Food and Drink

Motovun delicacies

Delicacies: Istrian gourmet flavours with a special human touch...

- White truffle

- Teran Wine

- Olive oil

- Fruit from Kaldir

- Wild asparagus

- Liqueurs

- Honey

- Different types of wine

Olive oil

Olive oil is produced by pressing olives and squeezing oil from the fruit. This process is called cold press and in this way gets the healthiest oil because of the simplicity of processing which allows the oil to retain all of its value. There are several categories of olive oil and the best categori is extra virgin olive oil. This liquid gold is extremely nutritionally valuable because it is rich in chlorophyll, natural antioxidants and essential vitamins A, D, K and E. Its values ​​help to fight cancer, diabetes, stomach ulcers, and has a beneficial effect on the growth of children, bones, joints, skin , liver, intestine and slows aging. It is important to know that olive oil has beneficial effects on blood vessels and heart because it lowers bad cholesterol. His well-being shows also in cosmetics. Hair, skin, nails enjoy with olive oil. It can be simply  applied on the skin like any body oil. In combination with sugar becomes a perfect mixture for peeling. Give yourself health and enjoy.

Gourmet

Motovun couisine is based on traditional Istrian recipes with white truffles act as a main character. These valuable delicacies are found in the Motovun Forest. Some of the most popular Istrian dishes served in Motovun restaurants include Istrian prosciutto, the traditional maneštra, different types of pasta (fuži, njoki, pljukanci) with sauces of fresh seasonal vegetables and homemade sausages.

Agriculture

For those looking for organic fruits and vegetables, the Motovun area is a gold mine. It holds more than 70% of the Istrian fruit production. Local farmers and producers kindly welcome every visitor to taste their fresh products made according to the traditional recipe. Visitors can taste and buy fruits like apples, plums, pears, peaches, apricots, olives, figs and cherries.