Istria
Recipes and stories from the hidden heart of Italy, Slovenia and Croatia
Istria is the heart-shaped promontory at the northern crux of the Adriatic Sea, where rows of vines and olives grow in fields of red earth. Here, the cuisine records a history of changing borders – a blend of the countries (Italy, the Republic of Venice, Austria, Hungary and now Slovenia and Croatia) that have shared Istria’s hills and coasts and valleys.
This book is a record of traditions, of these cultures and of Paola’s family: recipes from her childhood, the region’s past, and family and friends who still live beside the Adriatic coast. Among recipes for semolina dumplings, beef and pork goulash and apricot strudel are memories of the region and the stories of the recipes’ authors: the Italian-Istrians who remained in the region after the 1940s, and those who left for new countries.
Istria is where my father is from, his father and countless generations before them. The book has 80 recipes, many of the ones my mother made at home for us, and those I like to imagine my grandparents made when they lived in Pola/Pula, in Istria under Italy, and prior to that in Chersano/Kršan in Istria under Austria.
Order a (signed and wrapped!) copy direct from Paola below
Recipes and stories from the hidden heart of Italy, Slovenia and Croatia
Istria is the heart-shaped promontory at the northern crux of the Adriatic Sea, where rows of vines and olives grow in fields of red earth. Here, the cuisine records a history of changing borders – a blend of the countries (Italy, the Republic of Venice, Austria, Hungary and now Slovenia and Croatia) that have shared Istria’s hills and coasts and valleys.
This book is a record of traditions, of these cultures and of Paola’s family: recipes from her childhood, the region’s past, and family and friends who still live beside the Adriatic coast. Among recipes for semolina dumplings, beef and pork goulash and apricot strudel are memories of the region and the stories of the recipes’ authors: the Italian-Istrians who remained in the region after the 1940s, and those who left for new countries.
Istria is where my father is from, his father and countless generations before them. The book has 80 recipes, many of the ones my mother made at home for us, and those I like to imagine my grandparents made when they lived in Pola/Pula, in Istria under Italy, and prior to that in Chersano/Kršan in Istria under Austria.
Order a (signed and wrapped!) copy direct from Paola below
Recipes and stories from the hidden heart of Italy, Slovenia and Croatia
Istria is the heart-shaped promontory at the northern crux of the Adriatic Sea, where rows of vines and olives grow in fields of red earth. Here, the cuisine records a history of changing borders – a blend of the countries (Italy, the Republic of Venice, Austria, Hungary and now Slovenia and Croatia) that have shared Istria’s hills and coasts and valleys.
This book is a record of traditions, of these cultures and of Paola’s family: recipes from her childhood, the region’s past, and family and friends who still live beside the Adriatic coast. Among recipes for semolina dumplings, beef and pork goulash and apricot strudel are memories of the region and the stories of the recipes’ authors: the Italian-Istrians who remained in the region after the 1940s, and those who left for new countries.
Istria is where my father is from, his father and countless generations before them. The book has 80 recipes, many of the ones my mother made at home for us, and those I like to imagine my grandparents made when they lived in Pola/Pula, in Istria under Italy, and prior to that in Chersano/Kršan in Istria under Austria.
Order a (signed and wrapped!) copy direct from Paola below
The book is hard cover with gold leaf on the cover, a debossed title and blue-edged pages. All photos except two of them are by me.
My third cookbook was published on 1 October 2021 by Smith Street Books. It is also available in bookshops worldwide and online on many sites - click here.