A medio camino entre Barcelona y Zaragoza, encotraremos Lleida. Lleida es ciudad universitaria donde vive y trabaja mi amigo Alex. Alex regenta restaurante It…food&drink en la zona céntrica de la ciudad. Tuve suerte de haber podido disfrutar del Aplec del cargol, uno de los festivales gastronómicos mas importantes en España.

Actualmente, el Aplec presenta mas de 100 asociaciones (collas) que cuenta con aproximadamente 12000 miembros activos. A la orilla del rio Segre se forma una autentica ciudad caracolera, con sus calles y plazas que cuentan con sus nombres respectivos.
 Historia del Aplec se remonta al año 1980, cuando un grupo de hosteleros decidieron promocionar sus especialidades a la orilla del Segre. Pasò de ser una reunión de un grupo reducido de gente a un autentico festival. Durante fin de semana del Aplec acostumbra pasar unos 250 000 visitantes y se consume una cifra de 13 toneladas de caracoles, casi nada.

Alex nos explica que podemos adquirir varios bonos y asi visitar el restaurante oficial del Aplec donde nos enseñaran el museo y historia del Aplec,degustación incluida.Tambien podremos visitar la catedral y la Seu vella ,dos emblemas de la ciudad.


Aplec se convirtió en algo mas que un festival. Durante los días del Aplec organizadores preparan una serie de eventos culturales,conferencias sobre cultivo de caracoles y conciertos.

Recetas de caracoles las hay cuantos hogares y amas de casa, pero hay dos básicas que mencionare.

1. Bruteska: es mas antigua y mas incomoda para ejecutar. Sobre una placa de metal colocaremas sal gruesa. Colocaremos caracoles boca abajo bien alineados yy los cubriremos con paja. Encenderomos la paja y a cabo de un rato caracoles estarán en su punto.

 

allioli

2. llauna: es la mas popular y reconocida. Sobre la lata 
colocaremos caracoles boca arriba también bien alineados. Colocaremos la lata sobre fuego lento hasta que caracoles salgan. 
Subiremos el fuego, flambearemos los caracoles y salpimentaremos los bien. 
A cabo de unos minutos nuestros caracoles a la llauna estarán en su punto. 
Hay que mencionar un complemento perfecto e imprescindible que es all i oli, emulsion de ajo, aceite de oliva y yema de huevo. 
Tambien tengo que mencionar PA AMB TOMAQUET I OLI, una costumbre catalana centenaria que es iresistible. Un simple pan tostado con tomate bien untado y aceite extra virgen de la zona.



Hablando de las delicias gastronómicas no puedo no mencionar el vino.
“nuestra D.o. se llama Costers del Segre”, dice Alex, Croata de Rijeka que ya es casi casi Lleidatà. La zona vitivinícola es relativamente joven aunque el vino es presente en Lleida hace siglos. La D.O. se extiende desde la frontera con Priorat hasta los pirineos, cuyas vinyas alcanzan hasta 1200 metros de altitud sobre el mar. Dentro de la misma hay varias subzonas debido a las peculiaridades de cada una de ellas, incluyendo microclima y subsuelo. Generalizando la zona es conocida por su escasa pluviometría y clima continental.  Garnacha Tinta, Tempranillo, Cabernet Sauvignon, Merlot, Monastrell, Trepat, Sams, Pinot Noir, Syrah, Albariño, Macabeo, Xarello, Parellada, Chardonnay, Garnacha blanca, riesling, sauvignon blanc ...
Con nuestros caracoles Alex nos descorchò un vino tinto llamado NALTRES (nosotros en catalán).
“cualquier vino de la zona valdría” sigue Alex, pero por el cariño e significado del proyecto escojo este vino en particular. Varias son razones. Proyecto de la cooperativa esta basado en incluir a casi todos los segmentos las personas con necesidades especiales, recuperar las viñas olvidadas y cultivarlas de manera ecológica y biodinámica. Especial cariño le tiene Alex a proyecto de las viñas en parcelas escondidas, reforzadas por murallas de piedra parecidas a la zona de Bakar en Croacia cercana a su ciudad natal.
Espero poder visitar la bodega antes de marcahar. Quisiera palpar el ambiente y la nobleza de ese sitio situado en Vallbona de les Monjes,uno de los pueblos incluidos en la ruta de los monasterios.
Si alguno de ustedes encuentren Lleida en su camino, no duden en visitarla. Encontraran una ciudad moderna protegida por la Seu vella, gran monumento arcitectonico e histórico, su maravillosa catedral y calle mayor repleta de comercios variopintos. y no dejar de lado su oferta gastronómica que segurissimo les hara disfrutar a mil maravillas.

Half way from Barcelona to Zaragoza, Lleida is located, a university town in which my friend Alex lives. Alex met us at the restaurant "IT" in the city center from where we began enjoying the snail's festival "APLEC DE Caragol", one of the most popular gastronomic festivals in Spain.

This year, the festival presents about 100 associations of caterers (which is about 12 000 members). Along the river Segre has emerged a real tent city. To ease orientation among the tents, organizers named streets and lanes. History of the Festival "APLEC DE Caraga" begins in 1980 when a few caterers decided to promote their culinary delights along the river Segre. In this weekend there are over 250 000 visitors who eat in three days more than 13 tons of snails.

Alex explained to me that I can buy different packages of tickets from 7 to 18 euros (12 euros for children). Snails can be tasted in the official restaurant Aplec, and various ticket packages may include tasting snails,"Alpeca" scarf and shirt, hat and uniform, museum tickets,visits to the old cathedral and the like.


Except excellent food, the organizers of these three days have prepared a series of cultural events from dance competitions, performances, caricature competition(VII international graphic humor), children's playgrounds, a conference devoted to the snail cultivation, concerts by famous musicians and more.

There are as many recipes for snail preparation as household but two stands out and are basic:

1. Bruteska
(the most unpleasant for the preparation)
Baking sheet to be filled with coarse salt. Snails are lined up on the salt turned down, covered with straw and twigs to ignite. When the fire goes out snails are ready ..

allioli

2. llauna (sheet)
as in the first recipe snails are lined up on the salt plate, covered with straw and wicker and set on fire. When the snails come out of the shell, remove it from the fire and very briefly flambe with brandy. Return to the fire, and after about 5 minutes are done . Season it with salt and pepper. Served with the snails are allioli (Emulsion of egg yolks, garlic and oil), which is the most important addition to this recipe.

allioli

allioli

I have to mention the fantastic "pa amb oli tomaquet and" toasted bread rubbed in  tomatoes and extra virgin oil obtained from olive tree varieties Arbekina that grows on the cliffs at high altitude.
With these delicacies is wine is must.
"We in Lleida we can boast with excellent wines. Our wine region is called D. O. Costers del Segre and it is known for wine production  "says Alexander Salević born in Rijeka, Croatia from Lleide.Vinska region extends from the border with the Priory and the Pyrenees whose vineyards reach 750 to 1000 m above sea level. Very little precipitation and the climate is predominantly continental ... From red varieties predominate here: Garnacha Tinta, Tempranillo, Cabernet Sauvignon, Merlot, Monastrell, Trepat, Sams, Pinot Noir, Syrah
People grow and white varieties: Albariño, Macabeo, Xarello, Parellada, Chardonnay, Garnacha blanca, riesling, sauvignon blanc ...
 With baked snails Alex chose for me red wine NALTRES produced in the winery L'Olivera from places Vallbona de les Monges. At the local Catalonian MI means "Any wine from the region is good, but I have chosen just this one for two reasons: The first is that vinyard are very small, located in different locations and most are protected by stone walls similar to those above Bakar (Croatia ) which gives them a special flavor. The second reason is that this winery produces their wines in organic production in which are activly working special need people, "explains Alex his choice of fantastic wine. In the mouth it is juicy, with rich flavors of ripe wild berries and jam. The minerality is present here and the tannins are very sweet and ripe.
I hope to have time to visit a winery L'Olivera before I leave, "Way of the castles". It is a well-preserved six fortress in the mountainous province Lleida, namely: Montsonis in La Noguera, the Urgell Montclar, Florejacs, Les Pallargues and Vicfred in La Segarra and Moore in the Pallars Jussà.
If you find yourself in Catalonia, I advise you to visit Lleida. In addition to the magnificent cathedral, situated on a hill that dominates the city, the center of Lleida has all the main shops you would expect in a modern city, and there is an excellent selection of restaurants serving traditional local cuisine.

Foto by: Miljenko Segulja

We entered Bakar by the old  main Roman road built in the 1st century BC (renovated of course) that follows the coast of the Bakar bay.

Foto by: RI prsten - Klaudio Vrancic

The area was inhabited in the 3rd and 2nd millennium BC. This great cultural heritage can be seen everywhere.  The area was marked by  the Roman Empire, then by the Croatian noble families Zrinski and Frankopan, and in  the 1779, Empress Maria Theresa awarded Bakar  with status of the free royal city.

Bakar is distinguished by its narrow streets and squares that  will take you to the church of St. Andrew (the third largest in Croatia), Roman and Turkish houses, Kastel that overlooks the entire Bakar gulf  , who was known as the maritime, trade and fishing center of the northern Croatian coast. The view of the  Bakar's sea(bay) will sail to your memory a host of people who have sailed, trade and left their mark here - the Illyrians, Celts, Greeks, Romans, Byzantines, Venetians and Croats who settled area in the 7th century.

Foto by: Miljenko Segulja

Bakarani (people from Bakar) would offer you Bakars' biscotti and Bakarska vodica of which they are particularly proud as part of their cultural heritage.

Bakars' biscotti are delicious biscuits (pretzels) that you can buy only in Bakar, fresh or twice baked. It is overdone so it could last more than six months as it is dry and in the past  it was very convenient as food on long voyages and was carried instead of bread on long fishing trips, traditionally dipped in red wine, tea or latte. Today biscotti are one of the symbols and souvenirs of Bakar.

Foto by: RI prsten - Klaudio Vrancic

On the eastern slopes of the hills surrounding Bakar Bay, from Bakar to Bakarac are dry stone walls of Bakar. Construction  of dry stone walls began in the 18th century, during the reign of Maria Theresa. With her permission locals paved the ground and planted vineyards. In those new made plots women brought soil on their backs where was planted grapevine "Belina".  Famous sparkling wine Bakarska vodica was produced from that grapevine.

Foto by: Miljenko Segulja

If you leave Bakar by "magistrala" highway to Rijeka and stop in the parking lot of the "Vidikovac" restaurant you will have a beautiful view  overlooking Bakar,  the Bay of Bakar, and the visible remains of dry stone walls. Dry stone walls were declared in a 1972 a protected area and are included in the register of cultural monuments.

Foto by: Miljenko Segulja

Throughout history, male members of the families living in these areas mostly worked overseas, in the construction of the Suez Canal (1858-1869),  as laborers, sailors or shipbuilders in many shipyards.

Women in vineyards performed all the necessary work as spraying, sulfuring, weeding and maintaining the vineyards and cellars, to making and selling wine. Each hostess know in detail the production of the famous sparkling wine called - Bakarska vodica, and that perserved the winemaking tradition.

Foto by: Miljenko Segulja

Bakarska vodica is a sparkling wine that is made from white grape varieties. Mostly prevailing belina, but  they also used a little Žlahtina, Muscat white .... probably the recipe for manufacturing sparkling wine was given by Napoleon's soldiers or someone brought directly from France. Bakarska vodica contained commonly about 50 g / l of unfermented sugar and that is why is placed in a sweet sparkling wine.

After more than half a century of squalor, in 2002 it is established an agricultural cooperative based in Dolčina Praputnjak. The cooperative began reconstruction of the part of Bakar terraces and planted them with the grapevine varieties beline. Unfortunately amounts are very small. Today is planted several thousand vines. We can only imagine what it used to be when the slopes of the Bakar Bay grew over 100,000 vines.

Foto by: Miljenko Segulja

Gnocchi

The best side dish to Pasticada is gnocchi. Do you make good homemade potato gnocchi?  We have the perfect recipe for you.

Ingredients:
750 g potatoes
¾ teaspoon salt
2 egg yolks
1 ½ to 2 cups multi-purpose flour

Preparation
In salted water boil  potatoes in the shell until tender. Rinse and allow to cool slightly. Peel and mash them, do not use an electric mixer. Place the  potatoes in lightly floured surface. In the middle make a dip and add 2 egg yolks and 125 grams of flour. Knead it in soft dough. If the dough is too sticky, add more flour - the required amount depends on the type of potatoes you use. Sprinkle  hands with flour and divide the dough into 8 equal parts. Shape the rolls 3 cm thick and a 22 cm long. Cut the dough into 1 cm tubes and with the tines of the floured fork press against a dough. Cook the dumplings in a large pot with plenty of salted water. Dumplings are cooked when they float to the surface.

If it seems that the amount of made gnocchi  is too large for one meal, gnocchi can be frozen. Freeze them first on a floured or lined tray, then once frozen you can put them into a freezer bag for more easy storage. To cook, just put the frozen gnocchi into the simmering water for the next step. Use them within 6 weeks.

My friend Milda and I have decided to write you a recipe for Pasticada.
Although we spent a lot of time looking for the "right" pasticada we gave up and here we are giving you one of the possible recipes of the Dalmatian specialties.
Milda is from Hvar (who for love moved to Newport News, Virginia) and she gave us her original recipe from the island.


Feel free to attach your comments, or better yet, recipes and advice.
Ingredients required for Pasticada:
• piece of beef frikandoa (approximately 3 kg)
• beautiful piece of meaty bacon (about 30 grams)
• 2 heads of garlic (about 7-8 slices)
• 1.2 kg of carrots
• 4-5 onions
• 1 celery root
• 1 parsley root
• 2 dl Prosecco
• 1 liter of red wine
• 4-5 dried figs (or plum)
• 1 teaspoon tomato paste
• salt, pepper, cloves, nutmeg, bay leaf
• tablespoon of lard
• sunflower oil
• vinegar

How to prepare:
Theories about the "right" pastizzada started already with the choice of meat. Most agreed that it is of utmost importance to get for pasticada beef frikandoa (the hardest pieces of beef) and no other piece of meat. Then there was not easy to get any consensus whether to make pockets for cutting vertically stroking the fibers of meat, or with fiber. Long story short, frinakdo nicely drill in with bacon, garlic (for example, a clove in half in height in two parts), and cloves, and some recipes say you can and carrots (carrots we put only the TOC).
Marinada Meat
So filled piece of meat soak in the marinade and marinade made from wine (according to one theory) or from the local wine vinegar which dilute with plain water (another theory) in which burn roots with which they will later cook meat, I like it better with wine but if there is no wine, vinegar is always handy in my kitchen. Marinate Meat  at least overnight, and some argue to this day and a half.
Just before baking, remove meat from marinate,  drain (you can soak up as much liquid with paper towels), and then in pan brown well meat on all sides in lard. Experienced housewives in Dalmatia claim that this is the most important. Of course, if there is no fat, you can brown in the oil. When the meat is  became nicely brown on all sides, remove the meat to a plate on a side. To the used lard or oil, where meat was browned add if necessary oil and glaze onions and add other root vegetables, stear fry all and return the meat in a baking dish, pour the wine (and those who advocate sherry, pour it in). Cook over low heat for a long time (at least two to three hours, depending on the weight of meat) as long as the piece of meat has no more blood, take meat out of the pan and cut into steaks before you serve.
The secret of aromatic sauce
We now come to the stage where the recipes for marinating differ, and that is the secret of a typical aromatic sauce (hail). First,  you should all root vegetables  mashed into a fine sauce and for taste add spices. In some recipes (for what proud cooks claim in their centuries-old family secrets) in the sauce do not put tomatoes but in most recipes tomatoes are whole canned tomato or spoon of concentrate (or how will you say in Dalmatia "Canned") - the decision is yours.
If it is too acidic or taste of wine is too strong, you should  add dried figs to neutralize the taste. In addition to laurel, in various recipes are mentioned  rosemary, thyme, marjoram ... you select spice to your taste, but with caution especially if you cook pasticada the first time.
Pasticada is usually served with potato gnocchi.

Grape harvest in Vrbnik

I am in Cavtat, the hometown of one of the most famous Croatian painter Vlaho Bukovac. Wherever I look I can fall in love with what I see. It is a city that opens your heart, and in it I always want to come back. I wander the cobbled streets looking for a Bukovac house which is located in the old town.
This is a typical urban house of the 19th century. Particularly interesting are the wall paintings of the young Bukovac which cover the old walls in the eastern part of the house.
Cavtat was founded by Illyrians few centuries BC. Shortly before the birth of Christ the Romans took Epidaurum and proceeded by his own rules to develop the city, so at that time it was quite large. The whole Zupa Bay was a city.
The great earthquake that came after this great construction, destroyed most of the city. Legend says, and some historians wrote that in central part of the Zupa Bay some two or three kilometers behind the island of Supetar covered by seabed, there is today a pure gold statue of Zeus high 16 meters.


















The story of the golden statue of the god Zeus was told to me by Andro Crvik, one of the leading Croatian wine producers from Cilipi near Dubrovnik.
I remember the first conversation with Andro. I was preparing the recording of the series of Croatian wine varieties and agreed to shoot with winery Crvik. Extremely charming, polite and eloquent Andro on my question with whom I am speaking, in front of cameras replied:
"You have to talk to Peter to work a little, these young people would just like to have fun, nothing else, and they do not care about anything."
We arranged shooting in a few weeks. 
Before shooting, I spoke with a wine critic Sasa Spiranec who, when asked about the winery Crvik among other superlatives said: "... only when the son Peter entered the winery, and he entered active in the creation of wine, Peter who graduated from the Faculty of Agriculture at the Univesity of Zagreb, and  had an incredible passion for wines as such a young man, which is really rare to see, then they add an extra zest to the quality, and their wines are now truly a class among the Dalmatian wines.
Most importantly, they interpret the great terroir of the Dubrovnik Malvasia, and their red wines, Merlot and Cabernet primarily, are one of the best red wines of Bordeaux varieties in Dalmatia. "

It quickly became clear to me that these two create a great and very interesting team. Father Andro has set the entire business on its feet and son Peter gave new impetus to the quality.

Their most important grape variety is Dubrovnik’s malvasia. In Konavle it is produced sweet and very often made as dry wine. It is a rich and complex wine. There is no connection to the Istrian Malvasia white, but this is a variety which is also called the Mediterranean and Malvasia delle Lipari, Malvasia di Sardegna, Greco di Gerace and Malvasia de Sitges.

I asked Peter where name Tezoro is coming from?
"It's an interesting story. First of all, the malvasia is guarded Dubrovnik’s treasure in Konavle. For this reason, I wanted to connect it with the Dubrovnik’s history and culture, and Marin Drzic was there, our great inspiration, and in one of his works, ”Skup”, the main object around which the story is  about, is the treasure that is hidden by the father from the family, because he loved it and wanted it all to himself, he called it “my tezoro, my tezoro” my treasure, my tresure. And that's why I called this wine Tezoro.

So the Malvasia is known accurately from 1383, when it was written that one doctor to his patient's needs requested from the Government, the Council, a few liters of that malvasia. Primarily, there was not enough of it. Malvasia is usually very sensitive to peronospore, powdery mildew, botrytis and it was not easy to protect it. For all these reasons malvasia was very rare. It is a small berry that does not give much kg of fruit on the grapewine, and this berry was not really productive, so it was really a rarity and used only as medicine, concentrated.
Historic moment for Malvasia occurred 1424 when the Malvasia grape variety as the wine name was first time mentioned in Croatia. This was in the law of the Republic of Dubrovnik. The law said that any wine has a price limit, but whoever produces Malvasia has no limit and can put any price he wants. " 

From Cavtat I am going to the city about whom are written numerous books, countless songs sung. Here you can touch history. It is a city where are encountered cultural heritage and modern life. The whole world admires it, those who visit it seek paradise on Earth. Simply put, it is an outdoor museum – (unique) one and only
Dubrovnik !!

My family loves to go to trips and on friend's invitation to spend a weekend in the countryside near the town of Roc in central Istria we hardly waited. The weather was beautiful. In the shade of mulberry tree in front of a stone house while enjoying biska and goat cheese we planned how to spend the next day. Should we go to a nearby horse farm and enjoy a horseback riding or make a route on the Istrian wine trails. We decided to take a tour of the old town of western Istria and visit several wineries.


















Driving Istrian road where you meet hardly any cars is also a pleasure. At the Motovun forest we turned right toward the old medieval town of Oprtalj. Since  Oprtalj is located on a hill, the road became steeper and winding. Before entering the Oprtalj we stopped at the lookout which offers a magnificent view of the Istrian hills and Mirna River valley, the most beautiful sight is on the opposite hill on where is Motovun. Motovun is famous for the Film Festival (Motovun Film Festival from 26.7.-30.7), which I didn't  miss in a single year, so I will certainly write about it later. Full of positive energy we have entered Oprtalj. It surprised us with its tranquility. It seemed to us as if in this beautiful stone town are living just a few families and domestic animals. We sat in the town square next to the preserved baroque town loggia where is smaller lapidary, and over the walls view shoots across the surrounding countryside. It seemed as we entered a time machine and stopped at some past time where there is no rush and problems. We enjoyed listening to the birds singing. We walked the narrow streets, small squares and covered passages and discovered several baroque churches with painted frescoes.

The friendly locals proudly pointed out to us that we are in "the epicenter of truffles" and that if we are lovers of traditional cuisine we can't leave and not try at least some truffle speciality. On our return we decided to go for dinner at a restaurant"Marino" in the village  Kremenje.

We continued our travel on small roads in between woods, vineyards and olive groves of northwest Istria to the picturesque towns of Momjan. You will recognize it by an interesting castle built in the 13th century and the church of St. Martin with a bell tower 22 meters high. The beauty of it is enriched by many water wells. And the view that streach from here is often said is the most beautiful in Istria. Our goal here was to visit several top wine cellars.

Turning next to the wrought iron fence on which are the initials of Marina Markežića and signs with the word cellar Kabola driving on a gravel road through the vineyard approaching the beautiful stone house with a yard full of flowers. I can not help feeling as if I were in the middle of Tuscany.
We descend the stone steps of the tasting room, where we are welcomed by the owners and presented us with several types of Malvasia. Kabola winery is completely organic production and therefore for me cause a lot of respect. They like to boast with special wine Malvasia Amphora where the fermentation takes place in contact with the skins (maceration) in an amphora, a terracotta pot. Seven months of maceration in amphora, wine ages in Slavonian oak barrels (4000 liters barrels). After bottling, the wine is being refined in bottles from six months to a year. Only then goes for a sale.

I was thrilled by Muscat Momjanski indigenous variety of Momjanština. Thanks to its location and microclimate it is unique in the world. The wine has a straw-yellow color, very aromatic, rich aroma that lingers nostrils. Wine is on the verge of semi-sweet and sweet, but on the other hand fresh and very tasty.

We quite happy leaving to the basement Kozlović. Driving along the narrow road, we are not sure whether it is in front of us a wine cellar or a high-tech institute. Basement Kozlović is distinctly modern buildings where high quality wines. Make sure that the winery on Sundays and public holidays are not working. On their website there are the application forms where you can choose the tasting program you're most interested in. If you are in the vicinity do not miss to visitKozlovice and taste for me the best Malvasia Santa Lucia, Muscat Momjan, as well as other wines.

It's lunchtime. We are hungry and we heading to the Villa Vilola. Let's go "to a safe place." We believe that everything offered there is to be perfect. And so it was. Villa Vilola is a wonderful small boutique hotel with excellent cuisine. It is located in Zambratija near Savudrija and Savudrija is a small town near Umag. In the past,  Roman nobles chose this part of Istria for their villas and summer residences. In addition to its beautiful villas and the oldest Adriatic lighthouse built in 1818., the Savudrija  is known for intriguing love story of two most famous Istrian lovers, Count Matternichu and Savurdijan girl who used the lighthouse as a love nest.

Afternoon walk along the coast overlooking the Bay of Piran rest and recharges the battery. Only a few hundred meters from the lighthouse of Savudrija is one of the leading wine cellar Degrassi.Ten minutes I sit and think how to describe Moreno Degrassi wine and not because I have doubts but because I do not know how to describe something so good. To experience the wine there should be a lot of coinciding . It happened to me (accidentally or not) that have always been with their wines that coincided all the conditions required for the full experience. I just admire the wine cellar Degrassi. The atmosphere in the tasting room is fantastic, and it is not rare that you are served by Moreno. To say that he is "the best wine maker among chefs and the best chef among winemakers," I asked him what he thinks about it? That "best" will you decide. Otherwise, I like to cook and I am doing it longer than with the winemaking, says Moreno. Even as a child, Mom taught me to cook stews, soups and a variety of cakes, so I went quite early with it.

Venison stew with homemade pasta was the best that I have ever tasted and Teran  we drank  fits excellently with the sauce, in which, I suppose is a little of Teran. In a good sauce there should always be added a little good wine says Moreno, the rule is that, the wine that is added in the food, should be drink later. I love to add a little olive oil over pasta. Olive oil doesn't make food greasy but fat cover and completeness. And finally, completes the Istrian terroir, the integrity of a region, and we now on the plate have all that is best in the region, such as wine, olive oil, wild and game.

We can without prevarication state that the Istria with its quality and beauty is completely equal  to the world's best regions. We can say that without fear and for wine, because in recent years it was demonstrated at numerous international competitions, such as the Wine Challenge and Decanter, winning numerous gold medals.

It was getting dark, we were tired and very satisfied. The day was completely filled. Tomorrow is waiting for us to enjoy the beautiful Cićarija.

Photos by: Bruno Gracin

Not far in Zavalatica lives winemaker, poet and sculptor Luke Krajančić. A modest and simple by nature, says he is a small man from small island that does what he loves. There is no doubt that he does it very successfully because the news about him and his fine wines far exceeds the boundaries of his beautiful Zavalatica, as well as the borders of our country. Luke Krajančić is currently the most important Posip manufacturer. In addition to silver and gold medals at international competitions, the American magazine Wine and Spirit included it in the category of value for the money among the top 100 wines in the world.


In a recent interview he said that the inevitable question that he had always been asked is "how much do you produce?" "I like to say that I produce one bottle for one man. And every one who has tasted the bottle had to  be touched in that part of the soul that is entered in, and then the cycle is closed, "says Luke. "Grapevine I don't see as something that would give me a certain number of pounds of which to receive a certain number of bottles that will bring me a number of Kunas. I don't think this way and in that part figures are completely irrelevant! The point is that you enter vineyard with your full heart. And not just wine production but to make it familiar enough in your own way! Making wine closer to others I had showed myself thru it. In my wine story between me and the wine I'm just statist and listener, "says Luke Krajančić.

It is interesting, what Sasa Špiranec, wine expert told me about Luka Krajacic: "Luka Krajančić changed posip completely. Posip is already known for decades as southern character wine, with a full body, a lot of alcohol, bitterness and at the end, maturity. But he came with a completely new style of Posip, refreshing posip, fragrant, full of herbal aroma. We just did not know that this variety can do this. In the vineyard he used one method, he let more leaves to grow, earlier harvests to get more acidity, more freshness and it proved to be a big hit. The market has gone crazy for his posip. He is probably the only Posip manufacturer who easily sells all quantities. Never there is enough no matter that his wine is not cheap. On the other hand he did not sacrifice quality. So,  he reduced the yield and despite the freshness  made a wine of high quality, fullness, vitality. All that we expect from the wine. "

It is difficult to present the sea in this attractive way, the landscape where this poet belongs, as well as himself of his verses:
It's like you're on top of the world pull aria
and let your voice ... .. Or in the orchestra of 100 instruments nicest note that plays bass ..

That's what heals all wounds, removes what is bad, collects salt, and somewhere save all our faults, and somewhere fill a table of a hungry man ..

Pull the aria and the voice is spreading, and life passes, you come to the end, and when paradise is almost in sight, you say - I've already seen a paradise once.

It's as if you are and you're not, pull the aria, and let the voice, as if the bottom rope hanging beautiful and ugly at the same time.

It is sea, my son which is the greatest when you would not want it .. It is sea, it's love, and the sea, that is and I and you ...