Days of Cod
We can’t really imagine visiting an Istrian restaurant that does not serve the cod spread, as the latter is regarded as an invaluable appetizer. And during Days of Cod, you will be able to find out that it can be much more than that. Just pick one of the numerous inns or restaurants in Izola and indulge yourself to a tapestry of tastes and combinations you have not been used to until now. Even if you just want to taste it in a traditional way, grab a piece of some nice-smelling bread and enjoy your cod spread in the traditional way.
During Days of Cod, the culinary imagination of Izola's chefs will once again prove that Izola is, among other things, an exceptional gastronomic destination.
Mark Days of Cod in your calendar between October 28th and November 20th! Welcome to Izola.
Indispensable ingredients for tasty cod spread
The process of making cod spread is long and usually starts somewhere in the North Atlantic, where codfish are caught. The fish are then dried and salted. Dried cod is the main ingredient of cod spread. A tasty spread requires only a few quality ingredients, which the chefs in Izola procure from the local area. You can also prepare a delicious cod spread yourself.
Alen Pušpan from Bujol restaurant says:
»One simply cannot prepare fish without olive oil and quality Malvasia; of course, we cannot forget salt from the Piran saltpans. All these ingredients are intrinsically linked.«
Fresh and local
The restaurants participating in the culinary campaigns are also part of the Kilometer Zero initiative, which aims to promote fresh ingredients from the local environment. The initiative obliges the restaurateurs to source at least 80 % of ingredients from the local area directly from the providers.
This method follows the guideline »From the sea (or in this case field) to the plate«, ensuring fresh and wholesome dishes and making a significant contribution to the support of local farmers.
You can also buy delicious crops from the Istrian land at the seasonal market »Ruba sz moje njive« (Stuff from my field).