In that green Istria there are restaurants, taverns, rural estates, wine cellars, oil mills, dairies, in other words everything that is needed for a hedonistic vacation of a true gourmet who can spend days in cruising along wine roads and visiting olive oil tasting places, enjoying the abundance of gastronomy specialties of fish and seafood and also meat delicacies, especially ones made of game meat. A special category includes season food such as asparagus and of course the king of mushrooms - truffle, along with indigenous Istrian pasta, fritaja (omelette) and maneštra (thick soup).
Day 1: Porek. Arrival to a small family hotel (3*/4*). Accommodation in double rooms on bed and breakfast basis. Overnight. Includes: (D).
Day 2: Porek. Breakfast at the hotel. Going to the culinary showroom for a 3-hour cooking class led by a renowned Istrian chef. The emphasis is on the season ingredients and recipes. Lunch is scheduled for 12:30, and people eat what they have prepared under chef's supervision. Wine is included in the meal. The afternoon is reserved for the tour of Porek, and early evening features a wine cellar visiting and tasting 4 excellent wines of Istria. Overnight. Includes: (B), (L), (D).
Day 3: Porek. Early breakfast at the hotel. Going to the city market and fish market with the chef. Return to the showroom for a 3-hour class. Ingredients bought at the market and the fish market are used. Group lunch and wine at the showroom around 1 pm. Afternoon programme offers going to the forest with a truffle finder and their dog, and truffle tasting (duration: around 3 hours). Overnight. Includes: (B), (L), (D).
Day 4: Porek. Breakfast at the hotel. Going to the showroom for a 3-hour class. Group lunch around 12:30 with wine selected by the chef. Afternoon program offers the tour of Motovun - an Istrian small town with citadel, and olive oil tasting. Departure to Zagreb in late afternoon.
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