Istria is the largest peninsula within the Adriatic Sea. The peninsula is located at the head of the Adriatic between the Gulf of Trieste and the Kvarner Gulf. It is shared by three countries: Croatia, Slovenia, and Italy, with 90% of surface area being part of Croatia. Croatia encapsulates most of the Istrian peninsula within Istria County.
The Free Territory of Trieste was an independent territory in Southern Europe between northern Italy and Yugoslavia, facing the north part of the Adriatic Sea, under direct responsibility of the United Nations Security Council in the aftermath of World War II. For a period of seven years, it acted as a free city.
Istria County is the westernmost county of Croatia which includes the majority of the Istrian peninsula.
Northeast Italy is one of the five official statistical regions of Italy used by the National Institute of Statistics (ISTAT), a first level NUTS region and a European Parliament constituency. Northeast encompasses four of the country's 20 regions:
Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with Hungarian and Turkish cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian. Coastal cuisines use olive oil, herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients and cooking procedures, while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of the Croatian culinary tradition in all regions. Food and recipes from other former Yugoslav countries are also popular in Croatia.
The Julian March, also called Julian Venetia, is an area of southern Central Europe which is currently divided among Croatia, Italy, and Slovenia. The term was coined in 1863 by the Italian linguist Graziadio Isaia Ascoli, a native of the area, to demonstrate that the Austrian Littoral, Veneto, Friuli, and Trentino shared a common Italian linguistic identity. Ascoli emphasized the Augustan partition of Roman Italy at the beginning of the Empire, when Venetia et Histria was Regio X.
The Austrian Littoral was a crown land (Kronland) of the Austrian Empire, established in 1849. It consisted of three regions: the Margraviate of Istria in the south, Gorizia and Gradisca in the north, and the Imperial Free City of Trieste in the middle. The region has been contested frequently, with parts of it controlled at various times by the Republic of Venice, Austria-Hungary, Italy, and Yugoslavia among others.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide.
The Istrian–Dalmatian exodus was the post-World War II exodus and departure of local ethnic Italians as well as ethnic Slovenes and Croats from Yugoslavia. The emigrants, who had lived in the now Yugoslav territories of the Julian March, Kvarner and Dalmatia, largely went to Italy, but some joined the Italian diaspora in the Americas, Australia and South Africa. These regions were ethnically mixed, with long-established historic Croatian, Italian, and Slovene communities. After World War I, the Kingdom of Italy annexed Istria, Kvarner, the Julian March and parts of Dalmatia including the city of Zadar. At the end of World War II, under the Allies' Treaty of Peace with Italy, the former Italian territories in Istria, Kvarner, the Julian March and Dalmatia were assigned to now Communist-helmed Federal Yugoslavia, except for the Province of Trieste. The former territories absorbed into Yugoslavia are part of present-day Croatia and Slovenia.
Slovenian cuisine is influenced by the diversity of Slovenia's landscape, climate, history and neighbouring cultures. In 2016, the leading Slovenian ethnologists divided the country into 24 gastronomic regions. The first Slovene-language cookbook was published by Valentin Vodnik in 1798.
The March of Istria was originally a Carolingian frontier march covering the Istrian peninsula and surrounding territory conquered by Charlemagne's son Pepin of Italy in 789. After 1364, it was the Istrian province of the Habsburg monarchy, the Austrian Empire and Austria-Hungary.
The Italian language is an official minority language in Croatia, with many schools and public announcements published in both languages. Croatia's proximity and cultural connections to Italy have led to a relatively large presence of Italians in Croatia. Italians were recognized as a state minority in the Croatian Constitution in two sections: Istrian Italians and Dalmatian Italians. Although only 0.43% of the total population is Italian by citizenship, many more are ethnically Italian and a large percentage of Croatians speak Italian, in addition to Croatian.
The Italian language is an officially recognized minority language in Slovenia, along with Hungarian. Around 3,700 Slovenian citizens speak Italian as their mother tongue, mostly Istrian Italians. Italian has a strong presence in Slovenia, both historical and current. An estimated 15% of Slovenians speak Italian as a second language, which is one of the highest percentages in the European Union.
Istrian Italians are an ethnic group from the Adriatic region of Istria in modern northwestern Croatia and southwestern Slovenia. Istrian Italians descend from the original Latinized population of Roman Histria, from the Venetian-speaking settlers who colonized the region during the time of the Republic of Venice, and from the local Croatian people who culturally assimilated.
Slovene Istria is a region in southwest Slovenia. It comprises the northern part of the Istrian peninsula, and is part of the wider geographical-historical region known as the Slovene Littoral. Its largest urban center is Koper. Other large settlements are Izola, Piran, and Portorož. The entire region has around 120 settlements. In its coastal area, both Slovene and Italian are official languages.
Italians of Croatia are an autochthonous historical national minority recognized by the Constitution of Croatia. As such, they elect a special representative to the Croatian Parliament. There is the Italian Union of Croatia and Slovenia, which is a Croatian-Slovenian joint organization with its main site in Rijeka, Croatia and its secondary site in Koper, Slovenia.
Istria is the largest peninsula in the Adriatic Sea. The peninsula is located at the head of the Adriatic between the Gulf of Trieste and the Bay of Kvarner. It is shared by three countries: Croatia, Slovenia, and Italy.
The Italian irredentism in Istria was the political movement supporting the unification to Italy, during the 19th and 20th centuries, of the peninsula of Istria. It is considered closely related to the Italian irredentism in Trieste and Rijeka (Fiume), two cities bordering the peninsula.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher cuts of meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine, white wine or other alcohol is sometimes added for increased flavour. Seasonings in the form of bouillon cubes or spices and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle for longer periods of time depending on the protein used.
