Flavors of Istria: The Timeless Tradition of Figs and Brandy

Figs have always held a special place in Istrian life

The end of summer in Istria brings with it a unique and unmistakable scent—a mix of dried fields, moist clouds, and figs ripening on the ground. Figs have always held a special place in Istrian life, especially during harder times when they were a staple. In the past, a fistful of dried figs and a shot of lozovača (grape brandy) was often enough to power through a hard day’s work. It was a perfect combination of natural sugars and sunshine stored in every bite of those figs, making them a simple yet essential snack.

The wild figs of Istria—small, dark, and ripening only in late September—are not grown on mass plantations like they are in other parts of the world. Instead, you’ll find fig trees growing untamed, dotting the islands and mainland, flourishing in olive groves or on the edges of fields. Recently, though, there has been a growing interest in fig production, with plantations springing up, partly due to the rising popularity of fig spreads.

The wild figs of Istria—small, dark, and ripening only in late September

There’s even a tale that the first figs planted in California came from emigrants from Korčula. While the romantic story is nice, the truth is that figs were actually brought to the U.S. by the Spanish missionaries who planted them in Southern California. Whether myth or fact, figs have long been part of human history, with dozens of varieties ripening between late May and September.

Nowadays, figs still play an important role in Istrian culture. They’re more than just a snack; they are versatile in the kitchen too! Dried figs are used in desserts, made into jams and spreads, and even added to refreshing juices. One traditional Istrian treat is the fig cake, which has been enjoyed for generations. Packed with energy, it was once a go-to snack for field workers and is now often prepared for holidays or celebrations.

the Istrian fig cake

Made from dried figs, almonds, and a splash of brandy or maraschino, it’s a dessert that’s as rich in history as it is in flavor.

Dried figs aren’t just tasty—they’re incredibly healthy. They’re full of fiber, great for digestion, and even good for heart health. Plus, they’re relatively low in sugar compared to other fruits. If you’re counting calories or sugar intake, figs make a delicious, guilt-free snack.

There’s something magical about picking a fig straight from the tree and eating it under the Istrian sun, savoring its juicy sweetness. But figs don’t just disappear with the end of the season. In Istria, they’re dried and preserved so you can enjoy their taste all year long. If you haven’t tried dried figs yet, make sure you do on your next trip to Istria or the islands. You’ll find them everywhere—from market stalls to local shops—often paired with another Istrian favorite: brandy. This combination of dried figs and strong rakija (brandy) is a tradition that brings together the flavors of Istria’s past and present.

There’s something magical about picking a fig straight from the tree and eating it under the Istrian sun

When summer ends, and the figs begin to dry, they’re not just tucked away for winter. Figs are often paired with rakija or other brandies, making them a delightful and warming snack as the weather cools. The combination of sweet dried figs and the strong kick of alcohol is something truly special, blending sweetness and warmth in every bite and sip.

So, as you wander through Istria in the late summer or autumn, don’t just stop at tasting the local wines or olive oils—be sure to experience the rich flavors of figs too. Whether fresh from the tree, dried, or combined with a shot of local brandy, figs are a taste of Istria you won’t forget.