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Weather in Rijeka, Croatia
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21°C
Partly Cloudy
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Wind: WSW kph
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SAT
19.5
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L:9
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20.5
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Last Update: 16:38:47
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| Come-To-Adria | | Kras 136 | | 51514 Dobrinj | | Hrvatska | | Tel : 00385 51 880 225 | | Fax : 00385 51 880 225 | | Mail : info@come-to-adria.com | | OIB : 93815222455 |
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29.04.2012 - Fažana - 9th School of salting pilchard
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17.00 h Fažanska waterfront Competition in salting pilchard and gastronomic offer of salted pilchards, olive oil and Istrian wine, talk about the traditional methods of preservation, processing and pripremaanja pilchard (fažanska waterfront). Fažanska Small fishing academy Pilchard opens up its doors to land and sea! In her paper in a special way of interesting, useful, above all School of salting pilchard.We should try your hand at this ancient art of the sea, cellar and kitchen, stop by the competitors who in marked tin containers arrange salted anchovies, applying the knowledge handed down from generation to generation ... Children, locals, visitors, beginners and experts: they will learn or say something about the needed amount of fish, salt, oil, spices ... For three months, will open the cans and be declared the best salted anchovies.Exceptional opportunity for a tasting and discussion on the choice of the right wine for such a ceremony. In any case, should it be salted? And because school is needed.
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Book your accommodation : Apartments Fažana
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Any guest who reserves accomodation thru Come-To-Adria.com portal, receives insurance certificate from largest and oldest insurance company in Croatia, "Croatia Osiguranje d.d.", which guarantees for the money you paid and for all professional responsibility of "Come-To-Adria P.A." tourist agency.
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Did you know that the olive tree has come to Istria ancient times, it is assumed that it was brought by the ancient Greeks and Phoenicians. Istrian olive oil has a long historic journey, and when we talk about the very beginnings of olive growing in these areas, I should mention that in the Roman Empire was the best olive oil in Istria. It was the equivalent of today's extra virgin oil, Oleum ex albis olivis.Oversaw the produc ... |