Loredana Sponza

My uncle presses olive oil a short drive from Rovinj, so I grew up knowing the difference between a good and an average bottle before I ever thought to guide anyone through it. On camera I show a wine cellar and a fish restaurant kitchen back to back, explaining how closely Istrian cooking still follows recipes brought down through families rather than restaurant trends. I trained briefly as a chef before switching to guiding, which is why I notice ingredients most visitors never think to ask about. My calls run at a relaxed pace, and I answer food questions in real detail.