Cukerančić is a traditional Istrian cake which is the most popular on the weddings and other important family celebrations. LAG "Središnje Istre", Alida Vadanjel and Davorka Šajina try to keep the recipe alive, so they took the initiative to protect and promote this unique cake. There are so many recipes how to prepare a good cukerančić (because every recipe has some small differences), but it is still not define the exact numer of it.
The cake is named "Pazinski" because it represents the way of preparing cukerančić on the teritory of Pazin or central Istria. For preparing Pazinski cukerančić is traditionaly used baking ammonia (or ammonium bicarbonate) insted of using baking powder or baking soda. After baking, the cake gets wet in the wine (Malvasia) just on one side and then it is putted in the coarse sugar. Pazinski cukerančić has a specific shape.
In the other parts of Istria, the cake gets wet in the grappa and then in the sugar (powder). This cake can stay for a few day and still be good.
Istrian prosciutto pride of Tinjan municipality
Tinjan is a place that proudly preserves its history and tradition whether it relates to the symbols of the area – stone dry walls and pools, Istrian traditional tools (kosiri and rankuni), folklore and architectural heritage, folk tales or legends, or relating to superior gastronomic specialities such as Istrian prosciutto (pršut).The tradition of the production of superb smoked ham is nowadays in Tinjan area preserved by numerous registered prosciutto manufactories and in 2006 Tinjan proclaimed itself the Municipality of Istrian smoked ham. In October is held International prosciutto fair ISAP
Traditional cooking method of Istria`s interior. A clay pot and tightly fitting lid with a narrow hole are typically used. Filled with meat, potatoes and vegetables, the pot is buried in hot coals in a open fireplace while the hole remains uncovered. The metod`s slow cooking yields a hearty dish with wonderfully tender meat and vegetables and beautifully integrated flavours...Try it in one of our Family farms
Zip line Pazinska jama
Adrenaline attraction you will long remember starts on Hotel Lovac Green terrace in Pazin, and is divided in four parts. First two lines are 80 meters long and they are preparing us for main lines that are crossing the canyon. Third line is 220 m long, the maximum height of 100 m, just above the sinkhole. We land in the yard of the Writer's house. Here is a starting point for our last and longest line (280 m), which gives you enough time to enjoy the unusual view on a grandiose abyss and a medieval castle on its cliffs. VIDEO
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