Istria

ISTRIA is with its 2.820 km² the largest and greenest penninsula of the Adriatic . It is located in the westernmost part of Croatia. The largest and also economic centre is Pula with 58.594 inhabitants.

The climate in Istria is Mediterranean, with the highest air temperature averaging 24°C in August and lowest around 5°C in January. Summers are usually warm during the day and cooler near the evening. The weather also ranges from humid to dry with over 10 hours of sunshine daily. Primarily, there is a lot of moisture in the air, especially in the costal towns of Istra such as Porec, Vrsar, Rovinj, Pula and others. Temperatures above 10°C last for more than 240 days a year. The Adriatic sea in this part of Croatia is warmer, reaching up to 26°C in August, coldest in March, (9-11°C), while the freezing even in small, shallow bays is very rare.

The first traces of prehistoric people on the territory of Istria date back to the period of the Lower Palaeolithic. The stone hand axe made by early man is about 2 million to 800,000 years old and was found in the vicinity of Pula, in Šandalja Cave.

In St. Romuald’s Cave (11 km from Vrsar and 9 km from Rovinj) a large number of bones belonging to over 40 animal species were found, which were mainly from the game of prehistoric people-hunters of that time. Numerous other prehistoric finds from the Neolithic (6,000-2,000 BC) prove the changes in life style, when prehistoric people instead of only hunting engaged in raising cattle and planting crops. Techniques for making tools and weapons became more complicated and people discovered how to make pottery.

In the middle of the 2nd millennium BC, on the entire territory of Istria, fortification settlements began to appear on hilltops and prominent points above valleys. More than 400 hill-forts have been recorded in Istria which speaks of the population density in the Bronze and Iron Ages. They were mostly circular, ellipsoidal and surrounded by defensive walls. Larger hill-forts were even encompassed by several rings of walls. A special building technique was used where large stone blocks were laid without a bonding agent (dry wall). Today most of the hill-fort settlements are recognized as circular towns which later developed on their foundations. Among the archaeological remains in Nesactium (4 km from Pula), besides the prehistoric remains of the hill-fort, there are also those of Roman buildings (temples, thermal baths) and even foundations of early Christian basilicas.

The Romans introduced a new type of organisation in Istria, just as throughout entire Europe they were the first to start the urbanisation, building roads and connecting towns, thus greatly encouraged the development of trade. Istria is famous as a region rich in high quality stone, a fact well known to the Romans, so today there are numerous places along the west coast of Istria that were once Roman quarries from which stone was taken to erect their magnificent buildings. The Amphitheatre of Pula was also built from local lime stone. The Romans brought the exploitation of stone nearly to perfection through the new way of building, stone dressing, decoration, etc

The period of Byzantine rule brought Pula and its surroundings a rich cultural and artistic life. Maximian, Bishop of Ravenna (native of Veštar, south of Rovinj) commissioned the building of a grandiose three nave basilica of which today only one of the two memorial chapels in the form of a Greek cross remains. Owing to the lovely ornaments in marble, mosaics and stuccoes the basilica was named St. Maria Formosa. Just like the basilica, both chapels were decorated with floor and wall mosaics. According to the legend, Maximian found buried treasure while plowing which he then gave to Emperor Justinian who in return awarded Maximian naming him a bishop.

In the first centuries of the early Middle Ages various barbarian tribes invaded Istria. The invasion of the Avars and Lombards lasted for a brief period and they did not remain in Istria, but the Slavs spread throughout the peninsula and settled in many parts of its interior. In 788 Istria became part of the Franconian state that introduced the feudal system, encouraged the settling of the Slavs, often on land owned by towns. Thus, towns began to lose their autonomy (based upon classical legal norms) and their power declined, whereas at the same time the power of the Church increased, since the rule of Charlemagne depended on it.

Life along the coasts of Istria has always been closely linked to the sea. Seafarers found shelter in the coves' embrace, fishermen respected such mysterious wide open spaces throughout their entire life, and travellers discovered new loves in its harbours. The towns that have made Istria a famous destination are Umag, Novigrad, Poreč, Vrsar, Rovinj, Pula, Rabac, which are undoubtedly the most popular holiday destinations.

It is worth remembering that there is also another Istria, the inland heart of Istria, green Istria, a land of history and clean, unspoiled nature. Its towns and its people will make sure your stay will become a memorable experience.

Istria is also an ideal destination for gourmets. Omelettes are practically a trade mark of Istrian cuisine and are based first and foremost on good free-range eggs, cooked to perfection. Added to the omelettes is one, or at most two ingredients, whose taste is a dominant one in the dish, and the selection of which is dictated by the season, as is the case in particular with wild asparagus. Istrian fritaja with wild asparagus is a popular dish which meets all the criteria of modern-day high cuisine. Maneštra, or as some would say minestrone, is also a part of Istrian culinary tradition. Boiled potatoes and beans, with the addition of seasonal vegetables which give this particular dish its name. Folk, urban and fine cuisines catering in Istria are all based on gastronomic icons such as indigenous forms of pasta made from top quality flour; then there are oysters, sea spiders, the best of deep sea fish, white and black truffles and other mushrooms, wild asparagus, Istrian prosciutto, pancetta, a specially cured bacon, sausages and ombolo, spiced and briefly smoke dried boned pork loin, and game both large and small. The most famous ingredient are definitely the truffles, which grow in Istria almost the year round, while the most treasured one, the white truffle or Tuber magnatum pico, a kilo of which can fetch more than 3000 euro, come to the market in the autumn.