The friendly face of Istrian cuisine

Bakalar na bijelo aka baccala’ mantecato

Bakalar na bijelo aka baccala’ mantecato

Available: Year round
Group size: 2-6 guests
Duration: 4+ hours

Istria was under the rule of Venice for many centuries. Thus, it’s no surprise there are many traditional Venetian dishes on the tables of our peninsula. The most famous one is bakalar na bijelo (baccalà mantecato), an unctuous dried cod paté that we will prepare from scratch and, as Istrian tradition demands, serve it with homemade posutice.

The day starts by preparation of vegetable maneštra, a thick soup made with beans or chickpeas with seasonal vegetables that has to cook on low heat for few hours. This will be our first course. Now it’s time to make posutice, rhomboid shaped pasta made without eggs. Then we proceed to preparation of the paté which demands plenty of extra virgin olive oil that has to be of utmost quality. Therefore, during our marenda (brunch) at 11.30 you’ll not only enjoy prosciutto and cheese but also get a crash course on olive oil tasting. You’ll taste several extra-virgin Istrian olive oils made from indigenous olive varieties (bjelica, buža, črnica…) and the one you like the most will go in your part of the paté. For dessert we’ll prepare a light version of povitica, strudel with apples and walnuts.

In alternative to the paté, we can make bakalar na crveno, a traditional Dalmatian recipe, where cod fillets are slowly cooked with potatoes and tomato sauce.

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