus dip that comes along. If you’d rather go for stronger asparagus taste, then ravioli are better, cooked with cottage cheese and filled in soft dough.

Possibly the biggest surprise comes in dessert, as rarely would one expect asparagus and cheese cake or asparagus sorbet. How is it done? We asked the lady of the house, but got only a satisfied smile from her. The cake is just great for anyone who doesn’t worship very sweet things, and sorbet is more sour-sweet end to this asparagus adventure in Knezgrad.

Because of the delicate taste of asparagus, mild white wine is recommended, and you shouldn’t venture too far here. Open Istrian Malvasia, coming from Višnjan in Central Istria, is easy to drink, with fruity and flowery bouquet and very adjustable to the asparagus menu.

Knezgrad can really satisfy any expectation from classic and homemade littoral cuisine of Northern Adriatic. The place is famous for fish, risotto, scampi and clams stew (buzara), homemade squids filled with Istrian prosciutto, cheese and scampi, fish brodetto, pasta with seafood. In various seasons you can also taste great sausages, veal shanks, rich minestrone. The restaurant follows annual Lovran gastronomy events focused on asparagus, cherries, and chestnuts. Highly recommendable place which is very open and simple, but with great taste and excellent value for money!

Restaurant Knezgrad
Trg slobode 12, 51415 Lovran
tel:+385(0)51291838
fax:+385(0)51291838
mob:+385(0)98240737
mail: luciano.hlanuda@ri.t-com.hr;hlanuda@gmail.com

https://restoranknezgrad.fullbusiness.com/

 

DAYS OF ASPARAGUS

Asparagus is one of the most appreciated plant varieties growing in the Adriatic, and it is high season now. From mid-March to late April the homes and restaurants of Croatian coast will make omelettes, soups, homemade pastas and risottos, as well as the ingenious combinations with meat and fish.

This wild plant grows in less accessible places, often within thorny bushes, rocks, and macchia, and requires expertise, an eye of a hawk, lots of scratches on hands, and iron will under already hot Adriatic sun. But everything is worth of, as asparagus keeps health and is very balanced both in taste and in nutrition. It brings vitamin E into our organism, known as the fertility vitamin.

Asparagus was a sacred plant to the ancient Egyptians so they would put it, along with the celery, in tombs as a gift for the dead. Asparagus originated in the East, and it was used in China back in 3000 BC as a cough, ulcer and anti-swelling medicine. It was believed to ease the feet pain, and it was used in baths. On French courts it was popular as a diuretic, and it was also used as an aphrodisiac.

Taste of Adriatic team ventures round the Northern Adriatic, where asparagus makes indispensable part of the spring’s cuisine. Click on the stories below for more:

Asparagus delights in the Lovran’s Knezgrad Restaurant

Asparagus Cooking School in Stancija Kovačići

Scent of Spring

 

LOVRAN CHERRY FESTIVAL

June is the month when cherries ripen. The Lovran Cherry Festival is a traditional event dedicated to this tasty fruit.

trešnje

Cherries are a delicious, juicy fruit that has played an important role in the life of people in this region. During the Cherry Festival, visitors will have a chance to savour various dishes and cakes prepared with cherries. A wide range of cherry specialities will be offered in local cafés and restaurants, and in the evening hours don’t miss the chance to enjoy the sweet taste of cherry strudel.

If you like this delicious sweet fruit, you should not miss this event!

Lovranska marunada

Lovran, 10.-25.listopada, 2015.

marun

Marunada, najpoznatiji festival kestena u Hrvatskoj koji se svake godine u mjesecu listopadu održava u malom primorskom gradiću Lovranu nedaleko Opatije, nije bez razloga uvrštena među gastronomske manifestacije koje nikako ne bi trebalo propustiti na popisu čuvenog britanskog lista Guardian. Prva Marunada održana je još 1973. godine, a ono što ju čini posebnom su upravo “maruni”, posebna vrsta kestena koja raste samo na ovom području.

marunad1

Maruni su vrsta pitomih kestena čije je prirodno stanište na Opatijskoj rivijeri podno obronaka Učke, pogotovo oko Lovrana. U odnosu na “obične” kestene, maruni su veći, svjetliji, njihova ljuska se lakše odvaja i puno su slađi. Zbog svoje vrhunske kvalitete maruni su još u 17. stoljeću predstavljali jedan od vodećih izvoznih proizvoda ove regije, uz tradicionalno uspješne masline, trešnje i vino, a vrhunac svoje popularnosti dosegnuli su u 19. stoljeću kada su u proizvodima od ove delicije najviše uživali u Italiji, Njemačkoj i Austriji.

marunada

U razdoblju kada se održava Marunada, Lovran je u potpunosti u znaku kestena i proizvoda od kestena. Pečeni kesteni, kolači i torte, palačinke, kesten-pire, gulaš od kestena, pita s kestenom… To su samo neka od raznih maštovitih jela od kestena koja se mogu kušati za vrijeme Marunade. Osim maruna, možete kušati i ostale tradicionalne specijalitete lovranskoga kraja kao što su domaće mlado vino i medica – čuvena rakija s medom koja će ugodno jesenje vrijeme učiniti još ugodnijim.

marunada-2

Naravno, ljubazni domaćini za sve goste pripremaju i bogat program kulturnih i zabavnih događanja, kao i široku ponudu lokalnih suvenira tako da vaše uspomene na boravak u Lovranu nikada neće nestati iz sjećanja. Središnja fešta održava se na glavnom lovranskom gradskom trgu gdje nastupaju brojne folklorne grupe, popularna lovranska limena glazba, ali i gosti iz drugih krajeva Hrvatske. Kako bi priredba imala i “sportski karakter” održavaju se boćarski turnir i natjecanje u ribolovu. Za one željne malo aktivnijeg odmora organizira se biciklijada Giro di Marunada i Planinarski pohod Marunada.
Turistička zajednica općine Lovran
Trg slobode 1
Tel: +385 51 291 740
Fax: +385 51 294 387
web: www.tz-lovran.hr
e-mail: information@tz-lovran.hr