Istrian

An elevated version of the classic fritaja, incorporating the salty richness of prosciutto and the subtle sweetness of spring onions, offering a more complex flavor profile.

Asparagus · Eggs · Prosciutto · Spring onions

An Istrian variation of Brudet, often served with creamy polenta to soak up the rich, flavorful fish stew. This version emphasizes a slightly thicker sauce and may include a touch of chili for warmth.

Mixed firm white fish (e.g., sea bass, bream) · Onions · Garlic · Tomatoes (puree or passata)