There are plenty of reasons why New York Times recently named Istria as one of its “52 Places to Go in 2017.”
The region has a cosmopolitan history, and combines Italian, Slovenian, and Croatian influences. Its emblematic dishes and ingredients rival those in neighboring Italy: truffles, Boskarin beef, oysters, Adriatic seafood (even raw fish), goat cheese, aged prsut, olive oil, and homemade pasta.
Join us in September to explore this unique region through its food and wine culture! Our next tour to Istria in partnership with Zingerman’s Food Tours will be September 18-26th, 2017.
Croatia (just like the entire Central European region) has a colorful and complex history, which is reflected in its food and wine traditions. Though it is not a big country, its landscape, climate, history, cooking, and wines change dramatically from region to region. This trip will focus on the capital, Zagreb where we’ll spend two days focusing on the Habsburg and Ottoman heritage, and the Istrian peninsula, which is said by locals to be the gourmet capital of the country. We’ll taste the bounty that this region has to offer, eat more truffles and olive oil than you thought possible, and meet the people who produce it all. Croatia is also one of the region’s up-and-coming wine producing countries, and we’ll visit several of these winemakers who are making waves, and taste plenty of the local wine —Malvazia and Terran.
You can read all about the details (and see the itinerary) on the Zingerman’s Food Tours site. If you are interested in booking a spot on the tour (which is limited to 15 participants), please do it directly through Zingerman’s Food Tours.