Like a lot of Limerick people at this time of year our reporter Valerie O’Connor is in the holiday spirit.  This week she recounts her gastronomic trip around the lesser-known Istrian peninsula, Croatia.

Croatia, as a tourist destination has been high up on the list for Irish tourists for many years now.

The historical cities, the stunning coastline and perfect climate make it a great place no matter what you’re after.

Having read a beguiling and tempting account of Istria as a food destination, I promptly booked some flights to the capital of Pula for a one-week break last year.

An endless list of great-sounding restaurants had me licking my lips and packing my bags.

We flew to Pula, the capital of Istria, which is the northern peninsula at the top of Croatia, next stop Italy.

It’s about a three-hour flight and the airport is small and easy to navigate.

Pula is a pleasant and small city.

We had fish Carpaccio, giant langoustines and risotto made with peaches and champagne, it was as good as it sounds.

With a bottle of Malvasia, one of the regions many fine wines, and a view of a stunning sunset over the chiming of rigging, we found ourselves in a perfect place.

Once dinner was digested we even squeezed in a late swim off one of the many local beaches.

Istria is hailed as an up and coming food producer in Europe and is bursting with so-called Artisan producers.

Air cured ham; hard sheep’s cheese, honey, olives and excellent olive oil are all locally produced.

Fish provides the backbone of a simple but substantial Mediterranean diet and most fish is simply prepared by either grilling or frying.

It is accompanied by their very typical potatoes with a type of spinach that they translate as Swiss chard except it isn’t really like that.