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Traveling in any new region, cuisine is a perfect way to capture the essence of the place.

Cook as the Locals Do

The Lone Hotel does not want it’s guests to return from their holidays with just the nice memories, so it puts together culinary programs that allow any guest to take away a portion of Istrian cuisine when they leave for home.

At the very first glance, Istrians can tell if the fish is fresh or not. Judging by the color of its gills and its eyes, they will easily guess when it was fished and whether it has been frozen. They know that lamb is most delicious if cooked in wine, and they know how to prepare the finest truffles. For Istrians, food is not just a mere survival mechanism, it is a boon to all the senses. They approach food with respect and great care; combined with the region’s generous nature, this makes Istrian cuisine unique.

Cooking class

The Lone Hotel does not want it’s guests to return from their holidays with just the nice memories, so it puts together culinary programs that allow any guest to take away a portion of Istrian cuisine when they leave for home. Chef at Lone’s signature restaurant ResoLution will introduce the participants the rules of the kitchen that any good chef abides by, and to the peculiarities of cooking in Istria that have been passed down from generation to generation for centuries. In the demo kitchen, guests are taught how to prepare lamb in pot, truffle ravioli, brodetto or a vegetarian meal made of local ingredients by ResoLution chefs’ recipes.

The cooking school prepares the same meals, but it is the guests that do the cooking. Under the chef’s guidance, in 90 minutes even total beginners will be able to make the requested dish, and then enjoy it. After they go through the cooking process for the chosen specialty, the cooking students sit at the table with their chef and taste the dishes together. Participants don’t need to have any prior cooking knowledge.

- All the used ingredients are locally grown and fresh, we talk about their nutritional values and the best ways to prepare them. Participants can pick most of the herbs themselves in the garden in front of the restaurant. So far, all our students have made great meals – hotel Lone’s chef says.


Cooking school for friends

Next to the restaurant patio there is a garden where cooking school participants can pick their Mediterranean herbs, paprika, zucchinis, eggplants and peppers…They use professional kitchen tools, and the chef will explain the cooking process in several languages so that everyone can understand him. There are big plasma screens above the stoves so that guests don’t miss anything the chef does. The number of participants is unlimited, so the demo kitchen and cooking school are ideal for a good time with friends or corporate teambuilding.


Relax and have fun

People will most often come in pairs, but everyone clicks really quickly so the atmosphere is relaxed and fun. Cooking is a creative endeavor that is more pleasure than work – explains Lone’s chef. All those who want to participate in the demo kitchen or cooking school can apply at the hotel Lone’s reception, and they need to mention any dietary regimes if they have them, so that the chef can adjust the meal that will be prepared.



A traditional sweet crisp pastry - "Kroštule"

In the Roman time, "kroštule", also called, "mini Roman pancake". They are a traditional sweet crisp pastry. In the time between Christmas, and Eater and especially for Carnival, in the Istia regions of Croatia, mothers, and grandmas are making the "kroštule".

Here comes the recipe for the "kroštule" crunchy delight.

Ingredients

Flour – 200 g

Sugar – 50 g

Egg yolks – 3

Oil – 100 ml

Rakija – 80 ml

Milk – 150 ml

Lemon – 1/2 skin

Oil – 500 ml for frying

Icing sugar – 100 g

Salt – 1 pinch

Instructions

1. In a bowl mix together the egg yolks, sugar, milk, oil, rakija, pinch of salt and grated lemon skin.

2. Add flour then to the mixture, mixing well with a spatula. On a board, sprinkled with flour, mix the dough with your hands till its semi-hard.

3. With a rolling pin roll out the dough to 5 mm rectangular sheets. With a pastry wheel cut out strips 10 x 3 cm in size.

4. With a little knife cut a little part in the centre and through the opening pull the other end of the pastry through.

5. Deep-fry until golden in colour.

Once done take out and sprinkle some icing sugar on top.


Four ingredients from Istria that you should take with you

It is hard to imagine Istria’s gastronomy without a good quality extra virgin olive oil, truffles that make every dish a gourmet experience, asparagus, that royal vegetable, and sausages made from the cattle indigenous to Istria.

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