Visit to an Ostrich Farm
Mario Marici is an ex-naval officer in the Navy of the former Yugoslavia, who once during shore leave in South Africa was so fascinated by an ostrich farm, that he promised himself he'd also raise ostriches once he left the navy.
And that was what he did. In the beginning he thought that he'd only be raising the birds for meat for his family's use. But as word about his ostriches spread around, he started fulfilling orders from friends and acquaintances. Ostrich meat is classified as red meat and even tastes like beef, but with a big difference: it is low in fat and rich in iron. Soon, Mario had a bestseller on his hands, and he went into farming ostriches full-scale.
Last summer we visited Mario and his wife on their farm in the village of Majoli near Kanfanar in Istria. He was having some construction work done on the house and on the grounds, and because of this he had to cull the number of his birds. Normally he has as many as 120 ostriches on the premises, but at that time there were only about twenty. As we walked down several enclosures where families of two hens and a male bird each were kept, Mario told us that the young birds were raised until they were 24 months old. After that they would be ready for the dinner table.
After the tour, we were shown into a hall on the ground floor of the house, as we came through the patio. As we sat down, Mario's wife Liliana set out to serve us a four-course meal featuring the specialty of the house. For starters we had a creamy vegetable soup, accompanied by bread and a platter of various home-made sausages and hams. The main dish was a pot of ragout with potatoes, washed down by glasses of Istrian wine. For dessert we moved out to the terrace to enjoy the evening sunshine, as we were served a round of sweet sticky cakes and fresh figs. Topping this off were tiny glasses of Mario's special brew - lovingly referred to as "sixty-two - percent" - which he guaranteed was "good for the inside and the outside".
All products produced by Mario and Liliana are organic, and even the hams and sausages are made without any preservatives. Guests who come for the tour followed by dinner may also buy samples of the hams and sausages, ostrich eggs (one egg would amount to about 25 to 30 chicken eggs), and various cuts of the ostrich meat that they also deliver to several hotels and restaurants in the area.
For guests who wish to enjoy authentic country life in Istria, Mario and Liliana have guest rooms for rent for 25 Euros per person with half-board. The only downside with this bargain is that you have to share a common bathroom with other guests, and finding the place would be a problem if you don't have a car, as it's located in the hinterlands south of the Limski Canal. If you are seeking a gastronomic experience, Mario and Liliana also offer an all-you-can-eat and-drink deal for a flat rate of 120 Kuna. Reservations ahead of time are requested.
And that was what he did. In the beginning he thought that he'd only be raising the birds for meat for his family's use. But as word about his ostriches spread around, he started fulfilling orders from friends and acquaintances. Ostrich meat is classified as red meat and even tastes like beef, but with a big difference: it is low in fat and rich in iron. Soon, Mario had a bestseller on his hands, and he went into farming ostriches full-scale.
Last summer we visited Mario and his wife on their farm in the village of Majoli near Kanfanar in Istria. He was having some construction work done on the house and on the grounds, and because of this he had to cull the number of his birds. Normally he has as many as 120 ostriches on the premises, but at that time there were only about twenty. As we walked down several enclosures where families of two hens and a male bird each were kept, Mario told us that the young birds were raised until they were 24 months old. After that they would be ready for the dinner table.
After the tour, we were shown into a hall on the ground floor of the house, as we came through the patio. As we sat down, Mario's wife Liliana set out to serve us a four-course meal featuring the specialty of the house. For starters we had a creamy vegetable soup, accompanied by bread and a platter of various home-made sausages and hams. The main dish was a pot of ragout with potatoes, washed down by glasses of Istrian wine. For dessert we moved out to the terrace to enjoy the evening sunshine, as we were served a round of sweet sticky cakes and fresh figs. Topping this off were tiny glasses of Mario's special brew - lovingly referred to as "sixty-two - percent" - which he guaranteed was "good for the inside and the outside".
All products produced by Mario and Liliana are organic, and even the hams and sausages are made without any preservatives. Guests who come for the tour followed by dinner may also buy samples of the hams and sausages, ostrich eggs (one egg would amount to about 25 to 30 chicken eggs), and various cuts of the ostrich meat that they also deliver to several hotels and restaurants in the area.
For guests who wish to enjoy authentic country life in Istria, Mario and Liliana have guest rooms for rent for 25 Euros per person with half-board. The only downside with this bargain is that you have to share a common bathroom with other guests, and finding the place would be a problem if you don't have a car, as it's located in the hinterlands south of the Limski Canal. If you are seeking a gastronomic experience, Mario and Liliana also offer an all-you-can-eat and-drink deal for a flat rate of 120 Kuna. Reservations ahead of time are requested.