Istrian pasta

Istrian pasta

On their way from the Italian regions to istria, names and shapes of pasta gradually changed until they became uniquely Istrian. Lovers of Italian pasta would be surprised at what Istrians call lasagna: it is not large flat noodles
with layers of sauce and cheese, but any dish that uses the flat noodle.

Their simple form makes them ideal for many dishes, including a lithesome nest for white truffles. Besides the large lasa-gna, there are also thin lasagna for soups and the slightly larger ones for manestra. The most common pasta during Lent were the pasutice or posutice in which the dough is cut in cubes, cooked and tossed with warm olive oil and salted sardines or salt cod.

Makaruni, zbirici or pljukanci, spindle-shaped pasta, are gaining popularity and the most popular by far are fuzi - tubes of thin pasta 3 to 5 centimeters long.
source: EnjoyIstra, 2011-08-07

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