Istrian žgvacet: stew with fuži or polenta

Žgvacet is an Istrian stew of pieces of meat in a thick sauce. It is made with chicken or beef, as well as hare and other game.

Žgvacet, žvacet and šugo

Žgvacet and žvacet are two Chakavian forms of the same name. Šugo usually means sauce, while žgvacet is the more precise name for the dish itself: pieces of meat in a thick sauce, not a side dish served with pasta or polenta.

Chicken žgvacet is widespread, but it is also prepared with beef, hare, roe deer and other game.

Fuži and polenta with different kinds of žgvacet

Mild chicken žgvacet is traditionally served with fuži. In this combination, žgvacet is the main meat dish, with fuži served alongside it.

Polenta is more often served with darker šugo made with hare and with game stews. This is not a strict rule, as žgvacet made with hare or roe deer is also served with pasta in Istria.