Sechs Ausgangspunkte für eine kulinarische Landschaft, die Grenzen seit jeher überschreitet.
The atlas treats the Adriatic as a connected cultural space. Wine varieties, techniques and ingredients often predate modern borders; the editorial structure therefore follows landscapes, climates and foodways as much as countries.
Istria
Red earth, limestone, white truffle, old konobas and a mature culture of wine and olive oil.
Explore stories →Kvarner
Cold blue water, bora winds, Krk vineyards, island herbs and mountain-to-sea cooking.
Explore stories →Dalmatia
Stone terraces, island vineyards, peka, wild herbs and kitchens built around the catch.
Explore stories →Slovenian Istria & Karst
Karst stone, orange wine, prosciutto, salt and a borderland cuisine between Alps and sea.
Explore stories →Friuli & Trieste
Mediterranean ingredients meet Slavic and Habsburg traditions in the northern Adriatic.
Explore stories →Montenegro & Bay of Kotor
Lake, mountain and sea meet in a cuisine of smoke, cheese, fish and indigenous wine.
Explore stories →