Labinski or labinjonski krafi is a traditional Istrian dish originating from Labin. The dough for this pasta dish is made with a combination of flour, eggs, and water. Once thinly rolled out, it’s usually filled with a savory-sweet mixture of cow’s and sheep’s milk cheese, rum-soaked raisins, lemon peel, spices such as cinnamon, and sugar.

If the filling is too thin, it’s recommended to add some breadcrumbs to thicken it. The rolled out and filled pasta dough is then topped with another layer of dough, and the krafi are cut out into desired shapes and boiled in salted water. Once cooked, the krafi can be served in sweet or savory versions.

As a sweet, they are sometimes fried in oil and drizzled with a creamy caramel sauce, while the savory versions are typically drizzled with leftover pan drippings from roasting meat or they can be served as an accompaniment to meat dishes and žgvacet.