Fuzi, pljukanci, ravioli… taste the best of Istria!
Whether you’re a returning guest or visiting for the first time in a villa with a pool in Istria, one thing is essential for a full experience of this magical peninsula - tasting traditional Istrian pasta. Istrian cuisine is a paradise for food lovers, and pasta-based dishes hold a special place on every menu. While pasta can be store-bought or handmade, this article focuses on traditional Istrian varieties passed down through generations.
Given Istria’s proximity to Italy, it’s no surprise that pasta here has Italian roots. But over time, Istrian pasta has evolved into something truly unique and local. Usually served as a main course, it’s made from flour and water, sometimes with the addition of eggs. What sets each type apart is the technique and shape of the dough — here’s a quick look at the most famous varieties:
Fuzi - Probably the most iconic Istrian pasta. Made from flour, salt, eggs and water, the dough is rolled out, cut into small squares and hand-shaped into little tubes about 3-5 cm long. They are boiled in salted water and typically served with truffle or wild asparagus sauces, or with hearty stews like the one made from boskarin, Istria’s native cattle breed.
Pljukanci - A traditional peasant pasta made from flour, water and salt (sometimes eggs), shaped by rubbing dough between your palms into short, spindle-like pieces. Often served with wild asparagus, mushrooms, truffles, or simply topped with olive oil and sheep cheese.
Pasutice - This pasta is made from flour, eggs, water and salt. The dough is rolled out and cut into square shapes, roughly 4x4 cm. It’s cooked for about 10 minutes in salted water. Traditionally, pasutice were eaten during fasting periods, often topped with hot olive oil and salted sardines, or served with cod.
Ravioli - Served both in savoury and sweet versions. The dough (flour, water, salt and egg) must be thin and elastic, cut into squares and filled with cheese, meat, spinach or wild asparagus. After folding, they’re boiled for about 5 minutes. A sweet highlight is the Labinski krafi, stuffed with walnuts, raisins and cheese.
Potato gnocchi - Made from boiled potatoes, flour and salt, shaped into soft little dumplings by hand. They are cooked in boiling water until they float, and best served with rich meat sauces, truffles or homemade pesto.
Istrian pasta is a key part of the local culinary identity. Some types are even celebrated at special festivals, such as Fuzijada in Kanfanar, Krafifest in Krsan, and the Istrian Pasta Festival in Zminj. If you’re staying in one of the villas with a pool in Istria, you have great options for tasting these dishes: explore traditional taverns and restaurants, especially in places like Motovun, Groznjan, Buzet or Rovinj - or make the most of your villa’s kitchen and, with fresh ingredients from the market, prepare homemade pasta yourself or with the help of a private chef. Renting a villa with a pool combines luxury with an authentic taste of local cuisine. Enjoy your meal! 😊
TASTE THE FLAVOURS OF ISTRIA!
