Long before pasta became fashionable, Istrian grandmothers were rolling fuzi and pljukanci by hand. These humble shapes carry centuries of culinary tradition in every fold and curl.
Fuzi: The Quill of Istria
Fuzi are hand-rolled pasta tubes shaped by rolling a small square of dough around a thin stick to create a hollow quill. Their ridged surface captures thick sauces beautifully.
- Made from just flour, eggs, and a pinch of salt
- Traditionally served with truffle, wild boar, or veal goulash
- Each piece rolled by hand — no machine can replicate the texture
Pljukanci: Twisted and Rustic
Pljukanci are thicker, irregularly twisted pasta sticks. Their rough surface makes them ideal for absorbing rich meaty ragus.
There is no machine that makes pasta as good as a grandmother hands. That roughness — that is where the sauce lives.
Where to Try Them
- Any traditional konoba in the Istrian interior
- The hill towns of Motovun, Groznjan, and Oprtalj
- Local food festivals throughout the year
