Six hospitality establishments in central Istria will present traditional dishes of Istrian cuisine and modernised versions of dishes made with sauerkraut and cured-meat products during the event Draga nam je zima dok kapuza ima! (“We love winter as long as there’s cabbage!”). The organisers are the Central Istria Tourist Board and the Pazin Association of Tradesmen, with the Ciburiproduct trade from Pazin as patron, donating 20 kilograms of fresh and 20 kilograms of pickled cabbage to each of the caterers. And, let us recall, sauerkraut and cured meats pair nicely with fresher red wines from last year’s vintage, perhaps a year more mature – the kind made in Istria from Teran and borgonja (Blauer Portugieser), both offering the crisp acidity and bright red-berry fruit that cut through such hearty fare. 
12.01.2026.
