Post image for Iceland meets Dalmatia – Fiskibollur with blitva

Iceland meets Dalmatia – Fiskibollur with blitva

by Gogo on April 12, 2013

in Clem's chronicles,EatIstria Recipes,Secondi

Today, for lunch, I cooked a dish inspired by a traditional Icelandic recipe, paired with a very Croatian side dish: fiskibollur, meet blitva, blitva, meet fiskibollur!

Polpettes de poisson [click to continue…]

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Restaurants Thumbnail image for Pula marenda places #3: Bistro and pastry shop Sydney

Pula marenda places #3: Bistro and pastry shop Sydney

by Gogo 11.04.2013

Opened last year, this eatery is an unusual combination of pastry shop and pub located for away from the center, right on the busy ring road that surrounds Pula. The place lately receives a lot buzz and many people told I have to check it out for their fair prices, abundant portions and daily marenda specials.

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All wines Thumbnail image for Traditional way of tying up vines bring ecology and sustainability in the vineyard

Traditional way of tying up vines bring ecology and sustainability in the vineyard

by Gogo 29.03.2013

Bekve are a perfect example of an ancient, low-tech, local and simple solution that can be used to bring more ecology and sustainability in the vineyard – it is obviously biodegradable, it adapts to the stem as vine grows and its production facility is solar-powered.

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Restaurants Thumbnail image for Pula marenda places #2: Bistro Sarajevo

Pula marenda places #2: Bistro Sarajevo

by Gogo 14.03.2013

Two weeks ago my friend Clem and I went to check out if it is really true that Bistro Sarajevo has a very good offer of traditional Bosnian pies. It happened the rumors were true. Clem, who also writes for Manjada and is vegetarian, was more than delighted with the non-greasy zeljanica she got.

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Restaurants Thumbnail image for Pula marenda places #1: Bistro Torta in ACI marina

Pula marenda places #1: Bistro Torta in ACI marina

by Gogo 24.02.2013

Bistro Torta is an elegant, not too posh place with nautical decor boasting warm wooden floors and walls with navy blue elements. The service is impeccable and waiters have a touch of old-school class. It is a perfect place to enjoy a drink in the summer and relax on the terrace that offers arguably the best view on Pula amphitheater.

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Tasty adventures Thumbnail image for Eating wild in Vipava Valley – 2nd part

Eating wild in Vipava Valley – 2nd part

by Gogo 18.10.2012

Check out what we ate at the end of Dario Cortese’s workshop of wild edible plants foraging. Like this salad, delicious in its simplicity: steamed potatoes with nettle, hop and red wine.

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Tasty adventures Thumbnail image for Eating wild in Vipava Valley – 1st part

Eating wild in Vipava Valley – 1st part

by Gogo 04.10.2012

Matej Tomažič from famous restaurant Majerija invited Dario Cortese to give an introductory course in wild edible plants foraging. The word rapidly spread out and here we are – more than 15 foraging enthusiasts gathered on a mid April sunny afternoon. The course completely changed my way on looking cows, sheep or goats calmly grazing a meadow. Now that I know why they are so passionate in eating all this chlorophyll rich stuff, I start to drool.

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Clem's chronicles Thumbnail image for Ratatouille, a fragrant vegetable stew

Ratatouille, a fragrant vegetable stew

by Clem 26.09.2012

Ratatouille, a fragrant vegetable stew, is a traditional dish from Provence. It is very versatile, as you can serve it warm or cold, along pretty much anything, be it eggs, fish, meat, rice or pasta. It is an uncomplicated and humble dish whose flavors are inversely proportional to the trouble you take making it. Here we bring you the recipe by Clem, Manjada’s French connection.

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EatIstria Recipes Thumbnail image for Zagreb’s favorite pasta: Krpice sa zeljem

Zagreb’s favorite pasta: Krpice sa zeljem

by Gogo 30.08.2012

In the households of the continental part of Croatia homemade pasta was often prepared. For example, this is an emblematic pasta dish of Zagreb, the capital of Croatia, and its surroundings.

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