● Gastronomy
Olive oil: how to taste it on a spoon
The price on the label rarely speaks of bitterness as much as the date of harvest — here's what to really measure before the oil hits the table.
17·09 / 4 min#maslinovo-ulje
13 Editorial
● Travel
Lustica peski peske: coves that the car cannot see
The peninsula that separates Boca from the open sea has coves that can only be reached by sand, through olive groves older than all the houses around them.
20·08 / 4 min
● Travel
Sicily for hedonists: Etna, black sand and arancini
A volcano smoking above the vineyards, red grapes at 800 meters and panino with spleen at the Palermo market — Sicily is eaten with your hands.
20·08 / 7 min
● Travel
Two days of Istria: a tavern, an oil mill and a winemaker in the same circle
How to connect a tavern, an oil mill and a winemaker in one weekend, without spending half a day behind the wheel or arriving at the tasting hungry.
19·08 / 4 min
● Travel
Istria through the hills: Motovun, Grožnjan and oil mills
August in the interior of Istria: the summer truffle that no one hides, oil mills between rows of olive trees and two towns on top of a hill.
19·08 / 4 min
● Gastronomy
Five Adriatic fish on gradele and an hourly wage on zara
Sea bream is looking for one thing, roach is looking for another. How much does each one stand on the side and when oil and lemon are all you need.
19·08 / 4 min
● Gastronomy
Extra virgin olive oil: how to read the label
Acidity below 0.8% is the law, not a compliment. The real story begins only after the number, the year of harvest and the name of the variety.
19·08 / 7 min
● Gastronomy
Bruschetta at the end of the harvest and a burning sensation that you can't get over
That scratch in the throat after the first sip of new oil is not a flaw — it's oleocanthal, the only fair test that the oil is young and alive.
19·08 / 4 min
● Gastronomy
Gazpacho and salmorejo: tomatoes, bread and oil for +35
Andalusian cold soup is not drunk, it is strained through a sieve and drunk from a glass. Here's a relationship that saves an August afternoon.
18·08 / 4 min
● Travel
Emilia-Romagna: cheese, vinegar and mortadella at the source
A 40-kilogram wheel, a keg as old as its owner, mortadella as thick as a pole — the plan for three days in the Po Valley.
29·07 / 4 min
● Gastronomy
Tomatoes, oil and salt: breakfast that has nowhere to hide
Three ingredients, zero technique, zero wiggle room. Tomatoes from the market, good olive oil and coarse salt — a breakfast that either sings or sounds.
29·07 / 4 min
● Gastronomy
Balkan-style gazpacho: cold soup for +38
Andalusian cold soup with flea market tomatoes, home-grown peppers and a spoonful of cold-pressed oil — no stove, no sweat.
22·07 / 4 min
● Travel
Istria for Gourmets: Fishing Villages, Oil Mills and Konobas
From sardines in Fažana to olive oil in Vodnjan and truffles above Motovun — a route where every stop is a meal.
20·07 / 4 min