Istria

Buses run from Trieste in Italy, Zagreb and other major cities to Pazin in the centre of Istria, and most to Pula in the South.

Ryanair provides a connection London (Stansted) to Pula three days a week, and Dublin Pula also. Scandjet connects Pula to Oslo, Copenhagen and Stockholm once a week (on Saturdays) during the summer. Eurowings also serves Pula.

Trains run daily between Ljubljana in Slovenia and Pula, and from Rijeka to Ljubljana. Due to a historical accident, the two train lines do not meet up despite some works having been commenced on a rail tunnel to link the two short distances.

Venezia Lines is a high-speed ferry operator that operates in the North Adriatic. It links the North Adriatic's coasts of Italy and Croatia. Venezia Lines uses 2 vessels, San Frangisk and her sister vessel San Pawl, each with a capacity of 310 passengers, They are deployed on routes between Venice, Italy and the Croatian ports of Mali Losinj, Porec, Pula, Rabac and Rovinj.

Istria is a fine region to practise hiking and biking, as much in the mountainous inland as in the coast.

The southern end of Istria is a great place for biking. Ask for a bike map in Pula Tourist Office, showing well-marked routes around the coast and in the Cape Kamenjak.

With diversity at the heart of Istria, you’ll delight in new culinary experiences and reconnect with traditional flavours.

• Simple but tasty minestra (minestrone), made from seasonal vegetables, is still prepared nowadays. A characteristically Istrian minestrone is made from “bobici” (corn), fennel, barley, etc. All of these dishes are spiced with pesto. It is the ingredients, and not just the flour, that makes Istrian dishes so thick.
• Home-made pastas such as noodles, lasagne, macaroni, blek or posutice, and the very Istrian fusi, are used in soups and side dishes. Fusi are offered as a starter or side dish and are prepared in various ways with sauces. Polenta and gnocchi have been prepared in Istrian homes for ages, but these dishes have their origins elsewhere.
• Due to the plentiful sunlight and the vicinity of the sea, vegetables, which are widely grown in Istria, have a very special taste and naturally, interesting local names. Various vegetables, from verzot (Brussels sprouts) to cikorija (radicchio), koromač-finoči (fennel root), cuketi (zucchini), mangold, melancani (eggplant), peas, and “kapus” (cabbage), are used to prepare side dishes, with the obligatory olive oil and plenty of garlic.
• Meat dishes (fish, mutton, poultry, beef) are well known for their method of preparation, gvacat (squazzetto) is a meat dish with sauce containing native Istrian spices. Many dishes are prepared in a “padela” (a frying pan with a handle) or under a črepnja (cover for cooking over embers). These dishes are more commonly found in the vicinity of Koper than in the town itself, but with a little effort you will be able to find excellent fish soup, marinade, or similar dishes even within the town itself. Despite some attempts to preserve and revive authentic Istrian cuisine, there is a tendency in Koper towards more modern culinary ideas, which offer the most varied dishes, from fish, meat, pasta, and pizzas – something for every pocket.
• Olive oil, which has been used in Istrian cuisine since the old days, has the most suitable ratio between saturated and unsaturated fat. It has a high percentage of oleic acid and a suitable quantity of essential fatty acids. In the fruits of the area, there are also sugars, cellulose, and minerals such as calcium, potassium, iron, and copper, which have a beneficial effect on the veins, heart, and digestion.

Bon appétit!

• Fig loaf: This wonderful treat is made from ground dried figs, mixed with fig or grape juice, shaped into a loaf and lightly rolled in flour. Cut into slices, this is a delicious, healthy and natural snack without added sugar and preservatives.
• Istrian jota: This version of the traditional dish jota, made from sauerkraut and beans, differs from its Karst counterpart in that it does not contain any potatoes. It is served with white or yellow polenta, as a main course and in many other ways.
• Fritaja: This egg dish is a typical characteristic of Istrian cuisine. Fritaja species are very different. Selection and preparation depends on the imagination, taste, and from what we have in the refrigerator. You can prepare fritaja with ham, bacon, asparagus, eggplant, mushrooms, truffles, baby onions or other vegetables, or cheese.
• Piran salt: Piran salt, this precious product of the Sečovelje Salina Nature Park, is the result of restless finds, warm sun, and the hardworking salt-pan workers. It is made manually, according to traditional methods dating back more than 700 years. In the past also Koper had soltfealds.
• Khaki: The homeland of khaki - golden apples is the East Asia. In Europe and the USA are khakis produced from the second half of the 19th century. In Europe it was brought about in 1870, produced mainly by the Mediterranean countries. The Slovenian Istria and Primorje started growing khaki a little later, during the first decades of the last century. Most of the khaki's is produced in the valley Strunjan. In Strunjan so each year in the first week of November have Khaki Day, where visitors can taste various kinds of khakis, khaki spirit, khaki jam, various khaki desserts (pies, krostate, cakes, tarts) and so on.
• The olive trees: These ancient trees, which originate in the Mediterranean, can reach a respectable age. Olives were picked from wild olive trees in prehistoric times. Later they were ennobled and the ancient Greeks allegedly knew around fifteen species of olive trees. The oil produced was used for many purposes: food, lighting, worshipping the gods and as one of the more important trade goods. The Babylonian code from 2500 BC includes regulations regarding the olive oil trade. The Phoenicians and the Greeks even had special ships for transporting amphorae containing olive oil. Due to its increasing importance, the Romans planted olive trees all across their empire, wherever it was able to grow. Olive trees have been growing in Istria since the Roman times and even the most respected classes of Roman society had olives on their menus – including the imperial kitchen of Emperor Augustus. Slovenian Istria is one of the northernmost regions where olive trees grow successfully. Olive oils from this region are undoubtedly one of the best and they are known as oils with exceptional aromatic and medicinal properties, mostly due to the special Mediterranean climate where they grow.
• Asparagus: Wild asparagus or šparoga, is a characteristic Mediterranean plant. It grows at the edge of the forests of Slovenian Istria and it grows up to one meter high. It is born each year in the spring months from half of March to half of May. An old Istrian proverb says: "April spareser, Maio sareser" (April of asparagus, May of cherries).
• Lavender: The lavender is one of the plants that you immediately associate with the Mediterranean. However, it can also be found in an ornamental garden. It is recognized by its dark blue or violet flowers and a typical fragrance. It has a relaxing and beneficial action on the body. It is used as a healing plant, because lavender flowers are full of active substances. The lavender is used to treat migraine, dizziness and flatulence. In addition, lavender is also used for decoration in bouquets of dried flowers and potpuri. Because of their fragrance, dried flowers are put in wardrobes to drive away moths.