Wild asparagus is one of Istria’s most renowned delicacies, and in addition to its many nutritious and medicinal benefits, its flavour has made it a favourite among gourmets. It can be combined with various ingredients, and so you will find it in soups, risottos, served with eggs, pasta, meat, and seafood… Every part of the asparagus can be used and gives each dish a different, special note.
This year, we tried a delicious prix-fixe menu at Malo Selo konoba (tavern) in Kaldanija. The owners and staff presented us with asparagus dishes prepared in a very delicious, traditional way. Malo Selo konoba boasts 29 years of tradition. The team started the project with a great deal of dedication and diligence, and this effort and hard work is certainly still visible today. The beautiful, warm, comfortable interior and exterior are decorated with carefully planned old-fashioned details that I found quite charming. There is also a large fireplace at the centre of the konoba, which is used to prepare the delicious food. The atmosphere in the konoba is cosy, warm and homey. Guests can leisurely enjoy Istrian traditional food, and the owners and staff approach each guest individually with warmth and heart. What I especially liked about the whole evening was the family atmosphere and the effort and hard work the whole family puts into running the konoba, as well as how they follow traditional recipes in honour of their mother.
This konoba serves meat dishes and traditional Istrian dishes. The menu features various meat dishes, Istrian maneštra soup, homemade bread and homemade pasta. They are especially well-known for their dishes based on black and white truffles. They use fresh, local ingredients.
As a welcome appetizer, we received delicious bruschetta with a white truffle spread.
We continued with a rich, nutritious cream of asparagus soup, which featured a smattering of fresh asparagus on top for a special touch.
We continued with homemade pasta with asparagus. The dish was delicious, and I especially liked the fact that the pasta was homemade, which contributed to the homey atmosphere.
The main dish and the star of the evening was a wonderfully prepared steak with asparagus sauce. I loved that there was a lot of asparagus in every dish.
We rounded off our successful dinner with apple, walnut and cheese strudel made according to mother’s recipe.
Visiting Istrian Asparagus Days and sampling dishes with this fantastic ingredient was an excellent choice, and we went home full, satisfied and in good spirits. I can certainly recommend you visit Istria in spring as it is a special time there, and I also recommend you visit this year’s Istrian Asparagus Days. You will be faced with a great deal of choices, so I recommend you choose a prix fixe menu that suits your taste exactly.