Ki sit, ki lačan
05.07.2012 - 23.11.2012
Exhibition: Nutrition in Istria
Istria has a rich diversity not only of dialects and landscapes, but also of cuisine. While some of these culinary differences may be very small and easy to understand, they nevertheless represent the special local traits that exist within the common culinary identity of Istria.
Salted or sweet ravioli, salted or sweet blood sausages, big or small fuži (a kind of pasta), the shape of gnocchi, the shapes of cukerančica and kroštula of (traditional fried pastry), a special ingredient of fritule (fritters)…
While many hours of “cooking” may be needed to discover all the secrets of Istria, sometimes all it takes is a peek into the recipe books of Istrian housewives.
These recipe books mirror the variety of Istrian identities; they may be written in Italian, Croatian or the local dialect (depending on the original recipe obtained from a neighbour, co-worker, etc.). On the same page you might find a cake recipe from the mother’s side of the family and a recipe for sarma (stuffed cabbage rolls) of a paternal grandmother...
Arheološki muzej Istre