stay in Croatia is
not just a pleasure for your eyes, it is also an ideal opportunity to
your taste buds and savour some of the local specialties. You can sense
it while sitting at almost every restaurant table
offering popular dishes named after Croatian regions: Pag cheese,
Slavonian kulen, Drniš prosciutto, Istrian soup, Cres lamb, Gorski
Kotar belly, Kvarner shrimp, Zagorje štrukli, Ston oysters, Vis and
Komiža bread, Međimurje gibanica … The tastes of these dishes are all
different, yet have a clear link – they are Croatian and they are
excellent. All this combined in a natural harmony of distinctive wines,
quality olive oil, excellent cheeses and tasty fresh produce.
The area known
as Croatia today has been a crossroads for number of conquerors
merchants for centuries. A large number of good trade routes passed
the Croatian region, such as those for spices. All this created
eating habits, refined mixture of different types of cuisine and
methods of food preparation influenced by Celt, Illyrian, Roman,
Italian, French, Hungarian to Viennese cuisine and tradition.
Croatian cuisine is represented by a full table high quality
taste them and you will be asking for the recipe. Croatian desserts are
well known all over the world. Variety of quality food is huge and
town, not to mention region has it's own local specialties.
If you are
in continental part of the country you will find variety of heavy
particularly meat, salads and side dishes. On other side, light highly
valued dietary meals with its many varieties of seafood specialties
by cooked or fresh vegetables, olive oil, herbs and light spices could
be enjoyed in Mediterranean Croatia.
When you are in Croatia, you must
not miss: strukli, orahnjaca and turkey with mlinci of Zagorje;
(savory strudel) of Medjimurje; kulen and fish fricassee of Slavonia;
or goat "ispod peke" of Lika (lamb or goat roasted under an earthenware
dish in the fireplace; Dalmatian prosciutto ham and cheese from the
of Pag; smoked meat, bacon, or sausages and fresh cottage cheese with
cream of Podravina; cream slices and excellent tortes favorite sweet
in Zagreb, to name just few.
The secret of the fabulous taste of
coastal cuisine is in its digestibility and simple preparation, yet the
idea that simplicity means everyone everywhere could prepare them would
be deceiving. The tradition of grilling and roasting fish and
of the sea in this region has been carried on from generation to
whereby the proper grilling technique often depends on the type of wood
or wood briquettes chosen to do the gradele (grilling) and grilling
In addition to this comes the tantalizing taste of Dalmatian olive oil,
and the particular taste of the totally fresh fish and delicacies of
sea. You must not miss superlative seafood specialties when you are
coastal part of the country (black risotto, scampi na buzaru, fresh
on gradele, seafood salads, old fisherman's soup, pasticada with njoki,
salty sardines, rozata cake and much more.
Croatian Recipes - A
great collection of old and new Croatian recipes. Since our family
had been such a mixture, my mother's Traditional Croatian Recipes
that fine mixture of different types of influences in her cuisine and
of beautiful Croatian dishes, what was called lather "mother's version
When I started my cooking journey, my mother's recipes,
experiences of working with her, and new culinary trend with much
version of cooking, made influences and reflected in my traditional
cooking and recipes.
Story About Paprenjak - The Paprenjak - the traditional Croatian
pastry is according to its ingredients - honey, walnuts and pepper,
contradictory as the Croatian history itself: a sweet-peppery bite to
taste of many. How many times through the centuries and even in the
times, have invaders grabbed at this tasty bite made of the perfect
of Central Europe and the Mediterranean, tearing off the sweet glaze
leaving us the peppery reality!
- Database of recipes from Podravka d.d.
Collection of recipes and general cooking info.