Boškarin a white-gray cattle with long horns that lives in Istria and is a symbol of the region. It was used in agriculture for plowing fields, to haul stones to build houses, and its meat and milk farmers have been using as food. Today, the boskarin is considered a true gourmet delicacy. Its meat has once again became part of the region's cuisine as well as traditional cuisine and recipes. Several gourmet products like salami are now available in the market.
Specialty of the house
Intrusive proud of meat menu cuisine, in addition to steak, t-voucher, ombolina, various types of meat that are prepared to live fire centennial of the fireplace, prepare food and baked dishes (an iron lid): lamb, veal, young goats and various other items of your choice guest. Apart from the above dishes there is game under the lid, which is saved in a special way.
Meat preparation: thermal processing of meat in olive oil at a low temperature for 4 hours, draining the meat and set the potatoes enriched with natural ingredients, spices, white wine (Malvasia) and homemade olive oil. Altogether covered with homemade Istrian bacon that makes meat succulent.
Time period for roarsting is about 90 minutes and it is served in a clay pot in which it is baked with homemade salad from the garden. Enjoy your meal!