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Manjada blog
In Istria - the crossroad of mediterranean, central european and balcanic cultures, you can eat and drink very well in case you know where to go. Among other things decicated to enogastronomy in Istria, here you will find my personal reviews of wines, extravirgin olive oils and restaurants.
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Today it’s Mardi Gras, the end of Carnival festivities, the start of the annual Catholic 40-day long fast and the day when fritule are made....
Manjada blog · Restaurant “Alla Beccaccia” Pula: A must for any devoted carnivore and wild game meat lovers · >>
Without and doubt Alla Beccaccia is a must-visit for any devoted carnivore coming to Pula, especially if you like wild game meats. Here the meat is...
These are the tasting notes that follow the post about Damjanić Winery.
2008 Damjanić «Malvazija» – Istrian Malvasia
Straw yellow color....
We’re in the week after Christmas. It is cold and I am the only one on the road from Poreč to Vrsar. Along the coast empty hotels are following...
As you probably noticed I was not online during the holidays. For Christmas I was at home in Pula to spend some time with my family, friends and...
Meet a traditional dish eaten on Christmas eve when it is customary not to eat meat. This jewel of Venetian cuisine is in Istria typically served...
Yesterday my hometown Pula got the most beautiful Christmas present you can imagine – 30 cm of snow!
Riding horse in front of Pula's...
…beautiful and elegant ambient with a touch of good old times, excellent price-quality ratio, good house wine, perfectly prepared regional...
After more than two months, last Saturday I went to cut my hair. It is Christmas time so I took a bottle of my olive oil (Oio Manjadico) to give it...
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Manjada blog · Vodnjan – medieval mummies, world famous extravirgin olive oil and gastro heaven · >>
If you are crazy about dicovering new and unusual sensory experiences come to Vodnjan. In this small town near Pula, you won’t remain...
I like to eat seasonal. What is more seasonal now in autumn than quinces, kakis and young olive oil? Don’t ask me why kakis have become almost...
Do you know how to properly taste an olive oil on an exhibition? The producers will usually offer you chunks of bread that you should dip in the oil...
The charm of Istrian Malvasia starts to seduce also the Italians. On her excellent blog Soavemente Maria Grazia Melegari writes about an event...
A good olive oil is born to be wild, but in few months it becomes tamed and smooth. For those like it wild, here is a piece of advice on how to keep...
Wine and olive oil have a common enemy – oxygen. It oxidizes their flavors and aromas so that they loose their complexity, become boring and dull,...
Sunday evening is perfect time for new adventures in the kitchen and today I took the challenge. I made a version of Ossobucco alla milanese, a...
Few days ago I found a perfect wine to match with the autumn atmosphere. It is Teran, a red wine from Dešković winery near Grožnjan. Usually,...
Few days ago I was in Franciacorta, the most famous sparkling wine region in Italy, to receive my diploma of sommelier from Italian Sommelier...
As you might know from my previous post, last week I had opportunity to visit Berlucchi winery in Franciacorta. Cristina Ziliani, daughter of one...
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