Prosciutto defines the Croatian palate. There is no meeting with friends, family celebrations or business lunches that does not include prosciutto as an appetizer. In the area where ham is produced, it is a total shame if the guest does not have to cut a few slices of this delicacy that has traditionally been dried in the wind or smoked. There are numerous prosciutto fairs in Croatia, but two of them are the most famous: the International Fair of Prosciutto in Drniš and the I

Only half an hour above the Adriatic Sea lies Žuta Lokva. From its earliest history, it was the intersection of important traffic routes from the interior to the sea, and archaeological sites from ancient times have been discovered here. Today it is an important intersection of the place where clay ground was full of “yellow” ponds, which gave the place its name. And right on this intersection, there is a restaurant Gacka dolina, with a lot of tourists and passers-by, who may

A beautiful family business awaits everyone visiting the town of Vodnjan, usually known for the excellent extra-virgin olive oil. There is olive oil here too, of course, but the family Buršić is known for its superb prosciutto, sausages, and other dry meat products. Several generations work at an estate that was once the family’s farm and today it hosts a large restaurant, prosciutto tasting room, beautiful small olive grove, and dry-meat production. Every year, the Buršić fa

We don’t remember last time we have seen so big amount of snow in Istria as on this marvellous and sunny day when we headed for the very centre of the Istrian peninsula. It looks somewhat charming to see Istria in a totally new fashion. For gastronomy travellers, however, colder days and bura wind means only one thing: there should be some excellent dry meat products round here. In fact, we are in the municipality known for the sausages. Sveti Petar u Šumi (literary, St. Pete

Central Istria is perfect place for creating superb and high-quality prosciutto (pršut). Jelenić’s prosciutto is no different. It is made in a traditional way known to the Istrian people since… well, since the memory goes back. Use of sea salt, pepper, and natural microclimate gives one of the most recognisable Croatian gastronomy product. No family gathering, friend’s visit or any other way of socialising in Istria could go without it! Sveti Petar u Šumi is lucky to have one

A sunny February day shines upon crystal white snow that covered Sveti Petar u Šumi, a small place in the very centre of the Istrian peninsula. We’re exploring the area before the annual sausage festival starts here. Town’s local pride is the family farm Franjul, situated in the part of the place called Dolinci. A warm welcome immediately transferred us to the traditional Istrian hospitality. Mrs Ljubica Franjul greets us with a bright smile, as do her children, hard-learning

In the very centre of Delnice, itself an unofficial centre of Gorski Kotar region, a hotel named after the National Park Risnjak stands since the earldecades of 20th century. Today, it is one of the strongholds of Gorski Kotar accommodation facilities, with quite a long history. Because of the transport connections between the continental Croatia and the Littoral, Delnice became a hub for road and railways. Very soon, not only the businessmen and drivers were regular visitors

Imagine yourself driving through the lush green country, with hilltop castle ruins and small rivers, picturesque villages and old towns. Indeed, you might be anywhere in Europe, but you cannot find everywhere a lamb or suckling pig roasted on a spit. And this is what Karlovac region is very famous for. Sometimes a shock for our tourists from the northern side of the Alps, it is a scene particular for the gastronomy of Lika, Kordun, and Banija. Along the magistral ways, one ca

A wine maker is looking at us from the wall. And the lady from the window, as well as the carpenter, cooper, olive oil producer, peasant, the lady in waiting, carrier and so many other characters taken out from the historical oblivion of Vodnjan. It is a permanent exhibition wall of the restaurant Vodnjanka, a testimony of the town-village divide in an area characterised by both Croatian and Italian influences. The remnants of these stories are carried further in the authenti

All paths lead to Žminj. No, it is not a cliché used by so many towns in the world: indeed, if you want to travel from the largest city of Istria, Pula, to Central, Northern or Eastern Istria, you should pass through Žminj. And while those who are lost will have a jolly good time to pronounce the name of the town, they would also be lucky to pass the city of long history and culture, with some of the best cuisines in the Istrian peninsula. Until September 20th you will have a

Pršut (prosciutto) from the island of Krk is the first Croatian product to obtain the certificate of the geographical origin in the European Union. And when we talk about the Krk pršut, we are thinking on the Žužić family from the island place of Vrh.Vrh means peak or top in Croatian, and Žužić say their production is “vrh na Vrhu”, meaning top on the Top. And indeed, their prosciutto is specific in its production, taste, colour. Vrh got its name as one of the highest places