In Karst, the Slavic, Germanic and Romanic cuisines have been interlaced for centuries. On the basis of this combination, the Karst cuisine - full of taste and Mediterranean freshness - was born. The Karst cuisine is seasonal, enriched with herbs, wild plants and fruit. Each festival is distinguished by a certain pastry, for example the famous Karst “štruklji” (a type of dumplings), potica (tradi- tional Slovenian cake) and apple strudel. Venison and lamb’s meat are prepared in a thousand different ways. On cold days when the harsh bora wind is blowing, enjoy the warmth of different soups and minestrones. However, do not leave Karst without tasting the delicious Karst “jota”, which is a thick minestrone soup with sauerkraut or turnip, potatoes, beans.


The secret recipe for tasty and diverse Karst dry-cured meat products is guarded by the Karst bora wind. The Karst-region prosciutto is different from any other Mediterranean type of prosciut- to, it resembles others solely in its appearance. Only the prosciutto that goes through the traditional process of dry salting, long drying and curing, can be labelled with a designation of origin. Other dry-cured meat products are no less unique. Karst pancetta and Karst pork neck, for example, have been labelled with the protected designation of origin, thus ensuring that traditional methods will not be forgotten.


In the past, when the Karst landscape was only a vast dry pasture, a special breed of sheep called the Karst sheep or the Istrian Pramenka sheep was formed. Poor pasture conditions required a humble sheep. However, humble does not mean non-quality. This breed is herded on local meadows rich with various herbs; and such meadows are the basic condition for the production of Karst cheese. Sheep cheese as well as lamb meat were awarded the protected designation of origin, which helps protect the traditional cheese-making technology.


The diversity of the soil and climate conditions influenced the origin of Karst honey, which is full of minerals, enzymes and aromas. Some typical types of Karst honey are mahaleb cherry, meadow clary, winter savory, chestnut, lime tree, buckwheat, and ivy. Karst honey, "Kraški med" was awarded the protected designation of origin.



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The Karst wine road connects almost 170 different producers stretching above the Trieste bay on a plateau with the altitude ranging from 50 to 500 m. It is distinguished by the limestone Karst with a thin red brown soil layer called terra rossa or jerina, a constant drought due to the lack of surface water, the wind bora, and the abundance of sun. Due to all these natural advantages, the vines of the Karst region are full of delicious grapes, from which the Karst people have been making excellent wines for centuries. Typical wine cellars called hrami are fascinating places: some of them are cut into stone and some have been carved into caves by nature itself, whereas others captivate the interest of visitors merely due to their size or stone walls. Dry-cured meat products, gradually maturing in the wine room, give the latter a special note.

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