So, here I am immersed in truffles and gorgeous natural wine, and all I want to do is go to bed, because I overindulged SIX HOURS AGO.  Now, that’s a bit excessive isn’t it? A bit? Just a little bit. But it was all very delicious, and I couldn’t resist.

Before I do go lay on the sofa, and try to find something in English on my temporary Croatian tv (don’t judge me, I must, I am exhausted!), I will share a few photos with you here.

Back soon, thinking clearer, I hope!

Very excited truffle hunting dogs

The great hope! Sadly someone had just beaten us to the truffle

Dimitri of Piquentum wines, very good natural wines from Istria, more on those soon

White truffles at a truffle fair! Oh, the smell. Amazing.

Truffle cheese. sheep's cheese and pršut (Croatian cured ham)

Fuzi (Istrian Pasta) with a lorra lorra truffle. SWOON.

Token James Joyce statue pic (this one is in Pula)

Amazing midnight blue sky and an olive tree in Istria

A very brief dip into my weekend in Istria in Northern Croatia. It has been fairly busy, really good, the only downside is that the internet has been lacking. But maybe that is a good thing?

There is lots more to come, I am here for the week. They love food and wine here, are passionate, and very particular when it comes to quality.  I am gathering recipes as I go too. I love this kind of trip.

Roman Amphitheatre in Pula – one of only 3 remaining in the world, including the Roman Coliseum.

Fish at the fish market in Pula

Chillies at the vegetable market in Pula

Young Croatian winemaker, Marko Gerzenic, making terrific, very clean and delicious wines in Istria. His father is a hunter, and cures meat and makes sausages. A common occupation in Istria, as there is lots of game, grapes and olives, and lots of passion for good food and drink.

Some photos from the Boletus (Mushroom Festival) in Brtonigla. This guy was so lovely, he’s proudly displaying a small section of their haul.

Some mushroom and beef stew at the mushroom festival

Mushroom Festival madness

Traditional Istrian cured pork, made from the “beef of the pig” and cooked over an open fire at Morgans in Brtonigla.

Traditional Istrian sausages, homemade and cooked over the fire, also at Morgans. Delicious. I think chitterlings stuffed with sausage but I need to confirm.

My new favourite thing! Fried apple yeast doughnuts – fritole. Recipe soon.