Gastronomy - Fish in šavor
Date of issue: 13.11.2020
Author: Edi Berk
Motive: Gastronomy - Fish in šavor
Printed by: Agencija za komercijalnu djelatnost d.o.o., Zagreb, Croatia
Printing Process and Layout: 4-colour offset in sheets of 16 ofset (8 x 2) se-tenant stamps
Paper: Tullis Russell Chancellor Litho PVA RMS GUM, 102 g/m2
Size: 48.28 x 35.50 mm
Perforation: Comb 14 : 14
Photo: Tomo Jeseničnik
A taste of the Slovene Mediterranean
With this stamp we conclude the series in which we have presented selected culinary specialities from all 24 of Slovenia’s gastronomic regions. Both dishes on this stamp are characteristic of the Slovene part of Istria. Fish in šavor is a dish consisting of fish marinated with onions and other ingredients. Small pelagic fish such as sardines, anchovies, picarels, red mullet and others are particularly suitable for this dish. It is an old Venetian dish that was originally popular with sailors and fishermen. Because they remained at sea for a long time, they used to fry fish and marinate them in vinegar and onion in order to prolong their edibility. The dish is apparently first attested in a document dating from around the year 1300. Some authors hypothesise that it is even older.
Istrian štruklji are one of the many local and regional variants of boiled strudel or štruklji, a dish found in all of Slovenia’s gastronomic regions in both sweet and savoury versions with a variety of fillings. Just as elsewhere, in the Slovene part of the Istrian peninsula they were mainly a festive dish. They were an essential part of šagre (celebrations marking the feast day of the local patron saint) and celebrations marking the consecration of a church. They were also eaten at First Holy Communion celebrations, confirmations and weddings. In most cases they were made using filo dough, with fillings consisting of pork rinds, spinach, cheese, cottage cheese, apple, walnuts, ham or potato and seasoned with herbs and spices. Older versions include a filling made of melted butter, breadcrumbs, grated cheese, sugar (or honey), raisins and ground almonds or walnuts. Some households further seasoned this filling with mint, sage, thyme and marjoram. The filling was placed on the dough, which was first coated with batter and beaten egg yolk.