Many Istrian specialties are adorned with top quality homemade pasta, and such are our šurle. Pasta is undoubtedly a symbol of Italy, where the preparation of fresh home-made pasta changes from the north to the south, just like its name itself. Shurle is a pasta that has been produced in Italy for a long time, the name of which varies from region to region; in the south of Italy, in Sicily, it is a typical pasta they call ‘casareccia’ / homemade, while in sun-drenched Tuscany, they call it ‘strozzapreti’.
We named them after an old, traditional Istrian musical instrument – šurle. It is a typical Istrian instrument that is made of two separate, wooden pipes connected in a ‘didak’ through which air is blown. Because of its loudness, it is most often used as a dance instrument, and very rarely it can be combined with Istrian mih.
Tradition and culture have always been and still are a frequent inspiration for numerous artists. In this case, traditional music and instruments were the notes that opened up space for our imagination and creativity and inspired us to name our experience of tradition – pasta.
Šurle pasta has a smooth texture and a twisted shape, which is why it pairs well with sauces. Absorbing sauce, with meat or prawns, provides more intense and stronger flavors and represents a real Mediterranean dish. They are made from high-quality wheat flour – without eggs, and in our assortment, in addition to “ordinary” šurle, we also have a real spring mix – asparagus šurle.
Pljukanci is a traditional Istrian pasta that is the most famous and sought after in the northwestern part of Istria. In the time of our grandparents, it was considered a poor man’s dish because of the simple ingredients and the preparation itself, and today it is one of the special delicacies that nurtures a long-standing tradition. In domestic kitchens and in the original recipe, they are prepared from flour and water, and they are shaped by mixing the dough by hand, which is torn into pieces, and by rubbing the dough between the palms, they form spindles. Due to their quick and simple preparation, they were once a “daily” dish, unlike fuži, which were served as pasta for special occasions; holidays, Sundays, festivals, etc.
High-quality wheat flour is used in our production. Keeping the traditional, spindle-shaped shape, the spits have a smooth texture to give the feeling of the past, when the dough was kneaded by hand. Each season gives us certain foods with which we complete our Istrian cookbooks. Pljukans, with various sauces, are combined with asparagus and pancetta in the spring, with zucchini and seasonal vegetables in the summer, while in the fall we prepare a real gourmet experience – pljukanci with boletus mushrooms.