Days of Calamari

Calamari are without a doubt the tastiest cephalopods, and those from the Adriatic Sea actually fall in the same category as highest quality white fish.

Calamari are known throughout the world. They are eaten in the Mediterranean, the US, South Africa, Australia, Middle East and Asia. They are prepared in various ways – in the Mediterranean they are usually eaten fried, grilled (together with chard) or as part of a stew, mixed with a lot of Mediterranean herbs.

September in Izola: Enjoy the Days of calamari

When visiting one of Izola’s restaurants, the local caterers will pamper you with tasty dishes made from calamari, featuring either a hint of traditionalism or a drop of modernity.

Participants in culinary days: 

Gostilna Bujol, Gostilna Doro, Gostilna Korte, Gostilna Perla, Gostilna Sidro, Gostilna Sonja, Gostilna Istra, Gostilnica Gušt,, Grill pri Perotu, Fast food Veni, Parangal, Restavracija Pergola, Jadranka (avtokamp).

Healthy seafood

Calamari are very high in easily digestible protein and contain vitamins B2, B3 and B12 as well as phosphorous, zinc, magnesium and potassium. They are also high in copper, which plays an important role in absorption and use of iron as well as red blood cell production.

When buying calamari, you can buy them fresh or frozen. Regardless, you need to be careful that they are pearly white – their meat should never be yellowish. Eyes of fresh calamari are black and, as with fresh fish, clear. Another important thing to note when buying calamari is their smell – it should be gentle and not remind you of fish. You can use an entire calamari – you can stuff them, cut them into rings or strips; you can also eat the tentacles and, as with cuttlefish, you can also use the ink.

Fresh and local

The restaurants participating in the culinary days 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.