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Autumnherbst16 ISSN 1847-7674 autumnherbst16 www.istra.com Savudrija Jelovice Salvore Plovanija-Plovania Požane Kaštel-Castelvenere Umag Umago Buje Buie Grožnjan Buzet Grisignana Brtonigla Oprtalj Roč Verteneglio Rijeka Portole Opatija A N I R M Lupoglav Kaštelir Labinci Novigrad Hum Castellier Motovun Cittanova Santa Domenica Vižinada BUTONIGA Visinada Montona Tar-Vabriga Torre-Abrega Cerovlje Višnjan Visignano Poreč Pazin Gračišće Parenzo Tinjan Pićan Sv. Lovreč Kršan Funtana Fontane Sv. Petar u Šumi Brestova Žminj Vrsar Kanfanar Sights Ansichten Orsera Plomin Limski kanal A enjoyistra [no. 39] autumnherbst Š A Cover Page Titelseite: R ISSN 1847-7674 impressumimpressum Speleolit Baredine Svetvinčenat [15.08. - 31.12.2016] Rovinj Barban Rabac Publisher | Herausgeber Nova Vas-Villanova Labin Rovigno Bale Istria Tourist Board (Poreč-Parenzo) Valle Raša Tourismusverband Istrien contentinhalt Pionirska 1, HR-52440 PoreË Above Oben: +385 (0)52 452797, [email protected] enjoyextravergine 04-09 His Majesty, For the publisher enjoystorytelling 10-23 the Istrian Truffle Für den Herausgeber Denis Ivošević enjoygourmet 24-29 Ihre Hoheit, die Editor | Redakteur Trüffel aus Istrien Vodnjan Dignano Vesna IvanoviÊ enjoyoutdoor 30-33 The ultimate in Istrian gas- Design | Gestaltung tronomy, a hidden treasure Marčana enjoyevents 34-43 Fažana Promo zona, Pula of alluring aromas... It is said Fasana Photo credits | Fotos to be an aphrodisiac, Istrian enjoyattractions 44-45 Studio Sonda, Goran Šebelić, gold and the king of Istrian NP Brijuni Igor Zirojević, Dean Dubokovič, National park enjoygames 46-47 gastronomy. This tuber of in- Frank Heuer, Markus Haslinger Pula tense smell, yet unattractive & ITB Archive | TVI Archiv Pola enjoymuseums 48-49 in appearance, presents an Print | Druck ultimate gastronomic experi- Radin print d.o.o. Sveta Nedelja addressbook 50-51 Ližnjan ence. Der unterirdisch wach- Lisignano The information was collected until 31/07/2016. The Publisher will not be liable for any changes that sende Schlauchpilz wird nicht may occur after this date or failure to hold the event. Although every effort has been taken to ensure the accuracy of the information presented in these pages, no responsibility can be accepted for any selten als Aphrodisiakum, Medulin errors or omissions. istrisches Gold oder „König Die Daten wurden per 31/07/2016 aktualisiert. Der Herausgeber dieser Seiten übernimmt für der istrischen Kulinarik“ be- Information & Booking nachträgliche Terminänderungen oder für das Nichtstattfinden einer Veranstaltung keine Haftung. Obwohl alle Anstrengungen unternommen wurden um Fehler oder Falschauskünfte zu vermeiden, zeichnet. Porer übernimmt der Herausgeber für die Informationen keine Haftung. Rt Kamenjak [email protected] | www.istra.com 3 enjoyextravergine Istria on top of the world’s extra virgin olive oil list in 2016! Istrien an der Spitze der Weltrangliste an Olivenölen im Jahr 2016! Flos Olei, the bilingual Italian-English guide The excellent results show that extra virgin Flos Olei, ein zweisprachiger italienisch-engli- bewertet werden. Spitzenergebnisse zeigen, to the excellent world of extra virgin olive olive oil, along with another gastronomic scher Führer durch mondäne Spitzenolivenö- dass das native Olivenöl extra, neben noch oils in which Istria reached the very top of delicacy, the truffle, is one of the most com- le nativ extra, in der Welt der Gastronomie einer gastronomischen Delikatesse, dem besonders geschätzt, wurde im Jahr 2016 in Trüffel, eines der konkurrenzfähigsten Pro- the world list with its oils, highly appreci- petitive products of Istria. When comparing seiner siebten Ausgabe veröffentlicht, in wel- dukte Istriens ist. Wenn man die Punkteliste ated in the gastronomy sector, was pub- the chronological rankings, it is evident that lished for the seventh time in 2016. Both a chem Istrien mit seinen Ölen die direkte Spit- chronologisch vergleicht, ist erkennbar, dass quality significantly rose in the extra class die Qualität in der extra Klasse, sowie auch gastronomic and a tourist guide, Flos Olei ze der Weltrangliste erreicht hat. Der gastro- as well as in the high-class of extra virgin ol- nomische, aber auch touristische Führer Flos in der hohen Klasse des nativen Olivenöls 2016 presents 49 countries throughout the ive oil. The culture of olive growing in Istria Olei stellt im Jahr 2016 49 Länder weltweit wesentlich gestiegen ist. Die Kultur des Oli- world, whilst the introductory text presents is continuously improving, especially in the vor, und im einleitenden Text wird für jedes venanbaus in Istrien wird kontinuierlich ge- a general overview of the history, culture restaurant industry, where the finest res- davon eine allgemeine Übersicht über die fördert, besonders in der Gastronomie, wo in and production of each country. Producers taurants have already adopted the stand- Geschichte, Kultur, sowie auch die Produk- den besten Restaurants bereits der Standard and their finest oils, amongst which we te geboten. Die Hersteller und deren besten verinnerlicht wurde, dass man zu den Spe- ard to serve their specialities with at least can find 50 Istrian producers, are present- Öle, darunter auch 50 istrische, werden auf zialitäten zumindest ein Fläschchen natives one small bottle of extra virgin olive oil. The ed over the 864 pages of the guide, which 864 Seiten des Führers vorgestellt, welcher Olivenöl extra serviert. Die Vielzahl an istri- highlights their particularities. The products large number of Istrian oils in this guide is deren Besonderheiten hervorhebt. Im Führer schen Ölen in diesem Führer zeugt über Istri- presented in the guide were chosen from a testimony that Istria is a special area with a werden Produkte präsentiert, welche unter en als besonderes Gebiet mit der Verbindung selection of over 3,000 samples evaluated bond of extraordinary olive oil and excellent mehr als dreitausend Proben ausgewählt außerordentlicher Olivenöle und der Spitzen- by a team of experts. gastronomy. www.flos-olei.com wurden, welche von einem Expertenpanel gastronomie. www.flos-olei.com extravergine extravergine Tasting Technique Olfactory Analysis Taste Analysis Visual Analysis infomust by Marco Oreggia and This has a notable importance for The olive oil is brought to your It seems strange, but it does not New Olive Oil Days the final assessment. There are in oral cavity. The advisable meth- have a particular importance Laura Marinelli Tage des jungen Olivenöls fact many variables that make the od consists in taking it (without during the assessment of the Flos Olei: www.flosolei.com Vodnjan-Dignano, 18. - 20.11. operation difficult for the taster. swallowing) by a slow and deli- olive oil quality. This is shown The human sensory organs, sub- Join us again this year and enjoy First of all the human olfactory by the fact that in official tasting ject to external stimulations, be- cate suction at first, which sub- the numerous guided tastings and have like real measuring instru- ability is one of the most com- sequently becomes increasingly committees (panels) the tasting plex perception laboratories. This lectures on this subject! High-qual- ments. In the gastronomic sector stronger. In this phase, the olive glasses are purposely coloured ity olive growers and oil producers natural aptitude of man will never and particularly in the olive oil oil must be heated for a few in rusty brown or cobalt blue. from the entire Adriatic Euro-region be replaced by any technology or world, sensory analysis has been moments to favour the evapora- The reason for this choice is due will be gathered in one place. Due method of analysis and the panel introduced quite recently. The to the necessity to hide the visual to this fact, this year’s gathering test is a further confirmation of tion of the volatile components. experience acquired up to now characteristics, which could becomes an international manifes- this statement. In fact, until some At the same time, you breathe induce us to think the expecta- in air to oxygenate the olive oil influence the taster’s assess- tation. One of the most interesting tions are great and above all cor- years ago olive oil was only sub- ment. Only later, after the taster events will surely be a whole-day mitted to chemical analysis, which (stripping) and move it around respond to those mathematical has assessed the olfactive and gastronomic show with the partic- evidenced the regularity of the in your mouth for some time rules that base their applicability taste characteristics, he will ex- ipation of hoteliers and restaurant analytical parameters, but it could so it can come into the con- on the repetitiveness of the ana- amine the visual aspects. Three managers who have prepared nu- not assess the correct and har- temporary heating, oxygenation lytical methods. In the field of pro- different characteristics are to merous surprises. The whole event monic perception of sensations. In and rotation you can perceive is accompanied by the occasional fessional tasters sensory analysis be assessed: limpidity, density short, although an olive oil fell into qualities and defects of an ol- entertaining programs. Besuchen was codified by the International and colour. The limpidity is a pa- Olive Oil Council by appropriate the values of acidity, peroxides ive oil in the best way. The olive Sie auch dieses Jahr die Tage des rameter which varies according Olivenöls und genießen Sie die committees of experts called and so on, it could (very often) be oil should be spread over the to the age and the filtering pro- zahlreichen fachlich durchgeführ- panel. But is it really possible for distasteful to sensory analysis. For whole oral cavity and especially cesses the olive oil is submitted ten Proben und Vorträge zu diesem everyone to assess the quality this reason the legislator thought on all the tongue, from the tip to to, as well as to the productions Thema! Erstklassige Olivenbauern and the origin of a virgin olive oil it necessary to put tasting before the back, the sides and the end the chemical assessment. As to objectives of the factories. In und Erzeuger des Olivenöls aus only by tasting it? The answer is part.
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