Sulla costa adriatica la šalša – la salsa di pomodoro – è da sempre il simbolo dell’estate. Le nostre none la lasciavano sobbollire per ore sul vecchio fornello, diffondendo un profumo che si sentiva in tutta la via. Una šalša può avere cento varianti, e nessuna è sbagliata. Ogni casa ha la sua ricetta segreta: la quantità di cipolla, l’ordine delle spezie, quel piccolo trucco nascosto. Quando il piatto è vuoto, la šalša resta. E allora si točaš (si fa la scarpetta col pane) – e il pane non basta mai.

Il pomodoro arrivò in Europa nel XVI secolo, e la šalša nacque dal desiderio di non sprecare quelli troppo maturi – con un po’ di aglio ed erbe per “aggiustarne” il profumo, e l’olio d’oliva per conservarli più a lungo. In tutto il Mediterraneo la salsa di pomodoro ha assunto mille forme: šalša in Istria e Dalmazia, sugo/salsa di pomodoro in Italia (soprattutto nel Sud, tra Sicilia e Calabria), sofrito e altre salsas in Spagna. Per questo produciamo la nostra passata 100% biologica – perché ognuno possa creare il proprio gusto di tradizione, il sapore dell’estate, o piatti più raffinati che questa base pura può elevare a un altro livello.

Chiavalon 100% BIO tomato sauce is pure Mediterranean in a jar – made from carefully selected, fully organic tomatoes grown in the sunny fields of Istria’s Raša valley. With no added preservatives, artificial colors, or flavors, it delivers the authentic taste of the Mediterranean – perfect as a base for your favorite recipes, from classic šalša to more complex dishes.

Today, we’re taking you through the scents and flavors of an Istrian summer – with dishes where šalša takes the spotlight.

Eggs in Šalša as a quick brunch

It might not be originally Istrian, but it sure feels like home. On many village tables, when ideas or time run out, but there are eggs in the fridge and a jar of šalša, this rustic warm dish comes to life. Eggs are gently poached directly in the sauce, flavored with a touch of garlic and olive oil (we recommend Organic ), often with a sprinkle of parsley or dried oregano. Add some freshly baked bread, and it’s perfect – so you can wipe the plate clean.

Cuttlefish in red sauce

On Istria’s coast, šalša is a classic companion to fish and seafood. Sipa na crveno (“cuttlefish in red”) is slowly cooked in šalša with garlic, a drizzle of olive oil, and a splash of white wine. A bit of thyme or garden parsley often goes in, too. It’s served with creamy polenta. Pair it with our Romano for the full experience.

Stuffed peppers in Šalša, the way none made them

In the heart of summer, when peppers are ripe and tomatoes are in abundance, the kitchen fills with the smell of stuffed peppers baked in šalša. In Istria, they’re filled with a mix of ground meat, rice, and spices like parsley, pepper, and a pinch of nutmeg, then cooked in a thick, sweet sauce that wraps the dish in softness. Our Atilio is the perfect touch for this summer classic. Best enjoyed the next day, when the flavors have settled – and because, let’s face it, there’s never enough šalša.

Summer veggies in Šalša

When the garden gives you everything – zucchini, malancane (eggplant), beans – nothing goes to waste. The veggies are fried or roasted, then gently simmered in šalša enhanced with garlic, fresh basil, and olive oil – with Ex Albis playing a starring role. A dish that can be both main and side, seasonal, light, and full of color.

There’s something magical about tomato sauce. Versatile, irreplaceable, the base of so many flavors. And it doesn’t hurt that tomatoes are packed with vitamins – like vitamin C (boosts immunity, protects cells), vitamin A (for vision and skin), vitamin K1 and folate (for blood clotting and DNA synthesis), plus vitamin E and minerals like potassium, which helps regulate blood pressure. When combined with Mediterranean herbs – basil, oregano, thyme, rosemary, parsley – the benefits multiply. These herbs not only enrich the taste of šalša but also bring anti-inflammatory, antimicrobial, and antioxidant powers to the table.

The season is here and lasts through August into mid-September. Tomatoes are ripe, sweetened and blushed by the sun. The scents of summer once again drift through the streets of Vodnjan, just like in the old days. If you’d like your dose of our organic passata, visit our webshop and stock up – so summer can last a little longer.