Central Croatia is the home of cheese and cream, and famou s dairy products
Did You Know: Varaždin's Klipić, Croatia's Croissant
Varaždin's klipić, the Croatian version of a French croissant, is a short breadstick of a golden colour and wonderful taste, is usually served at breakfast, but also on many other occasions. It dates back to the 18th century and represents the first Croatian protected bread product.
9 Central Cr oa tia inherited the best from their close neighbours while preserving its native foods from oblivion and has given them contemporary features that have not jeopardized their original quality. That is why the gastronomy of Central Croatia is clearly positioned on the national culinary atlas.
Central Croatia's Cuisine is strongly influenced by Central European cuisine, mostly Hungarian, Austrian, Slovenian and Czech, but along with it - cultivating ancient folk recipes that accurately reflect the strengths and uniqueness of the area where they were born - manages to maintain its originality. From Zagreb, bypassing or passing Medvednica, we enter the Croatian Zagorje, a tame undulated region which is reminiscent of Italian Tuscany and which, by its configuration, already reflects its natural diversity that will show up strongly in the culinary details. And among these extraordinary gastronomic minutiae, a place of honour belongs to one extraordinary dish - turkey with dumplings (mlinci) - which most strongly defines the culinary identity of the Croatian Zagorje. Zagorje's turkey, the only Croatian indigenous breed, is hardly bigger than a chicken, lives naturally and feeds on natural food, grows slowly and weighs no more than three kilos and its meat quality differs greatly from those that are artificially reared and can reach twice the weight.
Turkey roasted in the oven, if desired, with potatoes, is usually served with mlinci - dough rolled out until very thin, then baked on an electric hotplate or on an old-fashioned wood stove, then just immersed in boiling water, drained and poured over with grease from the turkey roast. Turkey with dumplings is usually served as a Christmas dinner, as well as during other holidays and festive occasions, and, as we know, in American gastronomy, turkey (without mlinci!) is a traditional meal served at Thanksgiving (Thanksgiving Day).
This specialty of Zagorje has spread to other areas in Croatia, all the way to Dalmatia, where roast turkey reared in the hinterland, is also considered an excellent dish. Turkey is a part of a long tradition of poultry farming, not only in the Croatian Zagorje region, but throughout Central Croatia, especially in the Varaždin area and Međimurje. Domestically bred chicken, roosters or baby chickens which, in their quality, are essentially different from those artificially bred, are regularly on the menu in this Croatian region, both in households and in restaurants. Poultry is prepared in various ways, baked, fried, boiled, grilled and in perkelt. Organic eggs, in quality and colour, also vary considerably from eggs bought in supermarkets, and is very often baked in lard, commonly used in other cooking too. When it comes to poultry, ducks and geese are among the praised specialties, which gourmets claim are the best in Turopolje, which has plenty of water and has a long tradition of superior breeding and preparation.
In central parts of Croatia, especially in winter, a typical continental food is served, such as ham or pork leg with sauerkraut, beans with turnips, sauerkraut with smoked meat, black pudding with potatoes and sauerkraut, sarma (cabbage rolls stuffed with meat), pasta with cabbage or spinach, beans with cabbage etc. Cabbage, fresh and pickled, is strongly represented in the gastronomy of the area and the most appreciated comes from the Varaždin region. Beans and potatoes, prepared in many ways, are also very often on the menus of local residents and an extremely healthy pumpkin seed oil is used in salads.
Pumpkin, often scorned, in recent times has experienced a real renaissance and is served in the most prestigious restaurants as a creamy soup or baked as a side dish.
Turkey with Dumplings: The Culinary Identity of Croatian Zagorje
What lamb is for Dalmatian gastronomy - pork is for the continental area. Pork grilled or roasted in the oven with potatoes is considered the biggest speciality. Crispy skin off succulent meat is for many an unsurpassed meat dish and the most appropriate dish for the climatic conditions in which it is served. Because of its juiciness, pork meat is suitable for barbecues and most often used are chops, neck and so called lungić or pork fillet. Pork kare is separated from bones and prepared in a special way: it is firstly marinated in oil and spices for two days, then roasted in one piece, the fat poured over it and finally stored in an earthen vessel and thus is suitable for consumption for a longer period of time.
Along with the traditional cuisine, restaurants such Vuglec Breg near Krapina, Kezele near Čazma, Zlatne gorice and Zlatna guska (Varaždin), Mala hiža near Čakovec and many others, today offer menus which include more sophisticated versions of traditional cuisine based on local ingredients.
Although, it is difficult to locate the original area whence the famous cheese and cream arrived in the local gastronomy, it is pretty certain that these milk products are, in many ways, unique in Europe. Croatian Zagorje is, certainly, at least one of homes of these delicacies, whose consumption is widely spread across the entire central Croatia and also in Slavonia, Lika and other regions. Home-cooked ham with onions, cheese and sour cream, sprinkled with paprika according to taste, together with homemade corn bread, locally called kuružnjak, is one of the biggest specialities of the continental cuisine and which is, with great pleasure and admiration, accepted by foreign visitors too.
Health Benefits of Central Croatian Cuisine
The change of seasons in Central Croatia is reflected on the gastronomic map of that area. The harmonisation of the traditional menu with the rhythm of nature shows all the splendour of crops and animal products that were used with great wisdom throughout all four seasons. Food was successfully stored also in times when the resources of modern gastronomy were not available.
Before we had refridgerators, pork meat was kept by first dipping it into fat and then stored in cold storage. For centuries due to low winter temperatures fruit and vegetables were processed and preserved in acid. Pickled peppers, pickled beets and sauerkraut are sources of valuable vitamins of high bio availability and natural probiotics, much needed during the long winter months.
Goose meat and dairy products ensure gastronomic variety to the region, but also exceptional nutritional versatility, one of the basic components of nutritional balance.
Central Croatia is a culinary crossroads of the region and it could be said that all the cuisines of Europe have crossed here. The movement of people and goods has left its mark and because of exceptional weather conditions in the region, there are hundreds of plant and animal species that form a part of this sumptuous cuisine.
During your travels in the summer, seasonal fruit and vegetables await you. You can taste some old varieties of apples.
Local Groceries and Ingredients in Central Croatia
Oats
- Cheese, cream and butter
- Pickled peppers stuffed with
- cabbage
- beet
- Trout, perch
- Meat from lodrice (meat stored
- in fat)
- Goose meat and its products
- Black pudding
Dishes: Traditional and Modern in Central Croatia
- Sauerkraut with baked black
- pudding
- Pork chop in its own sauce
- Trout in corn meal
- Hearty goose soup with
- vegetables
- Cherry strudel
Wine Production in Central Croatia
The tourist region of Central Croatia includes four wine-growing areas, the subregions Zagorje - Međimurje, Pokuplje, Moslavina and most of the subregion Prigorje - Bilogora. This is a typical continental wine growing area and thus here we find wines with these properties - mostly white, with accentuated freshness and fruitiness. Grapevines have been traditionally grown here since the Roman Empire and throughout history represent important agricultural crops. In recent years, viticulture has developed intensively in this area, a large number of small family wineries were formed, particularly in areas where tourism developed - there are more and more winemakers who offer wine in a tourism related context. New varieties and technologies are being introduced, the number of wines on offer increases, so this area is rightly becoming one of the most important areas in Croatia.
Vineyards and Production Conditions in Central Croatia
Vineyards of Central Croatia are situated on higher grounds and these are the slopes of the mountains (Kalnik, Ivančica, Bilogora, Moslavačka gora) or low mountains, which, especially on their southern slopes, have excellent conditions for producing high quality grapes. Vineyards can be found even above 400 m altitude, in some cases on very steep, but predominantly gentle and slightly inclined hills. The whole area is dominated by a continental climate, with warm, not too dry, summers and slightly keener winters. The lowest average annual temperature is recorded in the northernmost part, in Međimurje (10 °C, Čakovec), and gradually increases towards the south and east (11 °C, Sisak). Drought does not commonly occur in this area, due to good rainfall distribution throughout the year, although the annual amount of rainfall is not too high (800-900 mm). The soil is varied and usually of a lighter composition in vineyards. Most vineyards are located in Zagorje and Međimurje; this is a terrain of undulating relief, scattered across the gentle hills of Zagorje and Međimurje. This is the area of white wines, where most of the continental varieties give fresh and light wines, with very beautiful floral and fruit aromas. Similar landscape can be found in Pokuplje, where vines are now just returning to former positions, and to the east, on the slopes of Bilogora and Moslavačka Gora, there are more crops with new, modern vineyards developing.
Wine Varieties and Key Producers in Central Croatia
Conditions of production, especially climatic, have influenced the development of typical continental varieties. These are the varieties similar to those in the neighbouring countries (Slovenia, Austria, Hungary and northern Italy) which have existed in this region for the past hundred years. There are several valuable indigenous varieties, but, in general, we can say that the Central Croatia region is very rich in varieties, so the range on the market is very versatile. The most important variety is Riesling, usually the basic wine of almost all manufacturers. Although its grapes ripen later and it grows only in the best locations, due to many positive characteristics many manufacturers produce it. Its wines are usually fresh, medium strong, of a discrete aroma, and from these varieties, all categories of wine are produced. The varieties of Pinot group (white/blanc, grey/gris and red/ noir) have been grown in the local vineyards for a long time and because they mature early, they are very suitable to grow in almost all locations. Pinot Gris (Ruländer) have been among the most sought after wines for a long time, a white which has always been one of the most prized varieties and Pinot Noir is, without a doubt, the best choice for red wines of many manufacturers in this region.
In addition to high quality red wines, the production of sparkling wines is common. For sparkling wines, of which there are some of a very good quality in this area, - Chardonnay is a very widespread variety often used in recent years, as indeed everywhere in the world. But Chardonnay wines that grow under these climatic conditions are somewhat different from the heavy varieties in other parts of Croatia. Their main characteristic is freshness, fruitiness and elegant fullness, with a discreet developed varietal flavour - such wines are often produced in Međimurje and Croatian Zagorje. Riesling is also found in many vineyards, as well as Sauvignon Blanc and Traminac (Gewürztraminer), the variety of high aromatic potential is best expressed in such production conditions. These world famous varieties with great characteristics suppressed the indigenous varieties, of which only a handful are of economic importance. These are the Moslavac, also known as Furmint and Šipon - a variety which for years was used for the production of table, common and inexpensive wines, but lately in Međimurje great attention is paid to it. In addition to special regulations regarding wine production, the local manufacturers have founded an association and under the name of the local market - Pušipel - they place some excellent wines on the market.
In Moslavina and Pokuplje, we find another, less widespread, but excellent variety of great qualitative potential - Škrlet. It is a very sought after wine because of its attractive characteristics - discreet scent, light but balanced flavors. In recent years, this sort has became the subject of numerous professional activities and research which have local support, because the wine Škrlet has become the trademark of many local manufacturers. There are several other less abundant white local and foreign varieties whose wines can be found on the market, but lately also more and more blends that attract attention. Besides the aforementioned Pinot noir, red wines are made mostly of Frankovka, which gives only looked-for characteristics for just a few manufacturers and more recently Merlot,
Cabernet Sauvignon, Syrah, etc., but in this area, they are of a high quality only and in a few locations.
There are many manufacturers in this region, most of them small family farms which started production for a wider market ten or so years ago. Most of them are in the northwest region, to mention only few - in Međimurje: Agromeđimurje Inc. (produces good and cheap wine), Bobnjar (excellent Sauvignon), Lovrec (large selection of quality wines), Cmrečnjak (Rhine Riesling, Pušipel) Dvanajščak -Kozol (Pušipel) Štampar (yellow Muscat), Jakopić (Sauvignon Blanc), etc., then in the Croatian Zagorje and Prigorje - Bilogora: Bodren Ltd. (expensive but excellent Prädicate wines, four gold medals from last year's Decanter World Wine Award), Šafran (Sauvignon Blanc, Riesling), Winery Vinski Vrh (Riesling, Pinot Noir), Petrovečki (many labels), Badel 1862 (Križevo vineyards Ltd. - known for Riesling in the category of less expensive wines produced en masse), Matočec (excellent Pinot Gris from Podravina sands), etc. Pokuplje is represented with only a few manufacturers, many of them located in Moslavina. Most of them produce wines from the standard, aforementioned varieties, however more and more of them are increasingly turning to production of the indigenous Škrlet (Miklaužić, Florijanović, Mikša, Jaram, Trdenić-).
It is worth noting that many family producers from this region are modern pioneers of wine tourism in Croatia - but besides wines they offer other products and services such as accommodation and food, combining in the best way all the virtues of the production of quality wines, a beautiful environment and good traditional cuisine.
Zagreb cuisine inherited the best from Croatian regional cuisines