Poreč historical festival has its own gastronomical story. Together with School for tourism and hotel management “Anton Štifanić” a menu has been designed which has brought back to life dishes served in Poreč over three hundred years ago. As there are no recipes from that period in Poreč Heritage museum, trading papers with lists of foodstuffs and inventory books of kitchen utensils were used, and Venetian cookbooks consulted.
It is known that nutrition cereal based: barley, pir, rye, millet, sorghum and oats are mentioned. Legumes used were beans, lentils and chickpeas. Kale and fennel were appear as well. Fish, of course, was a part of meals eaten by citizens of Poreč and meat was mainly pork, lamb, beef and chicken. Cheeses were made from goat, sheep or cow milk. Giostra menu is a result of thorough studies and consultations and it offers goat cheese, prosciutto, farmer’s cheese, salted anchovies salad and cod, sardele na savor (marinated anchovies), noodles with salted anchovies and cabbage, barley and beef, tripe with grated cheese, noodles in chicken sauce, noodles with dried meat, lamb in a pot served with broad beans or lentils. Desserts were small doughnut like cakes called fritule and fried pastry or kroštule.
What makes all these foods special is that tomatoes, corn and potatoes, vegetables brought from America and not in popular use in the 18th century, were not used in their preparation.
Thus ragus, meat sauces and tripe were prepared “in white” mostly on lard and olive oil.
Giostra menu is accompanied by a historical wine list on which you can find only wines mentioned in the archives.
Only three wine sorts grown in this region were recorded, and they are malvasia, teran and muskat.