Champagne!

on the way to the sea, we collect loads of mirabelle plums…. and make clafouti…

find also fig trees, rosmary bushes, origano, thyme, sage….

An evening of Ćevapčići at Medullin camping!
ÄŒevapčići (traditionally from Bosnia, it’s a popular dish in Croatia consisting of minced meat rolled into sort of sausages served with red paprika sauce) and salad.

We take a drive round the back country, little winding roads leading to small baking hot villages and take a brake at Barban and eat fusi (traditional Istrian rolled pasta) with cream and wild asparagus.
Also kupus salad (cabbage) is a must!

Mali and Veli Losijn are 2 heavenly islands, now joined, at 1h45 boat ride from Pula. We set off very early on a big catamaran and after a choppy sail arrived at Mali Losijn. We walked along the coast, crossed Veli losijn and came to Rovenska marina where Pisan chef Sasso has opened a tartuferia serving italian cooking using herbs from the island, fresh fish, famous Croatian mushrooms and tartufi. He opened this restaurant a couple of years ago, when, he fled N.Y where he was running a restaurant and successful truffle business (but then it got f*** dodgey and he had to get the hell out of there).
Anyway, having heard about his fine cooking, we made the trip to try his “risotto ai fungi porcini e tartufo”, which was definitely worth the 2000 km ride and the 1h45 crossing.
Unfortunately we didn’t get to meet him.
Harrisson by now, has cracked the recipe…. he’s got a really good upgrade with local shrooms but without the truffles….