One of the staple ingredients of Croatian cuisine, Istrian pršut or prosciutto is a traditional cured and dried ham. It is usually served thinly sliced as an entree, alongside some artisanal bread and sheep or goat milk cheese. Its production is the simpler than those of other prosciuttos, as it is not smoked and is processed without its skin.

Dagnje na buzaru is a traditional dish of the Croatian coast prepared with mussels as the main ingredient. The shells are scrubbed, placed into a pot with lukewarm water, covered, and lightly heated until all of them crack open. Olive oil, garlic, parsley, and a bit of pepper are sautéed, then mixed with the mussels and maybe a few slices of lemon.

Fritaja sa šparogama is a popular Istrian egg-based dish. Its key ingredients are wild Istrian asparagus – slightly bitter and with an aroma that is reminiscent of the sea, Istrian pines, and aromatic herbs. The dish is prepared by combining the asparagus with olive oil, onions, eggs, and simple seasonings such as salt and pepper.

Janjetina ispod peke is a traditional lamb specialty that calls for preparing the meat under a metal, bell-like dome or lid called peka in Dalmatia or čripnja in Istria. The meat is usually combined with potatoes and vegetables such as onions, tomatoes, carrots, and zucchinis, and the whole thing is then commonly drizzled with olive oil.

Frittata al tartufo is a traditional Umbrian and Istrian dish made with a combination of eggs, black truffles, olive oil, salt, and black pepper. This simple dish is made by pouring beaten eggs into a pan with hot olive oil, and then adding thin shavings of truffles, salt, and pepper to the pan.

Even though the combination of fuži (Istrian pasta variety), butter, and truffles is a common item in many Istrian restaurants, the dish is often made with the less aromatic black truffle, and in the worst-case scenario with truffle oil or tartufata - both of which are flavored with a fake truffle aroma.

This traditional Istrian stew-like soup is prepared with kidney beans, potatoes, and sweet corn, locally named bobići. Maneštra od bobići is cooked with the addition of dried pork meat, and for extra flavor, when the beans and corn are almost fully cooked, the dish is finished with the so-called pešt, a special kind of mash made with bacon fat, garlic, and parsley.

Istrian žgvacet od kokoši is typically prepared with chicken drumsticks and thighs, which are first pan seared and then simmered in a sauce based on tomatoes and onions. This rustic Croatian dish has its roots in Italian guazzetto which denotes a specific way of preparation, namely simmering the ingredients in a small amount of liquid.

Fuži s tartufima is one of the most popular Istrian specialties – a delightful combination of traditional fuži pasta and the famous Istrian truffles. However, one should be careful when ordering the dish - there is a chance you won't taste real truffles, but truffle oil or tartufata instead - both of those are flavored with a toxic gas that has a fake truffle aroma, while the inexpensive and bland black summer truffles are shaved over the dish only as garnishes, although consumers might think that's where the flavor of truffles in this pasta dish comes from.