Slavonian gastronomy is characterised by excellent smoked meat products, specialties of freshwater fish and sumptuous desserts
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Slavonian Kulin was the first Croatian food brand with protected origin, and it has since also become part of the world's gastronomic heritage.
8 Gastro culture is an important part of the general culture of the Sla vonia n r egi on while its outstanding hospitality is one of the important features of Slavonian tradition and ancient customs. Communication channels and human relationships are associated with food preparation and the way it is served, while an abundance of food is considered to be the trademark of every Slavonian house.
The Slavonian plain is the largest fertile area in Croatia and that fertility is the source of an enduring wealth of varied and imaginative Slavonian cuisine. The plain is intersected by the rivers Sava, Drava and Danube, which enrich Slavonian tables with freshwater fish and many specialties including carp, perch, catfish and other fish. But Slavonia is not merely the plain, as is often thought, but also has a mountainous landscape in the western part, where some of the most important wine-growing areas in Croatia are found.
Gastro culture is an important part of the general culture of this region and outstanding hospitality is one of the important features of the Slavonian tradition and ancient customs. Communication channels and human relationships are associated with food preparation and the way it is served while an abundance of food is considered to be the trademark of every Slavonian house. This is equally true in Baranja, the easternmost part of Croatia.
Cookery is an important topic of discussion for every Slavonian and Baranja resident, but also a way of life and a source of satisfaction. You have hardly sat down before your host is offering you some local specialties, because no house has a lack of local sausages, Kulin (kulen), bacon, crackling, plum brandy-
Local Kulin Galović became the first Croatian food brand with protected origin (followed by the protection of Istrian prosciutto, Pag's cheese and Slavonian plum brandy and, recently, the trademark Greaves Galović.
The basic prerequisite for the continued quality of every product, including kulen, is strict quality control of the raw materials from which the food is prepared. Pigs must be kept in the open and fed with healthy food (acorns from the Slavonian forests, corn, barley, oats and clover). The recipe for the preparation of kulin is not some special secret: it is based on the good quality of the raw materials and proper stuffing into bags made of pork intestine, for which you need a superb craftsman. Only 10% of the highest quality of meat (ham, pork, shoulder, neck with no fat) of the total weight of pigs aged between 12 and 20 months ends up in kulin: the rest is processed into other products.
After the kulin is stuffed, it goes to a smokehouse, where it stays, for short periods, exposed to light smoking for seven to ten days in smoke from burning hornbeam and beech. Next is the process of ripening, in a room where natural ventilation is ensured and optimum humidity reached, which allows the kulin to get coated in noble rot. In the process of ripening, kulin loses about 50% of its original weight. The entire process, from pig slaughter to bringing kulin to market takes six months. Many households in Slavonia produce this most famous Slavonian sausage specialty, which is included in the global culinary heritage and a modern industrialised version of the sausage is produced in Belje.
Kulenova seka (literally kulen's sister) is almost equally as valued as kulin (or kulen). It is of a similar composition as kulin and stuffed into beef intestine, which undergoes the same process of smoking and drying, but because of its thickness, it is slightly shorter. Lovers of meat products will be delighted with crackling (greaves) - bacon cut into small pieces, melted in a large kettle on the hearthstone and then pressed in order to separate it from excess fat.
Various types of sausages, from mild to very spicy, like švargla, smoked ham and other products complement a wide repertoire of cured meats for which Slavonia is at the forefront of the national gastronomy.
For centuries Slavonian cuisine has been exposed to various influences, from Hungarian and Austrian to eastern cuisines, but it never lost its own originality but only enriched it with new recipes and culinary experiences.
Fiš-paprikaš (hot paprika based fish soup) or fish stew/soup is one of the favourite dishes of Slavonia, and chefs say that - in addition to using fresh fish - the secret of its preparation is in the high quality of paprika powder, whose piquancy is determined by customer preferences, and fish stew can be served with a mild variant or an extremely spicy one.
Freshwater fish are prepared on the grill, but also in a very special Slavonian way - baked on a long fork over an open fire on coals. In more recent times, in the prestige restaurants they serve fish greaves, as an appetiser - a pâté made of ground crackling, with added cucumbers, sweet red pepper, mustard, onions and pressed garlic.
Catfish, a freshwater fish, are usually prepared as perkelt or in a stew: add the cleaned pieces of catfish to braised onions, add
Jolly, songful and hospitable Slavonian bećari and snaše (local man and woman) will turn each guest's visit to Slavonia into an unforgettable hedonistic trip.
peppers, tomatoes, garlic and spices, and after twenty minutes of cooking, serve the perkelt with pasta.
A very popular dish as well is čobanac - a legendary shepherd's stew - the finest when prepared in a pot on the fire. The pot's bottom is lined with chopped onions mixed with fresh peppers and then the meat - sheep, lamb, beef or veal - is added to it cut into cubes. Add water and wine, plus tomatoes, cook until the meat is tender, then add a little bit of cream and some more wine depending on the specific taste and finally add dumplings.
Slavonian cuisine is unthinkable without sweets. The typical cakes such as salenjaci - a dough with added minced bacon, folded several times and stuffed with nuts or jam, baked in the oven or gužvara - a dough filled with walnuts or poppy seeds, baked in the oven, are just a few of the ancient recipes for making sweet delicacies.
Walnut cake, poppy cake, various kinds of festive and cream cakes, gingerbread, bear paws (biscuits shaped like bear paws), va - nilla cookies and peach cookies are just part of the Slavonian dessert menu, especially sumptuous when prepared for and served at special occasions / celebrations such as births, christenings, engagements, wed - dings, harvest work, pig slaughter-
Slavonian oak forests are the ideal environment for forest fruits. Most picked are various kinds of mushrooms, which are most common on the menu in their harvest season.
Just as the home of Malvasia is Istria, so Slavonia became homeland to Graševina (Riesling, although this is one of the domesticated varieties). From the wine-growing areas around Kutjevo and Ilok, but also from the vineyards of Belje, come some of the best Croatian continental wines, Riesling and Chardonnay and in recent times also red wines of a very high quality: merlot, pinot noir, etc. Kutjevo's and Ilok's cellars with a long tradition of wine production are the oldest ones in Croatia. The best Slavonian wine producers have opened their cellars to visitors, so the wine tasting rooms are an important part of tourism in the Slavonian wine routes.
Agritourism in Slavonia, as in many other Croatian regions, is rapidly developing and the advantage of this type of tourism is an abundance of gourmets attracting visitors who appreciate the autonomous kitchen.
By temperament, Slavonians are jolly fel - lows and their joyful mood is accompanied often with the inevitable tamburaška music (Croatian tamburitza /tam•bu•rit•za/ is a folk song played with a tambura - cousin of the Russian balalaika and the Italian mando - lin) that accompanies each party. The mood is further enhanced with fine and imaginative cuisine and wines. The well-known Slavonian bećari and snaše (local men and women) hospitality will turn each visit to this region into a hedonistic unforgettable trip.
From the many popular restaurants that offer authentic Slavonian cuisine, one should definitely visit the Baranjska Kuća in Ka - ranac, Kovač Čarda in Suza, Restaurant Zdjelarević in Brodski Stupnik and the res - taurant at the Hotel Osijek in Osijek.
And after enjoying Slavonian cuisine, not only for the purpose of spending excess calo - ries, it is recommended to visit the famous Kopački rit, a unique natural phenomenon in the world, where it will also be possible to try some of fine Slavonian dishes.
Health Benefits of Slavonian Cuisine
The area of exceptional gastronomic luxury comes from optimum climate condi - tions that suit the plant world.The number of crops which cannot grow here is almost negligible.
Rivers, swamps and forests teem with wild - life and Slavonia prides itself on its excellent venison.
Game and venison dishes are deeply rooted in the diet of the region. The meat of wild fowl, deer, boar, rabbit was always used here for food. The meat of wild animals is rich in minerals, especially iron (Fe), which is one of the reasons for a lower occurrence of anemia in the population that consumes these high-quality foods. In Slavonia full meals normally consist of a sequence of several dishes, and the portions are much larger than in other regions. Spices are fa - vourite ingredients of any meal and are in - tense- so the red paprika that gives colour and flavour to stews and fish paprikas as well as to the unique kulen - mark the re - gional cuisine.
Local Groceries and Ingredients
- Pheasant
- Carp
- Oyster mushrooms
- Venison
- Freshwater fish rolls
Dishes
- Pheasant soup Venison steak Fish
- Carp
- Pheasant pâté
Wine Production and Varieties in Slavonia
This is the largest tourist region, as well as wine-growing area - the largest area of vineyards with the largest production and export of wine. Slavonia is a leader in many fields, but, it should be stressed that the best white wines of the Croatian mainland come from here. The region stretches from Virovitica and Daruvar in the west to the Danube, encompassing the eastern Croatian borders, including the finest and most di - verse locations, where grapes are tradition - ally grown and many residents depend on it. According to vineyard legislation this region comprises of two sub-regions (Slavonia and Danube); thirteen vineyards in total and here the largest wine producers are located. In addition to the few large, most of the smaller manufacturers originate from family farms, but compared to other Croatian re - gions, Slavonia records the largest vineyards by manufacturer. Modern technology is ap - plied, superior varieties are planted, so the wines are of high quality - Slavonian wines regularly receive awards and recognitions at national and international competitions.
The tradition of wine growing in Slavonia goes back to the third century when the Ro - mans planted grapes on the slopes of Fruška Gora, and then it spread throughout the region. From then until today, there are many records about the quality of wine and the importance of its production for the wider economy - the vine has become one of the most important agricultural crops in Slavo - nia.
Vineyards and Production Conditions in Slavonia
Slavonia occupies a very large and diverse mountainous area bounded by the rivers Drava, Sava and Danube. The majority of vineyards are situated on the gentle and spa - cious slopes of the mountains Dilj, Psunj, Požeška Gora Papuk, Krndija and Fruška Gora and on the hills above the rivers, where large water surfaces create a very favourable microclimate for the production of quality grapes. Between individual vineyards there are large differences in environmental conditions and going towards the east on the mountain the climatic features become typi - cally Pannonian. But these differences are manifested in a variety of wines, and Slavo - nia is the Croatian leader at that too.
The main production is located around the cities Kutjevo, Đakovo, Ilok, Erdut, Daru - var and Slavonski Brod. The vineyards are located on higher ground, usually 150-350 m above sea level and at the far east, near the Danube, the grapes are even planted un - slavonia
der 100 meters. The climate is continental, moving from west to east temperatures rise and rainfall decreases. Thus, in the west re - gion the average annual temperature is 10.5 °C and rainfall is about 900 mm, while in the Danube region temperatures are around 11 °C and rainfall is 650-700 mm. But because of a favourable annual distribution drought is rare. The soil is very diverse, from the Danube's and Podravina's type of sandy to brown calcareous soil and red soil, but they are all suitable for growing grapes.
Generally speaking, Slavonia is also in terms of natural conditions well suited for produc - ing quality wines. As in other continental vineyards here too white wine predominates while more heat and sunshine and less rainfall in the region of Slavonia is reflected in their characteristics - they are usually full, medium to high calorie wines, with a very nice fruity aroma. In recent years, especially from the Danube locations we get the great red wines. This is a result of technological changes, planting of better varieties and ac - cording to some, global climate changes as well. But, without going into the reasons behind this, the fact is that this area offers a lot of excellent wines in all categories and justifiably deserves the title of best Croatian region.
Wine Varieties and Key Producers
Riesling, the variety known in neighbour - ing countries under the names Riesling Italico, Welschriesling or Laški Riesling is not a Croatian variety, but it certainly achieves the best quality here. It is the most impor - tant and most widespread variety in Croatia in general, but the best wines of this variety come from Slavonia. It certainly grows in some Slavonian and Danube locations un - der ideal conditions, so we can responsibly say that some Croatian Graševina is among the best varieties of wines in the world. Full - ness, freshness and a well-developed aroma are characteristics of the Slavonian Riesling; these wines are regular companions of the wine and gastronomic offer throughout the country. There are almost no producers in the region that do not have Graševina in their vineyards; it is usually the founda - tion wine in most of cellars. Apart from the regular wine harvest, Graševina also makes Prädikat wines (superior quality wines, from the German system of designation) and so Graševina has won many medals for Kutjevo original and icy harvests varieties. For the last 20 years, Chardonnay has been the most widespread variety in young vineyards. Sla - vonian wines of this variety are an excellent compromise between heavy and high in alcohol Chardonnay from the south and light, fresh and undefined varietal wines from the north.
Pinot (white, grey and red) is traditionally grown here; they give high quality wines from all wine regions of Slavonia. However, the most aromatic characteristics are reflected in the western region, which is understand - able given the somewhat different climatic characteristics. However, Sauvignon Blanc, as a typical aromatic variety, gives excellent wines throughout the whole region, although there are obvious differences related to loca - tions - towards the east part of the region floral aromas gradually turn into fruity ones, the body is fuller with a more intense flavour. Traminac is also found throughout Slavonia, but the best known come from the warmer parts of the region, Kutjevo, Đakovo, Erdut and Ilok. A very intense smell, fullness and a high alcohol percentage are common in the description of eastern Slavonian Trami - nac, which is perhaps not typical of most of its wines from other regions, but it is exactly those features that gave it the high reputation that it enjoys in Slavonia today. In addition, the Graševina is the most common variety used for production of Prädikat wines. Ries - ling rajnski has found excellent harvesting conditions in many Slavonian locations, it is grown throughout the area, but also more typical varietal wines can be found in the western and central parts of the region.
Rizvanac (Müller Thurgau) is weaker today than before, but in central Slavonia it can give very good results. In recent years, Ze - lenac slatki (Rotgipfler) is being produced in Slavonia again, this was an almost forgotten variety in Croatia. The first harvests justified the expectations, versatile and very good wines can be produced from this type; Silvanac zeleni is one more white wine that could be mentioned here and the red assortment is led by Frankovka, the most common red grape variety in continental Croatia. The best wines are produced in prominent, warmer locations in Kutjevo, Feričanci and Danube. To a lesser extent we encounter Zweigelt, Gamay, and today all major areas are used to produce leading global wines such as Merlot, Cabernet Sauvignon and Syrah lately. Although these varieties have been known for a long time, and some traditionally gave good results (Merlot), the ap - plication of better technology in Slavonian vineyards and cellars has led to the production of the finest red wines and to winning prestigious continental awards. Among the red varieties portugizac should also be men - tioned, which is grown here to a lesser extent than in the west, but certain years can give notable wines, which are also typically con - sumed while young.
The biggest Croatian producers of wine are located in Slavonia, they occupy large areas and produce substantial amounts of wine and they consist of a few medium and many small family wineries. The largest producer is Agrokor Inc, who at their wineries (Belje Cellars and Ilok Cellars) produce a large number of wines in all qualitative categories, but we can also say that these wines are excel - lent value for money. Some of them received awards in recent years and the gold medal was given for the Merlot from the wine cel - lar Belje, 2008 vintage. The gold medal was won at the prestigious competition at the recent Decanter World Wine Awards in London. Graševina wines from the same cel - lar are also among the best in Croatia and the famous dessert wines Traminer from Ilok are well-known too. Kutjevo Inc. has a premium Croatian range on offer in recent years and besides its traditionally high qual - ity Graševina, it offers to the market a large number of brands, wines from regular har - vests and Prädikat wines. Pinot Gris, Chardonnay, Pinot Noir, Sauvignon and Traminer are just some of the varieties on offer.
Amongst the big manufacturers of wine that should also be mentioned is Đakovo's Wines Inc., which produces a similar range of wines as the ones already listed, including Badel 1862 and their cellar in Daruvar, which pro - duces highly sought Graševina and excellent Sauvignon Blanc. There are also Feravino Inc. from Feričanci (its Graševina was a champi - on in 2009 and they also produce a good traditional Frankovka), Erdut Vineyards Inc. (Traminac, Riesling), and agricultural enterprise Orahovica Inc. (the famous Silvanac zeleni). Besides these bigger manufacturers which occupy the largest areas and have the biggest production of wine in Slavonia and were created from formerly socially owned enterprises, nowadays there are also many medium-size wineries, comprising small family cellars. These are Kutjevo winemakers, Krauthaker (multiple award-winning wines, traditionally good Riesling and Chardonnay and Sauvignon Blanc and a very interesting sweet Zelenac) and Enjingi (one of the pioneers of private production, a standard good Chardonnay and Riesling, Pinot Noir and some excellent Zweigelt and Venje vintages, agreat white cuvée of several varieties). Of the other manufacturers we should also mention the vineyards of the Kutjevo family Adžić (a very popular Riesling), Galić (a new producer, excellent Chardonnay and Sauvignon Blanc), Mihalj (also excellent Riesling), Lukačević (causing attention with its Pinot Gris), Jakobović (Riesling, Rhine Riesling). Among the medium winemakers we have Zdjelarević (Slavonski Brod Vineyards, one of the first privately owned winemakers), which along with a good range of wines (Chardonnay and Riesling) offers hotel services too. In recent years excellent wines are produced by prominent Josić, Kalazić and Gerštmajer from Baranja. The Slavonian wine scene contains many more promising winemakers but it is impossible to mention them all here, but they are already attracting world attention and will certainly play a major role in the production and range of wines of this region in the future.
In addition to great wines, Slavonian wine makers including the smaller ones are in most cases focused on wine tourism as well and combine their wine with the beautiful landscape and gastronomy of the region.