Geographic and Cultural Influences on Culinary Diversity
In Europe it is hard to find a country in which, in such a small area, so much diversity exists as in Croatia. Its geographically curved shape, like a horseshoe, demonstrates many distinctions and peculiarities that distinguish the north-western region, belonging to Central Europe, from the southern, more Mediterranean area. Both areas are linked with modern highways enabling travel between them of just a few hours.
The historical turbulence, geographic and climatic features, diversity of cultural heritage, the details of original traditions, customs and habits, the varied characteristics of rural and urban localities, all contribute to the wealth of Croatia's culinary diversity. But in this relatively small area, these differences are often very strongly intertwined, often to the extent that the original cuisine is unrecognisable and subject to influence and cross-fertilisation from one region to another, from rural to urban and from traditional to a new contemporary context.
The gastronomic culture of Croatia is undoubtedly one of the most interesting and richest in Europe, primarily because it unites the richness of Central European, Mediterranean and Eastern cuisine, but also because it is based on an extremely healthy food. Refined European gastronomy connoisseurs will recognize on the plates of the Croatian cuisine achievements of the former rulers of its regions, from Vienna to Istanbul and Venice, but also a precious legacy of people's cuisine, developed in conjunction with the modest possibilities of individual regions.
Sustainability and Regional Ingredients
Regardless of whether it is anchovy, which is considered a food resource of Dalmatia, livestock on the Dalmatian islands and inland, wildlife in the mountain and the lowland part of Croatia or forest fruits in the woodlands of the country, Croatia's gastro culture has always been developed in harmony with the climate of the region and, of course, the material wealth of the population. The necessity and originality of many regional people's cuisines today, in modern conditions, are one of the strongest assets of the national cuisine. Croatia has turned its ecologicalal preservedness into an unforeseen culinary advantage.
Croatia is a country of healthy food, originating mainly from the greenery of naturally preserved landscapes untouched by the harmful effects of excessive industrialization. Because of that, many Croatian culinary delights are unique in Europe and the rest of the world.
Unique Ingredients and Regional Specialties
Mali Ston's oysters Ostrea edulis, islands' lamb, a wealth of freshwater and marine fish, shellfish and crabs, one of the best olive oils in the world, Pag's cheese, Slavonian kulen (hot sausage), Istrian Boškarin (less known type of beef originating from Istria), truffles and asparagus, Dalmatian chard, arugula, artichokes, broad beans, mišancija (Dalmatian mixed herbs) and other types of vegetables, smoked ham and bacon from the Dalmatian hinterland, naturally bred Zagorje turkey, rich wildlife and wild berries, potatoes from Lika and Međimurje's cabbage, rarities like butarge (salted and dried fish roe, a rare and precious delicacy), dried fish eggs, or dried tabinja (a rare fish) which many consider more tasty than dried cod - these are the ingredients on which the best Croatian gastronomy is based and which, thanks to tourism, has become well-known in Europe and worldwide. The development of gastronomy has been strongly supported by tourism development, and the partnership of these two disciplines influenced the re-appraisal of the gastronomy and wine culture and its adaptation to modern conditions and needs. Our long neglected cuisine has finally become a treasured and properly valued occupation, and more and more young and educated people get drawn to catering, hospitality, agriculture, fisheries, orchards and vineyards. They are conscious that this is a potentially lucrative part of the Croatian economy in which demand is on an upward curve.
Historical Influences on Croatian Cuisine
As in a theater of the absurd, many historical misfortunes on Croatian soil in modern conditions turned into a national culinary advantage. When the conquerors of its regions in the changed historical and social circumstances retreated, they left behind a valuable gastronomic culture, which today, we have as a legacy. When, due to the political and social climate, we were not developing as fast as today's highly developed European countries, our regions, for a variety of reasons, were spared from ecologicalal disruption and pollution, inevitable accompaniments of rapid development, which in turn promoted the production of healthy food.
A country that is capable of offering on the same menu grilled dishes with an oriental tradition of preparation, sea fantasy dishes which summarize the best Mediterranean ways of preparing seafood and imaginative pasta as well as Wiener schnitzel and strudel along with many irresistible folk dishes of indigenous origin - such a country does not have to worry about its culinary future.
The anticipated development of tourism is an additional accelerator for widespread recognition of Croatian gastronomy and of one of the most attractive European cuisines, all accompanied by a growing range of premium wines which follow the development of Croatian gastronomic culture.
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