Istrian gastronomy faithfully mirrors all historical, geographical, and climate features of this territory. and the decisive mark on Istrian food culture has most definitely been left by the gastronomy of Venice.

An insight into food on both sides of the Adriatic, including recipes, names of dishes, and foodstuffs used, and the philosophy reveals that culinary fusions between Istria and Venice are still very much with us. They are also at the very core of the modern concept of gastronomy, i.e., the tourist offer that has been promoted for almost three decades by the Istrian Region and its Tourist Board advocating the Mediterranean lifestyle and the concept of the Mediterranean diet. Alongside the health benefits of this way of life, the result is the popularisation of traditional Istrian homemade dishes and gastronomy products like oil, honey, and cheese, as well as the protection of their origin, as is the case with Istrian prosciutto.

You can download this interesting cookbook in different languages here.