Understand

Step into the captivating history of Istria, which dates back 3000 years to its construction by the Illyrians. Subsequently, it fell under Roman occupation in 177 B.C. The peninsula endured devastation during the Ostrogoth era before Slavs settled in the countryside while Italians dominated Pula.

Throughout the middle ages, Pula changed hands amongst various landlords, from the Republic of Venice to Genoa, the Illyrian Provinces, and Austria-Hungary, and others. It served as a crucial port for the Austro-Hungarian navy during the late 19th and early 20th centuries.

In the aftermath of World War I, Pula belonged to Italy until 1947 when it became part of Croatia. Consequently, Italians fled the region, seeking refuge in Italy, and Croats began to populate the town. Today, Pula remains a multicultural hub, with a significant Croatian majority, alongside Italian, Serbian, Bosniak, and Slovene minorities.

Visit Istria during the summer months (July-September) to make the most of its tourist spots and restaurants. However, don't overlook the off-season months between October and May, as you can find great deals and explore the region's beauty with fewer crowds.

Discover the connection between Pula and the renowned Irish writer, James Joyce. In 1904, Joyce and his wife Nora resided in Pula, where he taught languages to Austro-Hungarian naval officers at the local Berlitz school. The town of Pula is officially bilingual, with Italian being spoken by part of the population and road signs displayed in both languages.

Map & Climate

Popular Foods

DISH 1: ŠtrukliŠtrukli is a traditional Croatian pastry, predominantly found in the region of Istria. It consists of thin layers of pastry filled with a mixture of cheese, spinach, or meat, then rolled up and either fried or baked. Usually served as a savory dish, it can be enjoyed during both lunch and dinner. The cheese-filled variant is particularly popular.

DISH 2: BrujetBrujet is a traditional Dalmatian fish stew made with various Mediterranean fish, shellfish, tomatoes, potatoes, garlic, and white wine. The fish is often cooked whole or in large pieces and infuses its flavors into the stew while simmering gently. The stew is typically seasoned with herbs such as rosemary, thyme, and parsley, and served with a side of crusty bread to mop up the flavorful broth.

DISH 3: PekaPeka is a slow-cooked lamb dish originating from the region of Bosnia and Herzegovina, which is now a popular dish throughout Croatia. The lamb is marinated in a blend of garlic, salt, and pepper before being placed atop a bed of potatoes, bell peppers, and onions. The entire meal is covered with a large, heated stone or metal lid, trapping steam within and allowing the flavors to intensify. This hearty meal is traditionally cooked over an open flame, imparting a smoky flavor to the meat.

Historical Appearance

Traditional Male Clothing

Traditional Female Clothing