Presentation of gastro-enological specialties of Rovinj
Presentation and tasting of gastro-enological specialties of Rovinj and Istrian inland (producers' offer of proscutto, cheese, olive oil, wine, liqueur, brandy, bread, baker's products, aromatic plants, mushroom products, meat and fish specialties, desserts).
###
Together with its partners, the Tourist Board have for the third year in succession organised the one-day Festival of Rovinj Delicatessen
###
Together with its partners, the Tourist Board have for the third year in succession organised the one-day Festival of Rovinj Delicatessen. On the stands positioned along the town quay, Istrian delicatessen of renowned producers were on offer, as well as products which made the peninsula an attractive gastronomic destination through their quality. Each could find something for himself/herself there. The Association of prosciutto manufacturers was represented by Dujmović from Tinjan, Buršić from Vodnjan and Jelenić from Žminj.
Mirna from Rovinj exhibited the range of processed fish products and Marimirna presented the awarded smoked and marinated delicatessen. Agrolaguna from Poreč presented itself by a rich range of wine and cheese, while the Agency for rural development of Istria offered Istrian beef fillets. Latus Dairy from Žminj and the Association of Istrian sheep raisers Istrijanka from Pazin offered cheese and curd. Top quality olive oil was exhibited by the company of Ipša from Livade, while the famous Istrian product of truffles was presented by Zigante Tartufi from Plovanija. In case of liquid produce, the best were in charge this time. The factory of liqueurs Darna presented as many as seven awarded home wine brands from this year’s Vinistra, as well as its liqueurs, which have now been manufactured in Rovinj for over a century. A huge contribution to this presentation of Istria was given by bee-keepers with their sweet products. The Association of bee-keepers from Pazin offered certified products made of honey, the native Valalta presented its ecologically produced beer, and Brionka from Pula – its range of pasta. Bioaromatika from Zagreb presented its products made of herbs cultivated on the Istrian mountain of Pižanovac.
Along with the option of purchasing all products, one could also taste these Istrian delicatessen in restaurants under favourable prices, while emphasis was given to sea products and those cultivated in campaigns. As many as eleven restaurants - Adriatic, Graciano, Vjeko, Brancin, Calisona, Sidro, Torcolo, Veli Jože, Da Piero, Orca and Porta Antica – offered their house specialties, while the most famous Istrian chef of them all, Viljam Cvek, prepared a special menu right before the eyes of curious guests and the cameras of TV Nova, accompanied by journalists and the gastronome Rene Bakalović. The scent of sea bass fillet thus whiffed down the town quay, steamed with basil, artichoke heart and broad beans, while the dessert featured strawberries with curds, lavender honey, aceto balsamico and olive oil.
Music, which naturally always goes well with a great menu, was provided for by Istrian musicians. The Town Square featured the bands of Music Knights, Dream Project Acoustic, Duo Strings, Eligio and Boris, and the instrumentalists Marko Ramljak and Kristijan Terzić, awarded numerous times.
