{"id":3948,"date":"2026-07-27T23:21:52","date_gmt":"2026-07-27T23:21:52","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/prsut-istriano-e-dalmata\/"},"modified":"2026-07-27T23:21:52","modified_gmt":"2026-07-27T23:21:52","slug":"prsut-istriano-e-dalmata","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/prsut-istriano-e-dalmata\/","title":{"rendered":"Pr\u0161ut istriano e dalmata"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.0 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-it-hr-istarski-i-dalmatinski-prsut{\n  --tsh-page:#f8f5ef;\n  --tsh-paper:#ffffff;\n  --tsh-paper-warm:#fffdf9;\n  --tsh-ink:#18201e;\n  --tsh-copy:#46514e;\n  --tsh-muted:#68726f;\n  --tsh-line:#e7dfd4;\n  --tsh-line-strong:#d8cbb9;\n  --tsh-gold:#a36b12;\n  --tsh-gold-deep:#6d4307;\n  --tsh-gold-soft:#f8edda;\n  --tsh-night:#192622;\n  --tsh-night-2:#24332f;\n  --tsh-sage:#176745;\n  --tsh-sage-soft:#eaf6ef;\n  --tsh-blue:#285c9d;\n  --tsh-blue-soft:#edf4fd;\n  --tsh-rose:#994435;\n  --tsh-rose-soft:#fbefec;\n  --tsh-violet:#6c5094;\n  --tsh-violet-soft:#f4eff9;\n  --tsh-shadow-sm:0 1px 2px rgba(38,32,24,.04),0 10px 28px rgba(38,32,24,.055);\n  --tsh-shadow-md:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);\n  --tsh-shadow-lg:0 2px 4px rgba(38,32,24,.045),0 24px 72px rgba(38,32,24,.095);\n  --tsh-radius-xl:24px;\n  --tsh-radius-lg:18px;\n  --tsh-radius-md:14px;\n  --tsh-radius-sm:11px;\n  --tsh-ease:cubic-bezier(.2,.75,.2,1);\n  --tsh-font:\"Barlow\",\"Avenir Next\",\"Segoe UI Variable\",\"Segoe UI\",Inter,Roboto,Helvetica,Arial,sans-serif;\n  position:relative;\n  isolation:isolate;\n  box-sizing:border-box;\n  width:min(1200px,calc(100% - 24px));\n  margin:clamp(14px,2vw,30px) auto clamp(34px,5vw,64px);\n  color:var(--tsh-ink);\n  color-scheme:light;\n  font-family:var(--tsh-font);\n  font-size:16px;\n  font-weight:400;\n  font-kerning:normal;\n  font-optical-sizing:auto;\n  font-feature-settings:\"kern\" 1,\"liga\" 1,\"calt\" 1;\n  line-height:1.72;\n  text-rendering:optimizeLegibility;\n  -webkit-font-smoothing:antialiased;\n  -moz-osx-font-smoothing:grayscale;\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut *,\n#recipe-it-hr-istarski-i-dalmatinski-prsut *::before,\n#recipe-it-hr-istarski-i-dalmatinski-prsut *::after{box-sizing:border-box}\n#recipe-it-hr-istarski-i-dalmatinski-prsut :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd,table,caption){margin:0;padding:0}\n#recipe-it-hr-istarski-i-dalmatinski-prsut :where(img){display:block;max-width:100%}\n#recipe-it-hr-istarski-i-dalmatinski-prsut :where(a){color:var(--tsh-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.18em}\n#recipe-it-hr-istarski-i-dalmatinski-prsut :where(a,summary){-webkit-tap-highlight-color:transparent}\n#recipe-it-hr-istarski-i-dalmatinski-prsut :where(a:focus-visible,summary:focus-visible){outline:3px solid rgba(163,107,18,.28);outline-offset:3px;border-radius:9px}\n#recipe-it-hr-istarski-i-dalmatinski-prsut ::selection{background:var(--tsh-gold-soft);color:var(--tsh-night)}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-anchor{scroll-margin-top:88px}\n#recipe-it-hr-istarski-i-dalmatinski-prsut:lang(ar) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-it-hr-istarski-i-dalmatinski-prsut:lang(zh-Hans) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-it-hr-istarski-i-dalmatinski-prsut:lang(ja) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-it-hr-istarski-i-dalmatinski-prsut:lang(ko) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker){letter-spacing:0}\n#recipe-it-hr-istarski-i-dalmatinski-prsut:lang(ar) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-it-hr-istarski-i-dalmatinski-prsut:lang(zh-Hans) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-it-hr-istarski-i-dalmatinski-prsut:lang(ja) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-it-hr-istarski-i-dalmatinski-prsut:lang(ko) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker){text-transform:none}\n\n\/* Shared card system *\/\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-card{\n  position:relative;\n  overflow:hidden;\n  margin-bottom:20px;\n  border:1px solid var(--tsh-line);\n  border-radius:var(--tsh-radius-xl);\n  background:var(--tsh-paper);\n  box-shadow:var(--tsh-shadow-md);\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-card::after{\n  content:\"\";\n  position:absolute;\n  inset:0;\n  z-index:2;\n  border-radius:inherit;\n  box-shadow:inset 0 1px 0 rgba(255,255,255,.84);\n  pointer-events:none;\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-card-head{\n  --tone:var(--tsh-gold-deep);\n  --tone-bg:#faf4e9;\n  --tone-rgb:109,67,7;\n  position:relative;\n  z-index:1;\n  overflow:hidden;\n  padding:clamp(22px,2.8vw,32px) clamp(20px,3.3vw,38px);\n  border-bottom:1px solid var(--tsh-line);\n  background:\n    radial-gradient(circle at 96% 4%,rgba(var(--tone-rgb),.105),transparent 17rem),\n    linear-gradient(132deg,var(--tone-bg),#fff 74%);\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-card-head::before{\n  content:\"\";\n  position:absolute;\n  inset-block:clamp(22px,2.8vw,32px);\n  inset-inline-start:0;\n  width:3px;\n  border-start-end-radius:999px;\n  border-end-end-radius:999px;\n  background:var(--tone);\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-tone-gold{--tone:var(--tsh-gold-deep);--tone-bg:#fbf3e5;--tone-rgb:109,67,7}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-tone-sage{--tone:var(--tsh-sage);--tone-bg:var(--tsh-sage-soft);--tone-rgb:23,103,69}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-tone-blue{--tone:var(--tsh-blue);--tone-bg:var(--tsh-blue-soft);--tone-rgb:40,92,157}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-tone-rose{--tone:var(--tsh-rose);--tone-bg:var(--tsh-rose-soft);--tone-rgb:153,68,53}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-tone-violet{--tone:var(--tsh-violet);--tone-bg:var(--tsh-violet-soft);--tone-rgb:108,80,148}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-kicker{\n  display:flex;\n  align-items:center;\n  gap:10px;\n  margin-bottom:8px;\n  color:var(--tone,var(--tsh-gold-deep));\n  font-size:10px;\n  font-weight:820;\n  letter-spacing:.165em;\n  line-height:1.4;\n  text-transform:uppercase;\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-kicker::before{content:\"\";width:26px;height:2px;flex:0 0 auto;border-radius:999px;background:currentColor}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-card-head h3{\n  max-width:780px;\n  color:var(--tsh-ink);\n  font-size:clamp(23px,2.65vw,31px);\n  font-weight:770;\n  letter-spacing:-.03em;\n  line-height:1.16;\n  text-wrap:balance;\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-head-copy{\n  max-width:920px;\n  margin-top:9px;\n  color:var(--tsh-copy);\n  font-size:14.5px;\n  line-height:1.66;\n  text-wrap:pretty;\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-card-body{position:relative;z-index:1;padding:clamp(22px,3.2vw,38px)}\n\n\/* Masthead *\/\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-masthead{\n  position:relative;\n  display:grid;\n  overflow:hidden;\n  margin-bottom:20px;\n  border:1px solid var(--tsh-line-strong);\n  border-radius:26px;\n  background:var(--tsh-paper);\n  box-shadow:var(--tsh-shadow-lg);\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-title-wrap{\n  position:relative;\n  min-width:0;\n  padding:clamp(34px,4.3vw,54px) clamp(22px,4.6vw,58px) clamp(30px,4vw,48px);\n  background:\n    radial-gradient(circle at 100% 0%,rgba(163,107,18,.13),transparent 27rem),\n    radial-gradient(circle at 8% 90%,rgba(23,103,69,.055),transparent 20rem),\n    linear-gradient(145deg,#fffdfa,#fbf5ea);\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-title-wrap::after{\n  content:\"\";\n  position:absolute;\n  inset:0 0 auto;\n  height:4px;\n  background:linear-gradient(90deg,var(--tsh-gold-deep),#c9963d 46%,#ead8b7 78%,transparent);\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-main-kicker{\n  display:flex;\n  align-items:center;\n  gap:11px;\n  margin-bottom:14px;\n  color:var(--tsh-gold-deep);\n  font-size:10.5px;\n  font-weight:820;\n  letter-spacing:.18em;\n  line-height:1.45;\n  text-transform:uppercase;\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-main-kicker::before{content:\"\";width:32px;height:2px;flex:0 0 auto;border-radius:999px;background:currentColor}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-title{\n  max-width:930px;\n  color:var(--tsh-ink);\n  font-size:clamp(39px,4.6vw,61px);\n  font-weight:800;\n  letter-spacing:-.052em;\n  line-height:.99;\n  text-wrap:balance;\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-title-main,\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-title-accent{display:block}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-title b{font-weight:860}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-title-accent{\n  max-width:880px;\n  margin-top:11px;\n  color:var(--tsh-gold);\n  font-size:.47em;\n  font-weight:660;\n  letter-spacing:-.026em;\n  line-height:1.17;\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-lead{\n  max-width:820px;\n  margin-top:19px;\n  color:var(--tsh-copy);\n  font-size:clamp(16px,1.65vw,18px);\n  line-height:1.68;\n  text-wrap:pretty;\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-tags{display:flex;flex-wrap:wrap;gap:8px;margin-top:21px;list-style:none}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-tags li{\n  display:inline-flex;\n  align-items:center;\n  min-height:31px;\n  padding:6px 11px;\n  border:1px solid #dfc89f;\n  border-radius:999px;\n  background:rgba(255,250,241,.9);\n  color:#62400d;\n  box-shadow:inset 0 1px 0 rgba(255,255,255,.9);\n  font-size:12px;\n  font-weight:710;\n  line-height:1.2;\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-hero{position:relative;min-width:0;border-top:1px solid var(--tsh-line);background:#ece4d8}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-hero img{width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover;object-position:center}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-hero figcaption{\n  padding:12px clamp(17px,3vw,31px);\n  border-top:1px solid var(--tsh-line);\n  background:#fff;\n  color:var(--tsh-muted);\n  font-size:12.5px;\n  line-height:1.52;\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-facts{\n  --tsh-fact-cols:6;\n  display:grid;\n  grid-template-columns:repeat(var(--tsh-fact-cols),minmax(0,1fr));\n  gap:1px;\n  padding:1px;\n  background:var(--tsh-line);\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-facts--5{--tsh-fact-cols:5}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-fact{position:relative;min-width:0;padding:15px 16px 16px;background:var(--tsh-paper-warm)}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-fact::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:2px;background:linear-gradient(var(--tsh-gold),transparent 78%);opacity:.62}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-fact dt{margin-bottom:5px;color:var(--tsh-muted);font-size:9.5px;font-weight:830;letter-spacing:.135em;line-height:1.35;text-transform:uppercase}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-fact dd{color:var(--tsh-ink);font-size:15px;font-weight:780;letter-spacing:-.012em;line-height:1.3;font-variant-numeric:tabular-nums}\n\n\/* Sticky quick navigation *\/\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav{\n  position:sticky;\n  top:12px;\n  z-index:30;\n  display:flex;\n  flex-wrap:wrap;\n  gap:7px;\n  margin-bottom:20px;\n  padding:8px;\n  overflow-x:auto;\n  overscroll-behavior-inline:contain;\n  border:1px solid rgba(216,203,185,.92);\n  border-radius:17px;\n  background:rgba(255,255,255,.94);\n  box-shadow:0 1px 2px rgba(38,32,24,.045),0 12px 34px rgba(38,32,24,.075);\n  scrollbar-width:none;\n  counter-reset:tsh-nav;\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav::-webkit-scrollbar{display:none}\n@supports ((-webkit-backdrop-filter:blur(14px)) or (backdrop-filter:blur(14px))){\n  #recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav{background:rgba(255,255,255,.82);-webkit-backdrop-filter:saturate(145%) blur(14px);backdrop-filter:saturate(145%) blur(14px)}\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav a{\n  counter-increment:tsh-nav;\n  display:inline-flex;\n  align-items:center;\n  gap:7px;\n  min-height:38px;\n  padding:6px 12px 6px 7px;\n  border:1px solid #e4d5bc;\n  border-radius:999px;\n  background:#fffaf2;\n  color:#58380a;\n  font-size:12.5px;\n  font-weight:730;\n  line-height:1.2;\n  text-decoration:none;\n  white-space:nowrap;\n  transition:border-color .18s var(--tsh-ease),background .18s var(--tsh-ease),color .18s var(--tsh-ease),transform .18s var(--tsh-ease),box-shadow .18s var(--tsh-ease);\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav a::before{\n  content:counter(tsh-nav,decimal-leading-zero);\n  display:grid;\n  min-width:25px;\n  height:25px;\n  padding-inline:4px;\n  place-items:center;\n  border-radius:999px;\n  background:#efe1c7;\n  color:#70470a;\n  font-size:9px;\n  font-weight:850;\n  letter-spacing:.04em;\n  line-height:1;\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav a:hover{border-color:#c9a15a;background:#f8edd9;box-shadow:0 5px 13px rgba(111,67,5,.08);transform:translateY(-1px)}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav a[aria-current=\"location\"]{border-color:var(--tsh-night);background:var(--tsh-night);color:#fff}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav a[aria-current=\"location\"]::before{background:#f1c772;color:#2b2110}\n\n\/* Editorial overview *\/\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-copy-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:clamp(24px,4.2vw,52px)}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-prose p{color:var(--tsh-copy);font-size:15px;line-height:1.79;text-wrap:pretty}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-prose p+p{margin-top:15px}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-prose strong{color:var(--tsh-ink);font-weight:750}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-callout{\n  position:relative;\n  margin-top:19px;\n  padding:16px 18px 16px 20px;\n  border:1px solid #dfc89e;\n  border-inline-start:4px solid var(--tsh-gold);\n  border-radius:12px;\n  background:linear-gradient(135deg,#fff8ec,#fffdf8);\n  box-shadow:0 8px 22px rgba(111,67,5,.045);\n  color:#513b1a;\n  font-size:14px;\n  font-weight:640;\n  line-height:1.64;\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-key-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,230px),1fr));gap:13px;margin-top:27px}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-key{\n  --tsh-key-tone:var(--tsh-gold);\n  --tsh-key-bg:#fff8ec;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:18px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(150deg,var(--tsh-key-bg),#fff 72%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-key::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--tsh-key-tone)}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-key:nth-child(2){--tsh-key-tone:var(--tsh-sage);--tsh-key-bg:#edf8f2}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-key:nth-child(3){--tsh-key-tone:var(--tsh-blue);--tsh-key-bg:#eff5fd}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-key-top{display:flex;align-items:center;gap:11px;margin-bottom:9px}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-key-no{display:grid;width:34px;height:34px;flex:0 0 auto;place-items:center;border-radius:10px;background:var(--tsh-night);box-shadow:0 5px 12px rgba(25,38,34,.15);color:#f3c873;font-size:11.5px;font-weight:860;line-height:1}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-key h4{color:var(--tsh-ink);font-size:15px;font-weight:780;line-height:1.35}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-key p{color:var(--tsh-copy);font-size:13.5px;line-height:1.61}\n\n\/* Ingredients *\/\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,430px),1fr));gap:15px}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card{overflow:hidden;border:1px solid var(--tsh-line);border-radius:16px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card h4{\n  position:relative;\n  padding:16px 19px 14px 23px;\n  border-bottom:1px solid var(--tsh-line);\n  background:linear-gradient(135deg,#fbf6ed,#fff);\n  color:var(--tsh-ink);\n  font-size:16px;\n  font-weight:780;\n  line-height:1.35;\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card h4::before{content:\"\";position:absolute;inset-block:17px 15px;inset-inline-start:0;width:3px;border-start-end-radius:999px;border-end-end-radius:999px;background:var(--tsh-sage)}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card:nth-child(2) h4::before{background:var(--tsh-gold)}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card ul{list-style:none}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card li{\n  display:grid;\n  grid-template-columns:minmax(88px,auto) minmax(0,1fr);\n  gap:13px;\n  align-items:start;\n  padding:12px 18px;\n  border-bottom:1px solid var(--tsh-line);\n  color:var(--tsh-copy);\n  font-size:14px;\n  line-height:1.52;\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card li:nth-child(even){background:#fdfbf8}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-amount{display:inline-flex;width:max-content;max-width:100%;min-height:26px;align-items:center;padding:3px 8px;border:1px solid #e4d8c7;border-radius:999px;background:#f8f3eb;color:var(--tsh-ink);font-size:12.5px;font-weight:800;line-height:1.25;font-variant-numeric:tabular-nums}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card small{display:block;margin-top:4px;color:var(--tsh-muted);font-size:12.2px;line-height:1.46}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-note-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;margin-top:15px}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-note{\n  position:relative;\n  min-width:0;\n  padding:17px 18px;\n  padding-inline-start:51px;\n  border:1px solid var(--tsh-line);\n  border-radius:14px;\n  background:linear-gradient(145deg,#fbfaf7,#fff);\n  box-shadow:0 7px 20px rgba(38,32,24,.035);\n  color:var(--tsh-copy);\n  font-size:13.5px;\n  line-height:1.6;\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-note::before{content:\"i\";position:absolute;inset-block-start:17px;inset-inline-start:17px;display:grid;width:23px;height:23px;place-items:center;border:1px solid #c9aa71;border-radius:50%;background:#fff;color:var(--tsh-gold-deep);font-family:Georgia,serif;font-size:14px;font-style:italic;line-height:1}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-note strong{color:var(--tsh-ink);font-weight:780}\n\n\/* Method *\/\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-stages{display:grid;gap:15px}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-stage-card{\n  --stage-tone:#8a590c;\n  --stage-bg:#fbf4e8;\n  --stage-pill:#fff8ec;\n  --stage-border:#dfc99f;\n  overflow:hidden;\n  border:1px solid var(--tsh-line);\n  border-radius:17px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-stage-card:nth-child(2){--stage-tone:#176745;--stage-bg:#edf7f1;--stage-pill:#f1faf5;--stage-border:#c8dfd2}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-stage-card:nth-child(3){--stage-tone:#285c9d;--stage-bg:#eef4fc;--stage-pill:#f1f6fd;--stage-border:#c9daf2}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-stage-head{\n  display:grid;\n  grid-template-columns:auto minmax(0,1fr) auto;\n  gap:13px;\n  align-items:center;\n  padding:16px 18px;\n  border-bottom:1px solid var(--tsh-line);\n  background:linear-gradient(135deg,var(--stage-bg),#fff 88%);\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-stage-badge{display:grid;width:40px;height:40px;place-items:center;border-radius:12px;background:var(--stage-tone);box-shadow:0 6px 14px rgba(25,38,34,.14);color:#fff;font-size:12px;font-weight:860;line-height:1}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-stage-head h4{color:var(--tsh-ink);font-size:17px;font-weight:800;letter-spacing:-.012em;line-height:1.3}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-stage-time{padding:6px 10px;border:1px solid var(--stage-border);border-radius:999px;background:var(--stage-pill);color:var(--stage-tone);font-size:11.5px;font-weight:780;line-height:1.2;white-space:nowrap}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-step-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,420px),1fr));gap:1px;background:var(--tsh-line);list-style:none}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-step{\n  position:relative;\n  display:grid;\n  grid-template-columns:38px minmax(0,1fr);\n  gap:13px;\n  min-width:0;\n  padding:20px;\n  border:0;\n  background:#fff;\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-step:nth-child(odd){border-inline-end:0}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-step-grid .tsh-step:nth-last-child(2):nth-child(odd){border-bottom:0}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-step-grid .tsh-step:last-child:nth-child(odd){border-inline-end:0}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-step-no{display:grid;width:36px;height:36px;place-items:center;border-radius:11px;background:var(--stage-tone);box-shadow:0 5px 12px rgba(25,38,34,.13);color:#fff;font-size:11.5px;font-weight:860;line-height:1}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-step h4{margin-bottom:6px;color:var(--tsh-ink);font-size:15.5px;font-weight:800;letter-spacing:-.01em;line-height:1.34}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-step p{color:var(--tsh-copy);font-size:13.8px;line-height:1.65;text-wrap:pretty}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-cue{display:inline-flex;align-items:flex-start;gap:6px;margin-top:9px;padding:5px 9px;border:1px solid #c8dfd2;border-radius:999px;background:#eff8f3;color:#115b3a;font-size:11.5px;font-weight:780;line-height:1.38}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-cue::before{content:\"\u2713\";flex:0 0 auto;font-size:10px;font-weight:900;line-height:1.55}\n\n\/* Control points and troubleshooting *\/\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-control-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,230px),1fr));gap:13px}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-control{\n  --control-tone:var(--tsh-gold);\n  --control-bg:#fff8ec;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:19px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(150deg,var(--control-bg),#fff 75%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-control::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--control-tone)}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-control:nth-child(2){--control-tone:var(--tsh-blue);--control-bg:#eef5fd}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-control:nth-child(3){--control-tone:var(--tsh-sage);--control-bg:#edf8f2}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-control-label{margin-bottom:6px;color:var(--tsh-muted);font-size:9.5px;font-weight:840;letter-spacing:.135em;line-height:1.35;text-transform:uppercase}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-control strong{display:block;color:var(--tsh-ink);font-size:22px;font-weight:840;letter-spacing:-.025em;line-height:1.18;font-variant-numeric:tabular-nums}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-control p{margin-top:8px;color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-table-wrap{margin-top:19px;overflow-x:auto;border:1px solid var(--tsh-line);border-radius:15px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-table{width:100%;min-width:760px;border-collapse:collapse;table-layout:fixed}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-table caption{padding:15px 17px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,#fbf8f2,#fff);text-align:start;color:var(--tsh-ink);font-size:15px;font-weight:800;line-height:1.35}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-table th{padding:12px 14px;background:var(--tsh-night-2);color:#fff;font-size:10px;font-weight:840;letter-spacing:.105em;line-height:1.35;text-align:start;text-transform:uppercase}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-table th:nth-child(1){width:24%}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-table th:nth-child(2){width:38%}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-table th:nth-child(3){width:38%}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-table td{padding:14px;border-top:1px solid var(--tsh-line);border-inline-end:1px solid var(--tsh-line);color:var(--tsh-copy);font-size:13px;line-height:1.55;vertical-align:top}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-table td:last-child,#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-table th:last-child{border-inline-end:0}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-table tbody tr:nth-child(even){background:#fcfaf7}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-table td:first-child{color:var(--tsh-ink);font-weight:780}\n\n\/* Practical cards and FAQ *\/\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-practical-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-practical-card{\n  --practical-tone:var(--tsh-gold);\n  --practical-bg:#fff9ef;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:19px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(145deg,var(--practical-bg),#fff 68%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-practical-card::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--practical-tone)}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-practical-card:nth-child(2){--practical-tone:var(--tsh-sage);--practical-bg:#eff8f3}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-practical-card:nth-child(3){--practical-tone:var(--tsh-blue);--practical-bg:#f0f6fd}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-practical-card:nth-child(4){--practical-tone:var(--tsh-violet);--practical-bg:#f6f1fa}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-practical-card h4{display:flex;align-items:center;gap:10px;margin-bottom:8px;color:var(--tsh-ink);font-size:15.5px;font-weight:800;line-height:1.35}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-practical-card h4::before{content:\"\";width:18px;height:2px;flex:0 0 auto;border-radius:999px;background:var(--practical-tone)}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-practical-card p,#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-practical-card li{color:var(--tsh-copy);font-size:13.6px;line-height:1.63}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-practical-card ul,#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-practical-card ol{margin-top:7px;padding-inline-start:20px}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-practical-card li+li{margin-top:5px}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-practical-card li::marker{color:var(--practical-tone);font-weight:850}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-faq-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;align-items:start}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-faq{\n  min-width:0;\n  overflow:hidden;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-faq summary{list-style:none;cursor:pointer}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-faq summary::-webkit-details-marker{display:none}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-faq-top{display:grid;grid-template-columns:38px minmax(0,1fr) 30px;gap:11px;align-items:center;min-height:68px;padding:14px 15px;background:linear-gradient(135deg,#fbf7ef,#fff)}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-faq-top::after{content:\"+\";display:grid;width:28px;height:28px;place-items:center;border:1px solid #ddcfbb;border-radius:9px;background:#fff;color:var(--tsh-gold-deep);font-size:18px;font-weight:650;line-height:1;transition:transform .18s var(--tsh-ease),background .18s var(--tsh-ease),color .18s var(--tsh-ease)}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-faq[open] .tsh-faq-top::after{content:\"\u2212\";background:var(--tsh-night);color:#f4cb79;transform:rotate(180deg)}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-faq-no{display:grid;width:35px;height:35px;place-items:center;border-radius:11px;background:var(--tsh-night);box-shadow:0 5px 12px rgba(25,38,34,.14);color:#f3c873;font-size:11px;font-weight:860;line-height:1}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-faq h4{color:var(--tsh-ink);font-size:14.5px;font-weight:800;line-height:1.38}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-faq-answer{border-top:1px solid var(--tsh-line);background:#fff}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-faq-answer p{padding:16px;color:var(--tsh-copy);font-size:13.5px;line-height:1.65}\n\n\/* Nutrition and closing *\/\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-nutrition{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;padding:1px;overflow:hidden;border:1px solid var(--tsh-line);border-radius:15px;background:var(--tsh-line);box-shadow:var(--tsh-shadow-sm)}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-nutrition>div{position:relative;min-width:0;padding:15px;background:linear-gradient(145deg,#fff,#fdfbf8)}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-nutrition>div::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:2px;background:var(--tsh-sage);opacity:.55}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-nutrition dt{margin-bottom:5px;color:var(--tsh-muted);font-size:9px;font-weight:840;letter-spacing:.125em;line-height:1.35;text-transform:uppercase}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-nutrition dd{color:var(--tsh-ink);font-size:16px;font-weight:820;letter-spacing:-.018em;line-height:1.25;font-variant-numeric:tabular-nums}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-nutrition-note{margin-top:13px;color:var(--tsh-muted);font-size:12.5px;line-height:1.6}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-nutrition-note strong{color:var(--tsh-ink);font-weight:780}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-close{\n  position:relative;\n  overflow:hidden;\n  padding:clamp(25px,3.4vw,38px);\n  border:1px solid #31413c;\n  border-radius:21px;\n  background:\n    radial-gradient(circle at 100% 0%,rgba(243,200,115,.17),transparent 23rem),\n    linear-gradient(135deg,var(--tsh-night),var(--tsh-night-2));\n  box-shadow:var(--tsh-shadow-lg);\n}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-close::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:4px;background:linear-gradient(var(--tsh-gold),#e2b968)}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-close::after{content:\"\u201c\";position:absolute;inset-inline-end:clamp(18px,4vw,48px);inset-block-start:-27px;color:rgba(255,255,255,.055);font-family:Georgia,serif;font-size:180px;line-height:1;pointer-events:none}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-close-kicker{position:relative;z-index:1;margin-bottom:7px;color:#f1c878;font-size:10px;font-weight:840;letter-spacing:.16em;text-transform:uppercase}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-close-quote{position:relative;z-index:1;max-width:930px;color:#fff;font-size:clamp(21px,2.4vw,28px);font-weight:760;letter-spacing:-.028em;line-height:1.34;text-wrap:balance}\n#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-close-copy{position:relative;z-index:1;max-width:930px;margin-top:10px;color:#ccd6d2;font-size:13.8px;line-height:1.65}\n\n\/* Desktop refinements *\/\n@media (min-width:901px){\n  #recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-card-head--split{display:grid;grid-template-columns:minmax(0,1.18fr) minmax(260px,.72fr);column-gap:clamp(28px,4vw,52px);align-items:end}\n  #recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-card-head--split .tsh-kicker{grid-column:1;grid-row:1}\n  #recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-card-head--split h3{grid-column:1;grid-row:2}\n  #recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-card-head--split .tsh-head-copy{grid-column:2;grid-row:1\/span 2;align-self:end;margin:0;padding-inline-start:clamp(22px,3vw,34px);border-inline-start:1px solid rgba(var(--tone-rgb),.22)}\n}\n@media (min-width:1040px){\n  #recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-masthead{grid-template-columns:minmax(0,1.03fr) minmax(390px,.97fr)}\n  #recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-masthead--no-hero{grid-template-columns:1fr}\n  #recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-masthead--no-hero .tsh-title-wrap{min-height:auto}\n  #recipe-it-hr-istarski-i-dalmatinski-prsut 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.tsh-step-grid{grid-template-columns:repeat(auto-fit,minmax(min(100%,300px),1fr))}\n  #recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-key,#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-control,#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-practical-card,#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card,#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-note,#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-step,#recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-faq{box-shadow:none;break-inside:avoid}\n  #recipe-it-hr-istarski-i-dalmatinski-prsut details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n  #recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-faq-top::after{display:none}\n  #recipe-it-hr-istarski-i-dalmatinski-prsut .tsh-close::after{content:\"travelshelper.com\";position:static;display:block;margin-top:8pt;color:#666!important;font-family:inherit;font-size:8.5pt;letter-spacing:.05em}\n}\n<\/style>\n<section\n  id=\"recipe-it-hr-istarski-i-dalmatinski-prsut\"\n  lang=\"it\"\n  dir=\"ltr\"\n  aria-labelledby=\"recipe-title-it-hr-istarski-i-dalmatinski-prsut\"\n  aria-describedby=\"recipe-summary-it-hr-istarski-i-dalmatinski-prsut\"\n>\n  <header class=\"tsh-masthead\">\n    <div class=\"tsh-title-wrap\">\n      <p class=\"tsh-main-kicker\">Due lavorazioni adriatiche, taglio sottile e servizio ordinato<\/p>\n      <h2 class=\"tsh-title\" id=\"recipe-title-it-hr-istarski-i-dalmatinski-prsut\">\n        <span class=\"tsh-title-main\"><b>Pr\u0161ut istriano e dalmata<\/b> in degustazione comparata,<\/span>\n        <span class=\"tsh-title-accent\">affettati sottili con pane, formaggio, fichi e olive<\/span>\n      <\/h2>\n      <p class=\"tsh-lead\" id=\"recipe-summary-it-hr-istarski-i-dalmatinski-prsut\">Un piatto comparativo che presenta separatamente pr\u0161ut istriano non affumicato e pr\u0161ut dalmata dal lieve carattere affumicato, con accompagnamenti semplici aggiunti dopo il primo assaggio.<\/p>\n      <ul class=\"tsh-tags\" aria-label=\"Classificazione della ricetta\"><li>Antipasto freddo<\/li><li>Cucina croata<\/li><li>Affettatura e assemblaggio<\/li><li>Facile<\/li><\/ul>\n    <\/div>\n    <figure class=\"tsh-hero\">\n      <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Istarski-i-Dalmatinski-Prsut-\u2014-Istrian-and-Dalmatian-Adriatic-Dry-Cured-Ham-3.webp\" alt=\"Tagliere orizzontale con due gruppi separati di pr\u0161ut istriano e dalmata e coltello sullo sfondo\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n      <figcaption>La separazione sul tagliere mantiene leggibile il confronto tra prodotto non affumicato e prodotto dal carattere lievemente affumicato.<\/figcaption>\n    <\/figure>\n    <dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Resa, tempi e stima nutrizionale\"><div class=\"tsh-fact\"><dt>Resa<\/dt><dd>6 porzioni<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparazione<\/dt><dd>25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cottura<\/dt><dd>Non prevista<\/dd><\/div><div class=\"tsh-fact\"><dt>Temperaggio<\/dt><dd>20 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Tempo totale<\/dt><dd>45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Per porzione<\/dt><dd>\u2248 430 kcal<\/dd><\/div><\/dl>\n  <\/header>\n  <nav class=\"tsh-quick-nav\" aria-label=\"Navigazione rapida nella ricetta\"><a href=\"#panoramica-it-hr-istarski-i-dalmatinski-prsut\">Panoramica<\/a><a href=\"#ingredienti-it-hr-istarski-i-dalmatinski-prsut\">Ingredienti<\/a><a href=\"#preparazione-it-hr-istarski-i-dalmatinski-prsut\">Preparazione<\/a><a href=\"#servizio-it-hr-istarski-i-dalmatinski-prsut\">Servizio e conservazione<\/a><a href=\"#faq-it-hr-istarski-i-dalmatinski-prsut\">Domande frequenti<\/a><a href=\"#nutrizione-it-hr-istarski-i-dalmatinski-prsut\">Valori nutrizionali<\/a><\/nav>\n  <section class=\"tsh-card tsh-anchor\" id=\"panoramica-it-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"panoramica-title-it-hr-istarski-i-dalmatinski-prsut\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\">\n      <p class=\"tsh-kicker\">01 \u00b7 Contesto, gusto e tecnica<\/p>\n      <h3 id=\"panoramica-title-it-hr-istarski-i-dalmatinski-prsut\">Due pr\u0161ut distinti, presentati senza confondere i profili<\/h3>\n      <p class=\"tsh-head-copy\">Separazione sul tagliere, temperatura corretta e accompagnamenti tardivi rendono il confronto leggibile.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>I pr\u0161ut istriano e dalmata condividono la lunga stagionatura della coscia suina, ma non sono intercambiabili. L\u2019Istarski pr\u0161ut viene tradizionalmente asciugato senza affumicatura e pu\u00f2 mostrare un profilo aromatico legato a carne stagionata ed erbe. Il Dalmatinski pr\u0161ut conserva pelle e grasso sottocutaneo e presenta una nota affumicata pi\u00f9 riconoscibile. Il piatto li mantiene separati proprio per osservare queste differenze.<\/p><p>Le fette devono essere sottili ma non trasparenti al punto da strapparsi. Una lama lunga o un\u2019affettatrice regolata finemente permette di seguire la fibra. Il grasso non viene eliminato in modo sistematico: una piccola parte contribuisce a dolcezza, aroma e consistenza. I bordi secchi o ossidati, invece, vanno rifilati.<\/p><p>Il pr\u0161ut esce dal frigorifero venti minuti prima del servizio. A temperatura troppo bassa il grasso appare ceroso e gli aromi restano chiusi; un\u2019esposizione lunga, per\u00f2, non \u00e8 sicura. Le fette vengono disposte in pieghe leggere, non compresse in rosette dense. Due zone del tagliere e due utensili evitano di mescolare i campioni.<\/p><p>Pane, formaggio, fichi e olive accompagnano soltanto il secondo giro. Il primo boccone va assaggiato senza aggiunte, iniziando dal pr\u0161ut pi\u00f9 delicato. Il confronto non cerca un vincitore: valuta equilibrio tra sale e dolcezza, qualit\u00e0 del grasso, persistenza e presenza o assenza di affumicatura.<\/p><p>La differenza visiva non basta per identificare con certezza i prodotti. Colore e quantit\u00e0 di grasso cambiano anche tra cosce dello stesso tipo. La denominazione sull\u2019etichetta, il marchio previsto e il produttore restano i riferimenti affidabili. Il piatto pu\u00f2 mostrare il confronto sensoriale, ma non sostituisce la tracciabilit\u00e0. Per questo le confezioni vengono conservate fino al termine del servizio.<\/p><\/div><div class=\"tsh-prose\"><p>Il coltello deve seguire una superficie stabile. Un pezzo intero va fissato su un supporto adatto; se si usa un\u2019affettatrice, lama e piano devono essere perfettamente puliti. Fette riscaldate dall\u2019attrito si incollano e perdono lucentezza. Disporle subito sul tagliere in pieghe larghe permette al grasso di ammorbidirsi in modo uniforme e facilita il prelievo senza strappi.<\/p><p>Il sodio \u00e8 naturalmente elevato, quindi gli accompagnamenti non vengono salati. Formaggio e olive sono presenti in quantit\u00e0 moderate e possono essere omessi quando il pasto contiene altri alimenti sapidi. Fichi freschi o pera portano dolcezza e umidit\u00e0 senza bisogno di confetture. L\u2019aceto viene evitato: la sua acidit\u00e0 resta a lungo e rende meno leggibili le differenze tra stagionatura e affumicatura.<\/p><p>Il tagliere deve permettere a ogni persona di raggiungere entrambi i prodotti senza spostare mucchi di fette. Per gruppi numerosi \u00e8 preferibile preparare due taglieri identici anzich\u00e9 uno sovraccarico. Ogni zona riceve un piccolo cartellino, ma le descrizioni complete vengono lette dopo il primo assaggio per evitare suggestioni. Pinze o forchettine impediscono che le fette vengano toccate ripetutamente e mantengono il servizio ordinato.<\/p><p>L\u2019ordine pu\u00f2 iniziare dall\u2019Istarski pr\u0161ut, privo della nota affumicata, e proseguire con il Dalmatinski pr\u0161ut. Tuttavia l\u2019etichetta e l\u2019assaggio possono mostrare intensit\u00e0 diverse tra produttori; se il primo campione \u00e8 chiaramente pi\u00f9 robusto, conviene invertire. La regola generale resta passare dal profilo pi\u00f9 delicato a quello pi\u00f9 persistente, con pane e acqua tra i due.<\/p><\/div><\/div>\n      <div class=\"tsh-key-grid\" aria-label=\"Punti chiave per la riuscita\"><section class=\"tsh-key\">\n          <div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Due zone ben separate<\/h4><\/div>\n          <p>La disposizione impedisce che grasso e aroma affumicato passino da un pr\u0161ut all\u2019altro.<\/p>\n        <\/section><section class=\"tsh-key\">\n          <div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Fette sottili, non fragili<\/h4><\/div>\n          <p>Il taglio corretto permette al grasso di sciogliersi senza perdere consistenza.<\/p>\n        <\/section><section class=\"tsh-key\">\n          <div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Accompagnamenti al secondo giro<\/h4><\/div>\n          <p>Il primo assaggio resta pulito e rende pi\u00f9 evidente la differenza tra i prodotti.<\/p>\n        <\/section><\/div>\n    <\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"ingredienti-it-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"ingredienti-title-it-hr-istarski-i-dalmatinski-prsut\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\">\n      <p class=\"tsh-kicker\">02 \u00b7 Componenti e quantit\u00e0<\/p>\n      <h3 id=\"ingredienti-title-it-hr-istarski-i-dalmatinski-prsut\">Ingredienti per 6 porzioni<\/h3>\n      <p class=\"tsh-head-copy\">Ogni quantit\u00e0 \u00e8 calibrata sulla resa indicata; le note chiariscono stato, qualit\u00e0 e preparazione degli ingredienti.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredienti-gruppo-1-it-hr-istarski-i-dalmatinski-prsut\">\n          <h4 id=\"ingredienti-gruppo-1-it-hr-istarski-i-dalmatinski-prsut\">Per i due pr\u0161ut<\/h4>\n          <ul><li><span class=\"tsh-amount\">180 g<\/span><span>Istarski pr\u0161ut<small>Affettato molto sottile.<\/small><\/span><\/li><li><span class=\"tsh-amount\">180 g<\/span><span>Dalmatinski pr\u0161ut<small>Affettato molto sottile.<\/small><\/span><\/li><\/ul>\n        <\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredienti-gruppo-2-it-hr-istarski-i-dalmatinski-prsut\">\n          <h4 id=\"ingredienti-gruppo-2-it-hr-istarski-i-dalmatinski-prsut\">Per accompagnare<\/h4>\n          <ul><li><span class=\"tsh-amount\">240 g<\/span><span>pane rustico<small>Tagliato a fette sottili.<\/small><\/span><\/li><li><span class=\"tsh-amount\">180 g<\/span><span>formaggio ovino semistagionato<small>In piccoli spicchi.<\/small><\/span><\/li><li><span class=\"tsh-amount\">200 g<\/span><span>fichi freschi<small>Tagliati in quarti.<\/small><\/span><\/li><li><span class=\"tsh-amount\">100 g<\/span><span>olive da tavola<small>Scolate.<\/small><\/span><\/li><li><span class=\"tsh-amount\">30 ml<\/span><span>olio extravergine d\u2019oliva<small>Per il pane.<\/small><\/span><\/li><\/ul>\n        <\/section><\/div>\n      <div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergeni.<\/strong> Contiene glutine e latte. I pr\u0161ut, le olive e il formaggio confezionati possono riportare ulteriori allergeni o solfiti; controllare le etichette.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Acquisto.<\/strong> Per usare le denominazioni protette, scegliere prodotti etichettati correttamente dal produttore e conservarli secondo le indicazioni.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Sicurezza.<\/strong> Le carni stagionate affettate devono restare refrigerate fino al temperaggio e non rimanere a temperatura ambiente oltre 2 ore complessive.<\/aside><\/div>\n    <\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"preparazione-it-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"preparazione-title-it-hr-istarski-i-dalmatinski-prsut\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\">\n      <p class=\"tsh-kicker\">03 \u00b7 6 passaggi eseguibili<\/p>\n      <h3 id=\"preparazione-title-it-hr-istarski-i-dalmatinski-prsut\">Preparazione passo dopo passo<\/h3>\n      <p class=\"tsh-head-copy\">Tempi, temperature e segnali visivi sono integrati nei passaggi per rendere il procedimento verificabile.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><ol class=\"tsh-step-grid tsh-step-grid--flat\"><li class=\"tsh-step\">\n          <span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span>\n          <div><h4>Temperare i pr\u0161ut<\/h4><p>Togliere le confezioni dal frigorifero 20 minuti prima del servizio, mantenendole chiuse o ben coperte.<\/p><span class=\"tsh-cue\">Il grasso si ammorbidisce leggermente ma le fette restano fresche.<\/span><\/div>\n        <\/li><li class=\"tsh-step\">\n          <span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span>\n          <div><h4>Preparare il tagliere<\/h4><p>Creare due zone distinte e disporre pane, formaggio, fichi, olive e olio lontano dal centro del confronto.<\/p><\/div>\n        <\/li><li class=\"tsh-step\">\n          <span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span>\n          <div><h4>Affettare o separare le fette<\/h4><p>Ricavare fette sottili seguendo la fibra. Rifilare soltanto le parti secche e conservare una piccola quota di grasso.<\/p><span class=\"tsh-cue\">Le fette si piegano senza rompersi.<\/span><\/div>\n        <\/li><li class=\"tsh-step\">\n          <span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span>\n          <div><h4>Disporre senza comprimere<\/h4><p>Sistemare l\u2019Istarski pr\u0161ut su un lato e il Dalmatinski pr\u0161ut sull\u2019altro, con due fette campione al centro. Usare pinze separate.<\/p><\/div>\n        <\/li><li class=\"tsh-step\">\n          <span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span>\n          <div><h4>Guidare l\u2019assaggio<\/h4><p>Iniziare dal pr\u0161ut meno affumicato, valutare sale, dolcezza, grasso e persistenza, poi pulire il palato con pane. Assaggiare infine il secondo prodotto.<\/p><\/div>\n        <\/li><li class=\"tsh-step\">\n          <span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span>\n          <div><h4>Aggiungere gli accompagnamenti<\/h4><p>Nel secondo giro provare piccole quantit\u00e0 di pane, formaggio, fico e olive. Condire soltanto il pane con poco olio.<\/p><span class=\"tsh-cue\">Il carattere dei due pr\u0161ut deve restare riconoscibile.<\/span><\/div>\n        <\/li><\/ol><\/div>\n  <\/section>\n  \n  <section class=\"tsh-card tsh-anchor\" id=\"servizio-it-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"servizio-title-it-hr-istarski-i-dalmatinski-prsut\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\">\n      <p class=\"tsh-kicker\">04 \u00b7 Dopo la preparazione<\/p>\n      <h3 id=\"servizio-title-it-hr-istarski-i-dalmatinski-prsut\">Servizio, conservazione e varianti utili<\/h3>\n      <p class=\"tsh-head-copy\">Le indicazioni restano specifiche per il piatto e distinguono qualit\u00e0 sensoriale, sicurezza e praticit\u00e0.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Porzioni<\/h4><p>Per un antipasto servire 50\u201360 g di pr\u0161ut a persona. In un aperitivo con molti piatti, 35\u201340 g possono essere sufficienti.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservazione<\/h4><p>Riporre subito gli avanzi in frigorifero, ben coperti. Consumare le fette entro 2 giorni o secondo l\u2019etichetta.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Pane e frutta<\/h4><p>Il pane deve essere poco salato. Fichi, pera o melone possono accompagnare il prodotto, ma non devono essere conditi con aceto.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Bevande<\/h4><p>Acqua naturale \u00e8 la scelta pi\u00f9 neutra. Eventuali vini secchi vanno serviti dopo il primo confronto, non durante la valutazione iniziale.<\/p><\/section><\/div><\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"faq-it-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"faq-title-it-hr-istarski-i-dalmatinski-prsut\">\n    <div class=\"tsh-card-head tsh-tone-gold\">\n      <p class=\"tsh-kicker\">05 \u00b7 Risposte mirate<\/p>\n      <h3 id=\"faq-title-it-hr-istarski-i-dalmatinski-prsut\">Domande frequenti<\/h3>\n      \n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-it-hr-istarski-i-dalmatinski-prsut\">\n          <summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Qual \u00e8 la differenza pi\u00f9 evidente al primo assaggio?<\/h4><\/summary>\n          <div class=\"tsh-faq-answer\"><p>La presenza dell\u2019affumicatura nel pr\u0161ut dalmata e la sua assenza in quello istriano sono tra i segnali pi\u00f9 immediati, insieme alla diversa gestione di pelle e grasso.<\/p><\/div>\n        <\/details><details class=\"tsh-faq\" name=\"faq-it-hr-istarski-i-dalmatinski-prsut\">\n          <summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Il grasso va eliminato?<\/h4><\/summary>\n          <div class=\"tsh-faq-answer\"><p>No, non completamente. Una piccola fascia migliora consistenza e aroma; si eliminano solo parti ossidate, eccessivamente dure o non gradite.<\/p><\/div>\n        <\/details><details class=\"tsh-faq\" name=\"faq-it-hr-istarski-i-dalmatinski-prsut\">\n          <summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Si pu\u00f2 preparare il tagliere in anticipo?<\/h4><\/summary>\n          <div class=\"tsh-faq-answer\"><p>Gli accompagnamenti s\u00ec, ma il pr\u0161ut va disposto poco prima del servizio e tenuto coperto per evitare essiccazione e perdita di aroma.<\/p><\/div>\n        <\/details><\/div><\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"nutrizione-it-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"nutrizione-title-it-hr-istarski-i-dalmatinski-prsut\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\">\n      <p class=\"tsh-kicker\">06 \u00b7 Stima per porzione<\/p>\n      <h3 id=\"nutrizione-title-it-hr-istarski-i-dalmatinski-prsut\">Valori nutrizionali<\/h3>\n      <p class=\"tsh-head-copy\">Calcolo indicativo basato sugli ingredienti completi, sulle quantit\u00e0 consumate e sulla resa dichiarata.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <dl class=\"tsh-nutrition\">\n        <div><dt>Calorie<\/dt><dd>\u2248 430 kcal<\/dd><\/div>\n        <div><dt>Carboidrati<\/dt><dd>\u2248 30 g<\/dd><\/div>\n        <div><dt>Proteine<\/dt><dd>\u2248 25 g<\/dd><\/div>\n        <div><dt>Grassi<\/dt><dd>\u2248 25 g<\/dd><\/div>\n        <div><dt>Fibre<\/dt><dd>\u2248 3 g<\/dd><\/div>\n        <div><dt>Sodio<\/dt><dd>\u2248 1450 mg<\/dd><\/div>\n      <\/dl>\n      <p class=\"tsh-nutrition-note\"><strong>Porzione:<\/strong> 1\/6 del piatto con 60 g di pr\u0161ut. <strong>Allergeni:<\/strong> Contiene glutine e latte. I pr\u0161ut, le olive e il formaggio confezionati possono riportare ulteriori allergeni o solfiti; controllare le etichette. Valori approssimativi ricavati da riferimenti standard; cambiano con marche, rifilatura, assorbimento e porzionatura.<\/p>\n    <\/div>\n  <\/section>\n  <footer class=\"tsh-close\">\n    <p class=\"tsh-close-kicker\">Risultato finale<\/p>\n    <p class=\"tsh-close-quote\">La degustazione funziona quando i due pr\u0161ut restano separati e ricevono lo stesso spessore, la stessa temperatura e lo stesso tempo.<\/p>\n    <p class=\"tsh-close-copy\">Il primo assaggio \u00e8 senza condimenti; pane, formaggio, fichi e olive entrano soltanto dopo. Le differenze di stagionatura e affumicatura rimangono cos\u00ec evidenti.<\/p>\n  <\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-hr-istarski-i-dalmatinski-prsut\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Pr\u0161ut istriano e dalmata in degustazione comparata, affettati sottili con pane, formaggio, fichi e olive\",\n  \"description\": \"Un piatto comparativo che presenta separatamente pr\u0161ut istriano non affumicato e pr\u0161ut dalmata dal lieve carattere affumicato, con accompagnamenti semplici aggiunti dopo il primo assaggio.\",\n  \"inLanguage\": \"it\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Istarski-i-Dalmatinski-Prsut-\u2014-Istrian-and-Dalmatian-Adriatic-Dry-Cured-Ham-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Istarski-i-Dalmatinski-Prsut-\u2014-Istrian-and-Dalmatian-Adriatic-Dry-Cured-Ham-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Istarski-i-Dalmatinski-Prsut-\u2014-Istrian-and-Dalmatian-Adriatic-Dry-Cured-Ham-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cucina croata\",\n  \"recipeCategory\": \"Antipasto freddo\",\n  \"cookingMethod\": \"Affettatura e assemblaggio\",\n  \"keywords\": \"degustazione di pr\u0161ut istriano e dalmata, differenza tra pr\u0161ut istriano e dalmata, tagliere di prosciutto croato, come servire il pr\u0161ut, prosciutto crudo adriatico\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT0M\",\n  \"totalTime\": \"PT45M\",\n  \"recipeYield\": \"6 porzioni\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"430 kcal\",\n    \"carbohydrateContent\": \"30 g\",\n    \"proteinContent\": \"25 g\",\n    \"fatContent\": \"25 g\",\n    \"fiberContent\": \"3 g\",\n    \"sodiumContent\": \"1450 mg\",\n    \"servingSize\": \"1\/6 del piatto con 60 g di pr\u0161ut\"\n  },\n  \"recipeIngredient\": [\n    \"180 g Istarski pr\u0161ut\",\n    \"180 g Dalmatinski pr\u0161ut\",\n    \"240 g pane rustico\",\n    \"180 g formaggio ovino semistagionato\",\n    \"200 g fichi freschi\",\n    \"100 g olive da tavola\",\n    \"30 ml olio extravergine d\u2019oliva\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Temperare i pr\u0161ut\",\n      \"text\": \"Togliere le confezioni dal frigorifero 20 minuti prima del servizio, mantenendole chiuse o ben coperte. Il grasso si ammorbidisce leggermente ma le fette restano fresche.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Preparare il tagliere\",\n      \"text\": \"Creare due zone distinte e disporre pane, formaggio, fichi, olive e olio lontano dal centro del confronto.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Affettare o separare le fette\",\n      \"text\": \"Ricavare fette sottili seguendo la fibra. Rifilare soltanto le parti secche e conservare una piccola quota di grasso. Le fette si piegano senza rompersi.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Disporre senza comprimere\",\n      \"text\": \"Sistemare l\u2019Istarski pr\u0161ut su un lato e il Dalmatinski pr\u0161ut sull\u2019altro, con due fette campione al centro. 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