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We meet at the Pula city center, and we source the best pieces of fish and meat Pula’s food market can offer. Then we head for our family farm – Scuola (15 minutes from Pula by car), where we are cooking meat or seafood under čripnja (peka), traditional Istrian (Dalmatian) baking method. Čripnja/peka is a baking bell used for cooking over an open fire that dates to ancient times. Čripnja/peka is often made with veal, lamb, or octopus, and are generally served with potatoes and vegetables to suck up the juices. Food prepared like this is neither cooked nor baked, but mixture of both - crispy on the outside and tender on the inside. While we wait for peka to be ready we will prepare an additional dish, usually pasta. It can be something else based on your wishes. This class is 6 hours long.
Please choose this price if there are 12-15 people in your group.
If you want to taste the best wines Istria has to offer, please notify us and we will accompany your cooking class with a selection of the most interesting Istrian wines - white, red, rose, amber, sweet, organic, any style you prefer.
Please choose this price if there are 5-8 people in your group.
Please choose this price if there are 9-12 people in your group.
If you think you might have trouble finding the exact location, do not worry. Upon booking confirmation we will deliver exact coordinates to your email address. In your voucher you will receive instructions on how to reach the location correctly, as well (if provided by the host). Some agencies will let you pick among several pick-up locations or pick you at the specific location of your own choice (e.g. your apartment). This is why they have your phone number and you have theirs - so you can easily arrange this over the phone.
To book a transfer to the location, contact us at +385 91 373 9030 , at the email address email@example.com or through the Custom tours, activities or transportation section. Additionally, after booking a service in Zadar area, we will send you an automated email with our transfer partner's contact.
The scent of sea, of wild fennel, of dry stone walls baked under midday August sun, of heated olive oil on which my grandmother Ana fried eggs, her fragrant and potent sheep cheese, her Istrian pršut and sausages, tomatoes and watermelons, al dente gnocchi with rooster žgvacet or even her homemade wine. This is the inspiration for EatIstria.
Minimum number of people
Maximum number of people
Money refund in case you cancel after the booking
Has to be booked in advance (minimally)