Fair have already begun – January brought presentation at the famous Vakantiebeurs in Utrecht, where Croatia participated as partner country.

Together with the CTB, Istria will participate at large camping and tourism fair in Stuttgart, which runs until 22nd January, and Croatia again holds the status of the partner country.

An independent Istrian performance follows in February at the outdoor activities fair Fiets en Wandelbeurs in Amsterdam. During March and April, the regional camping offer will be promoted through the presentation and the Istrian dinner in several Dutch cities.

Istrian Tourist Board prepares similar presentations for journalists and important tourism professionals this spring in Denmark, Sweden and Finland, as well as in Brussels, Milan and Zurich. Study trip for tour operators from Austrian market.

Istrian bike-bid will be presented at the September cycling fair in the German city Firedrichshafen, while business workshop for camping segment, Buy Croatia takes place in Istria, also in September.

Source:  www.istra.hr

WALKING I.

WALKING II.

WALKING VII.

WALKING X.

The cleanliness, low crime and full range of facilities, combined with amazing scenery, make it a must see destination.

Nothing is expensive in Istria. A beer or a coffee will be at prices you can only dream of at home. Country restaurants offer inexpensive and delicious food, often using ingredients from their own gardens. The agrotourism establishments have to ensure that 80% of what they offer is their own production in order to get an Agrotourism licence.

Imagine meals of Istrian ham, cheese and olives, followed by chicken or beef and vegetables with njoki washed down with wine, all produced within a few metres of where you are sitting ! Even the bread will be home made. Of course there will be some home made rakija, the traditional brandy, to follow! Nearer the coast, restaurants offer a selection of fresh fish, with scallops, crab and lobster in season. Istrian wines, for long drunk only locally, are now appearing outside the country and the wider world is appreciating their excellent quality. Istrian olive oil has been the best for over two thousand years.

The coast is busy, with all the facilities you could wish for. Inland, it is surprisingly tranquil, as the vast majority of tourists never venture inland. The northern part of Istria is the area increasingly tagged, ‘The New Tuscany’, although those with a knowledge of Italy will find more in common with Umbria. The medieval hill towns of Motovun, with an international film festival every July, or the even more amazing Groznjan, which hosts an entirely free three week open air jazz festival for the last two weeks of July and the first week in August, are places that everyone visiting remembers for ever. The scenery inland is stunning.

For those liking sailing, there are ACI marinas in Umag, Rovinj, Pula, Pomer as well as the new marina at Novigrad.

If you like diving, there is lots to see off Vrsar, with several important wrecks.

Cultural monuments abound, from the C6th Euphrasian Basilica at Porec to the Roman Amphitheatre at Pula, where there are regular concerts. See the old walled town of Sv. Lovrec, the castle at Svetvincenat or the abandoned medieval town of Dvigrad. Enjoy the Venetian splendour of Rovinj.

With huge numbers of Istrians speaking English or German, communication is always easy.

Many Norwegians have already bought holiday homes in Istria. They often rent out in high season and come to Istria to make use of them when it is quieter. By renting out, the property can often pay for itself. Stone houses in the inland of Istria are particulary charming and very popular with investors. If you have any questions about property, renting out, construction quality or legal aspects for Norwegians buying here, contact www.croatiapropertyservices.com who have been selling property to foreigners for many years and are very experienced.

The Romans called it Istra Magicka. Come and see why !

Source:  www.guide2croatia.net

“At Kandarola nudists can find their own piece of paradise, with peace and a little space just for themselves without being disturbed,” Nedjeljko Mikelic, head of the tourist board on the northern island of Rab, told AFP.

The Kandarola rock and pebble beach, on the Croatian island of Rab, is where Britain’s King Edward VIII and his future wife, American socialite Wallis Simpson, famously went for a nude swim in 1936.

Nudists had been known to visit Rab as early as the turn of the 20th century but the royal couple’s dip sealed the spot’s global fame as nudist resort and is considered the founding moment of Croatian naturism.

Kandarola has also been known as English Beach ever since and nudist beaches have mushroomed along Croatia’s Adriatic coast and its myriad idyllic islands, National Naturists Association head Davorin Zugcic said.

Now local tourism professionals feel they can do more to cash in on less high-profile but more frequent clothes-free holidaymakers.

Europe’s first commercial naturist resort was Koversada camp, which opened on the northwestern Istria peninsula 50 years ago, when Croatia was still part of Yugoslavia.

Originally located on a tiny eponymous islet with a thick tree cover and secluded nudist beaches, Koversada is now a sprawling naturist complex.

Guests used to be accommodated in so-called textile camps and hotels, but they can now bare all 24/7 and enjoy various clothing-optional activities.

“Naturism means freedom. We are completely relaxed in this wonderful, peaceful place,” said Katalin Reigl, a 63-year-old doctor from Hungary who has been a devoted visitor for three decades.

Sitting with her husband Endre outside their camper, she said that Koversada had become like a second family home.

“Our son and our two grand-daughters learned to swim here,” Katalin said, admitting that the two girls, now teenagers, no longer want to take part in the family holidays on Koversada.

Slovenian administrator Mojca Likar and her husband Zmago have also been regulars for more than 20 years.

“Naturists are different, rather easy going people. We made a lot of good friends here,” Zmago said.

Primoz Grasic is one of them. The 43-year-old Slovenian musician was not familiar with naked recreation until he met his naturist wife and quickly got used to it.

“I believe it was a very good and a very healthy choice,” he said while having a drink with the Likar family.

The camp now covers 120 hectares (almost 300 acres) and has five kilometres (three miles) of beaches. Most people walk around in their birthday suit but they are requested to put on clothes when going to a shop or a restaurant.

“Naturists are usually loyal guests, they come to the same place for years and generations,” camp manager Nenad Skuflic told AFP.

“They have only one wish, that this remains a purely nudist camp.”

Most of the naturist tourists in Croatia are Germans, who account for around 40 percent of Koversada’s 4,700 guests. They are followed by Slovenians, Austrians, Hungarians and the Dutch.

While many Croatians enjoy the occasional dip in the buff, few visit naturist resorts, making up less than one percent of Koversada’s visitors.

The movement’s heyday in the Mediterranean country was the 1980s though global naturism is picking up, according to the National Naturists Association.

But Croatia has lost its top spot as a naturist destination to France and Spain, said the association’s head, Zugcic.

In Koversada, Skuflic remembers the days when the resort used to accommodate 10,000 guests and believes the industry has a chance to adapt and grow.

“Nudism is the first step towards naturism. The issue is how to attract nudists to become naturists,” he said, explaining the nuance he makes between people who strip on the beach and those who go to special resorts.

Croatia currently has 11 naturist camps, but also dozens of nudist beaches both “official” and “informal”.

The website of the Croatian tourism board proudly boasts that the Island of Rab is “the birthplace of nudism” and reports that US cable news channel CNN recently included it in a list of top ten world islands for tourists with alternative tastes.

It is estimated that some 15 percent of more than 10 million tourists that visit Croatia each year are occasional nudists. There were no figures available for the number of tourists staying in naturist resorts.

The tourism industry is the key sector of Croatia’s recession-hit economy, making up some 18 percent of its gross domestic product (GDP).

By Lajla Veselica  www.afp.com

We have prepared for you:

- an excellent service and a wide variety of products

- best prices

- a large selection of Croatian products and national specialties

- a wide range of renowned products of world famous brands

- a wide range of products for the beach

- stores regulated according to international standards

Konzum store Vrsar

Konzum Maxi

Sveti Martin 6, Vrsar

Phone: 052/429 950

Konzum special website

Long under the rule of the Venetian Republic and, more recently, occupied by Mussolini’s Italy, the Adriatic’s largest peninsula has a decidedly Italian feel. In addition to the 11% Italian minority, nearly all Istrians-especially along the coast-are fluent Italian speakers. New York chef/restaurateur and Italian cuisine promoter, Lidia Bastianich, hails form just outside of Pula, a town on the southern tip of the peninsula.

In the last decade, though, there’s been an invasion of foreign homebuyers as well as journalists focusing on the region’s many foodie signifiers: the white truffles! The wild seasonal ingredients! Hence “the next Tuscany.” But is it? Or is this label just a lazy travel writing cliché? Maybe now that Croatia has recently been invited to join the European Union, travelers will start disassociate it with that over-romanticized region in central Italy. I set out to find the answer.

Those who think they should be asked for permission, as the PM reported, won’t experience such a situation. The PM says it is extremely important that, no matter of the affiliation to the certain political party, we do things that are right for our country, to be more precise – to the county of Istria. Furthermore, she thanked the Istrian prefect Ivan Jakovcic and the officials of the local administration for putting a great effort in order to realize this phase of the project for Brijuni Riviera.

- The officials of SDP who constantly complain could already have finished the project in the period between 2000 and 2003, but they didn’t – said Kosor by emphasizing that the Brijuni Riviera project was something they have all been working on and no one had enough strength for finishing the project as her Government did.

Kosor didn’t want to comment the disputes among the members of Kukuriku coalition, between Zoran Milanovic and Ivan Jakovcic, that was caused by the announcement of signing the contract for Brijuni Riviera project. She said that her job was not to make comments about the relations between the members of any coalition. It was not her business. But she considers that the partners of any coalition are not chained one to another in order not to be able to cooperate with others.

- In the way the things have started, it could happen that Zoran Milanovic asks his partners to make some kind of a vow like the one pioneers made in the past to be good and loyal comrades and not to cooperate with others – said the PM by adding those times had passed.

Source:  www.dalje.com

Croatia—considered a part of both Central Europe and Southeastern Europe—is best described as a Mediterranean intersection of tradition, culture and gastronomy. Having been occupied and influenced by various groups over the centuries, from the Romans to the Venetians and later the Hungarians, Austrians and Italians, the country’s cuisine is a kaleidoscope of fare with the heritage of those who have occupied it.

While the Italian influence can be seen all along Croatia’s coastline, it’s most prominent in Istria, Croatia’s northernmost peninsula. Only fifty nautical miles from Venice, Istrian cuisine is infused with an unmistakable Italian flair. The most famous and popular Istrian pasta, for example, is fuzi—thin, folded squares of pasta—often served with a savory black or white truffle sauce, another huge draw in this region.

Fresh seafood is a coastal staple. Popular dishes include ligne, or grilled squid, as well as grilled octopus and local Adriatic fish accompanied by blitva, a signature Dalmatian dish of boiled potatoes and Swiss chard (mangold).

Croatia is also known for its delicious pršut i sir, or prosciutto and cheese, and is often served with bread and local olive oil—quite similar to Italian antipasti. The most famous cheese is Paški sir, a sheep’s milk cheese from the island of Pag in Northern Dalmatia. There are also many homemade or local varieties, commonly referred to as škripavac, or farmer’s cheese.

Palatschinken is the Austrian name for the thin, crêpe-like pancake common in Central and Eastern Europe; in Croatia, it is known as palačinke. Spread with various fillings, including dry cottage cheese, strawberry jam or Nutella, it’s rolled up, baked and served hot.

But the gastronomical delights don’t stop there. Wine has been a part of Croatian culture for centuries. As early as 2200 BC, Illyrian tribes started making wine in Dalmatia. The winegrowing tradition further developed through Greek colonization in 390 BC. Today, Croatians export select wines to the U.S. Notable Croatian wine distributors include Blue Danube Wine Company, Vinum USA, Oenocentric, Katharine’s Garden, Empty Glass Wine Company, Tasty Wine Company and Dalmata.

For Wine Enthusiast Croatian wine ratings and reviews, click here.

For an in-depth look into the food and wine towns of Croatia, click here.

Cottage Cheese Palačinke

For the palačinke:
4 eggs
3 teaspoons sugar
1 teaspoon salt
½ cup, plus 1¾ cups milk
2 cups flour
4 tablespoons melted butter
For the cottage cheese filling:
1 cup dry cottage cheese or strained small curd cottage cheese
1 tablespoon sugar
1 egg
Dash of salt
Powdered sugar, to top

To make the palačinke:
Separate the egg yolks and whites. In a small bowl, beat yolks and add sugar, salt and ½ cup milk. Gradually add flour alternately with the remaining milk and melted butter, beating or whisking until smooth. Beat the egg whites into soft peaks and fold them into the batter. In a large frying pan, heat 1 teaspoon butter over medium-low heat. Remove the pan from the heat and, using a ladle, pour just enough batter into the pan to make a thin layer. Tip the pan using circular motions to evenly coat the bottom with batter. Replace on the burner. After a few minutes, when the batter starts to brown on the bottom, take a spatula and flip over the palačinke to cook the other side. Remove to another plate and continue until all of the batter has been used.

To make the cottage cheese filling:
Add sugar, egg and a dash of salt to the cottage cheese. Mix well.

To Serve:
Preheat oven to 350°F. Spread each palačinke with the cottage cheese filling and roll up. Place each filled palačinke side by side in a shallow baking dish and bake for 20-30 minutes. Top with powdered sugar.

Note: Palačinke can be filled with everything from strawberry jam to Nutella. Follow the above recipe and substitute with your filling of choice.

Wine Recommendations for Cottage Cheese Palačinke: The creamy, spiced-pear fruitiness and powdered stone minerality of the Enjingi 2009 Graševina from Slavonia, Croatia, is the perfect refreshment after a few delicious bites of savory cottage cheese palačinke. Mouth-filling and rich, this wine is spicy, ripe with autumn fruit and off-dry, making it a lovely companion to the farmhouse flavors found in this recipe. A comparable alternative would be an off-dry Chenin Blanc from the Loire, France.

Wine Recommendations for Nutella Palačinke:
The beautiful and bold Saints Hills 2008 Dingač from Croatia’s Pelješac peninsula is off-dry and elegantly merges with the Nutella’s hazelnut and cocoa notes. Made from Plavac Mali grapes that have been hand-harvested, this wine—the only Michel Rolland project in Croatia—delivers flavors of dried fig, plum, sea salt-infused dark chocolate, roasted Mediterranean herb and cherry-vanilla cola. As a sweeter, more indulgent alternative, a luscious Pedro Ximénez Sherry from Spain will elevate the Nutella’s cocoa-nuttiness to new heights of decadence.

Wine Recommendations for Strawberry Jam Palačinke:
Semisweet with Acacia floral notes, fresh fruit salad and creamy mineral flavors, the Kozlović 2006 Muškat from Northern Istria, Croatia, has a refined freshness that elevates the strawberry and palačinke flavors and cleans the palate in preparation for the next delicious bite. An Italian Moscato d’Asti is an excellent and like-minded alternative for folks who like a little fizz.

Grilled Mediterranean Branzino with Blitva

For the blitva:
3-4 medium potatoes, peeled and cut into 1-inch cubes
2 pounds red Swiss chard (mangold), stems removed and cut into ½-inch strips
2-3 tablespoons extra virgin olive oil
2-3 garlic cloves
Salt
Pepper

For the branzino:
2 garlic cloves, crushed and roughly chopped
4-5 tablespoons extra virgin olive oil
2 tablespoons fresh chopped parsley
1 tablespoon coarse salt
Ground black pepper to taste
2 whole Branzino, gutted and scaled, with heads left on
Lemon wedges, for garnish

To make the blitva:
Bring a large pot of salted water to a boil and add the potatoes. When potatoes are almost fork tender (about 10 minutes), add the Swiss chard and cook for an additional 10 minutes. Remove from heat and drain. Over medium heat, heat olive oil and garlic in a sauté pan until garlic is lightly colored, then add the cooked, drained chard and potatoes. Add salt and pepper to taste. Stir and cook for an additional minute to blend the flavors.

To make the branzino:
Combine garlic, olive oil, parsley, salt and pepper and mix well. Preheat a charcoal or gas grill to 350°F and grease so the fish will not stick. Rub the grilling marinade all over the fish, inside and out. Place the fish on the grill and cook uncovered and undisturbed for approximately 5-8 minutes per side, until the skin is crispy and the meat just begins to flake. Serve with lemon wedges.

Wine Recommendations: An island dish requires an island wine, and the Krajančić 2009 Pošip Intrada from Korčula, an island located off the Croatian coast, is sunshine in a glass. As golden in color as the finest olive oil, this wine’s fig nectar, pear, dried honey and butter flavors reveal and elevate the Mediterranean character of this dish. Round and oily, the wine has just enough acidity to enhance the flavors of the fresh fish while offering a textural match to the soft, olive oil-infused potatoes and chard. An equally bright alternative is a Vernaccia di San Gimignano from Tuscany, Italy.

Wine pairings provided by Cliff Rames of Wines of Croatia.

By Kristin Vukovič www.winemag.com

Here’s our list of things to do and see, including traditional toy-making, a sea and sun-powered music and light show, ancient Greek fields, Roman marvels and lighthouse stays on remote islands. Not to mention 1,000 miles of rocky coves and pine-fringed beaches.

Seaside clamour fills the air even away from the shore, spilling onto the cobblestone streets that fill up with eager souvenir shoppers even during the traditional siesta hours of high heat.

Pula is buzzing and a big part of the buzz is the 58th incarnation of the Pula Film Festival that has taken on the solemn responsibility to entertain these masses.  As every year, Croatia’s oldest film festival had lined up a nice selection for audiences of all ages and lovers of many genres.  There are children’s movies, dramas, erotic films and horrors on the diverse menu of its cinematic offerings.

But the Festival is a destination not only for cinephiles looking to experience the region’s novelties under the open skies, but anyone who is interested in a non-traditional beach holiday.

The city of Pula – a beautiful town on Istria’s coast where Roman ruins meet Austro-Hungarian legacies on display in lamentably little-maintained but nevertheless majestic architecture – takes on all the glamour of the pink carpet it rolls out during the Festival days. One can spot world-renowned actors like Rade Serbedzija (currently working with Angelina Jolie on a film about Bosnia), director Veljko Bulajic (known to American film connoisseurs as the director of Oscar-nominated “Battle of Neretva” or American greats like James Ivory, this year’s honoree.

The main programme takes place in the spectacular Roman amphitheatre (Arena), but films are also shown under the stars in the castle perched on top of the hill overlooking the town and in the main cinema, Kino Valli. Each screening is followed by various events around town.

If considering a vacation in Pula – and one really should – it would be worthwhile to line up the plans with next year’s festival. Pula is a unique Adriatic experience because it combines the small, coastal-town charm with the vibrancy of a larger city.  It is also the perfect headquarters for exploring the Istrian peninsula where storybook villages and pristine beaches abound.

Source:  www.croatiantimes.com