The Unique Flavors of Croatian Gastronomy
The geographical position of Croatia has determined its traditional cuisine. The Mediterranean diet with the domination of high-quality olive oil is a form of diet that the indigenous population, but also numerous guests prefer. The long tradition of tourism in Croatia spontaneously led to achieving high standards when it comes to the truth and quality of food; and culinary culture is the greatest ally of all those who for whatever reason, choose Croatia for their holiday.
Croatian gastronomic culture is a kind of collage that along with a primarily Mediterranean diet has elements of Eastern cuisine and very recognizable elements of the cuisine from the central, so-called continental Europe.
A rich variety of domestic products and a wide range of traditional dishes have stubbornly resisted modernization and stereotyped patterns of eating, which led to the preservation of the methods of food preparation that do not degrade the nutritional ingredients in food. But, that's not all.
The coast, which stretches over 6000 kilometres, is a natural salt room and everyone, who spends their holidays on the Adriatic, really enjoys a sort of salt therapy or halotherapy. Posolica (sea salt deposits) generated by the winds colliding with the sea surface and driven by the same wind disperses over the coastal zone and affects the soil composition and the chemical components of the flora and fauna. If we add to this the diet based on local produce and seafood, you are guaranteed to have the perfect holiday with balanced meals of highly nutritional properties.
On the other hand, continental Croatia is full of rivers and lakes and the perfect destination for those who want to be surrounded by nature. It cultivates a large number of crops that represent a rich diet in culinary and nutritional terms. The richness of the soil, abundant water supplies and optimum climate are the reason why farming is based on tradition with very little technological innovations.
o r h e a l t h f
Istra
Kvarner
- famous Kvarner shrimp - raw, briefly baked, na gradele (on the
- grill),in a stew, added to risotto
- or pasta, islands' lamb, goat and sheep cheeses, šurlice (home-
- made pasta with eggs), mineštra,
- deer, frogs, snails, dormice, wild berries and an abundance of
- edible mushrooms, strudels and
- cakes, fritters and kroštule (Angel wings), Rab's cake, Lovran's chestnuts, Vrbnik's žlahtina (wine)-
virgin olive oil, truffles, smoked Istrian ham, boškarin meat (meat of indigenous Istrian cattle), wild asparagus, goat and sheep cheese, homemade pasta (fuži, pljukanci), maneštra (thick vegetable soup), a variety of game dishes, pork loin and sausages with sauerkraut, stew with dumplings, seafood - fish (sole!), crustaceans (crabs!) and shellfish from the Lim canal, Labin's krafi, wines Malvasia and Teran-
Dalmatia
- plenty of fish from the sea, broth,
- lamb, beef stew with dumplings, Sinj's
- arambašići, frogs legs, ham and bacon,
- soparnik, olive oils, vitalac (a traditional dish from the isle of Brač, made of
- either goat's or lamb's innards), lamb tripe, goat, citrus fruits, artichokes with broad beans, Vis bread, fritters and kroštule, cherries, jujubes, figs,
- carob, Imotski's cake, Vis hib (minced meat made of figs, brandy and aromatic herbs usually served on special occasions), varenik (delicacies made with grape must), wines: Mali Plavac, Dobričić's Pošip, Vugava and Bogdanuša-
Split
Central Croatia
- turkey with dumplings (mlinci), free range
- chicken, rooster or baby chicken, home-cooked ham, chops, pork neck and pork loin, beans
- with turnips, sauerkraut
- with smoked meat, black pudding with potatoes
- and sauerkraut, cabbage rolls (sarma), cabbage
- with square pasta, beans with cabbage, creamy pumpkin soup, cheese
- and sour cream, cornflour bread, Međimurje pie, wines: Riesling, Pinot Noir, Moslavac Škrlet-
Lika
Karlovac
river (trout) and sea fish, well-known Lika potatoes, basa, catfish and škripavac cheese (similar to haloumi), smoked cheese, sauerkraut with meat (dried or fresh) and sausages, lamb, venison, mushrooms, berries (blueberries, wild raspberries, blackberries) apples, pears, prunes and nuts, local honey, donuts, Lika plum brandy, Gegić wine-
Dalmatia: Zadar
Pag's cheese and lamb, broad beans and artichokes, Swiss chard, arugula, zucchini, cauliflower, broccoli, tomatoes and all the rest from Zadar's hinterland, islands' olive oil, oily and white fish, grilled fish, boiled fish or in a stew, marinated and salted oily fish, sardines and tuna, prosciutto, Nin's pork, Maraschino and cherry maraska, wines: Debit and Maraština-
Dalmatia
- Ston's oysters, butarga, squash, vegetables from Konavle fields and Neretva river delta, olive oil, green
- menestra, macaroni with meat sauce, fish, lobsters, shrimps or prawns, Žrnovski's macaroni, eels, frogs, tangerines, birds such as coots, arancini, flan, kotonjata, mantala,
- Prošek (Croatian dessert wine), wines: Plavac Mali, Pošip, Malvasija from Dubrovnik, Grk and Maraština-
Dalmatia: Šibenik
white and oily fish (anchovy, mackerel and tuna), shellfish (lobster), mussels (scallops), Miljevac's ham, bacon, and various kinds of sausages, excellent cheese from mišina (traditional cheese making methodology of this region), bread (kruh ispod peke), lamb and kaštradina with cabbage, beef stew with homemade gnocchi, soparnik (mangold pie), beans, pasta, veal, turkey and rooster in the oven (krušna peć - bread oven), olive oils, grapes and herbal brandy, wines: Babić, Maraština and Debit-
Dubrovnik
Zagreb
- on Zagreb's table you can find food from Mediterranean, Slavonia, Zagorje, Prigorje, but also from neighbouring countries: beef or veal soup with homemade noodles, ajngemahtes (Croatian chicken chowder), stews of cabbage and leeks, ričet (barley porridge boiled with beans), broach, fried chicken,
- stuffed peppers, sarma (minced meat
- rolls wrapped in sour cabbage leafs),
- pig tripe, beans with sausages, lamb's lettuce, beetroot, Samobor's cream
- cake, poppy cakes, sweet rolls, wines: Kraljevina and Portugizac-
Slavonia
freshwater fish (carp, perch, catfish), kulen (sausage), kulen's seka sausage, homemade sausages, bacon, crackling, geese and ducks, deer, various species of mushrooms, fruit and vegetables, red peppers, salenjaci (traditional Slavonian cookies made with pork fat), walnut cake, poppy seed cake, various types of cakes, gingerbread, honey cakes, medvjeđe šape (bear paw shaped cookies), vanilla cookies and peaches, plum brandy, wines: Riesling, Traminac and Frankovka-
Istria is a land of wine, olives, truffles and welcoming hosts
Istra
Interesting Facts About Istrian Gastronomy
A white truffle (Tuber magnatum Pico), of 1.31 kg, found by Giancarlo Zigante in the River Mirna valley on the 2nd November 1999, is recorded in the Guinness Book of World Records. It was 19.5 cm long, 12.4 cm wide and 13.5 cm high. It was eaten at the Marino wine cellar at Kremenje, at a gala dinner held on the 12th November 1999.
1 From a Istria was transformed into the Promised Land in a very short period of time. It became the leader of regional development and an example of gastronomic and oenological achievements, becoming a role model for many other areas in Croatia. How did the develop into the
In Mediterranean, but also wider European relations, Istria is branded as the area of wines, olives and truffles, superior gastronomy, developed wine culture, authentic model of agritourism and traditionally successful coastal tourism in towns such as Pula, Rovinj, Poreč, Umag, Novigrad and many smaller places. How did Istria transform into a region of very attractive living and a growing economy, recently becoming populated not only by people from other parts of Croatia, but a growing number of foreigners, too?
It turned its least populated and somewhat forgotten, and green countryside of Istria, into its strongest and most go-ahead natural resource. The essence of the development philosophy of this region and Istria's future is based on it. The initiators of the strategic development of Istria were the first to realise that the inner part of this peninsula represents the hidden treasure yet to be discovered. They figured out that the successful development of coastal tourism will largely depend on reviving the neglected parts of Central Istria.
Many old olive groves and vineyards were restored. Large areas of deserted land were planted with young olives and vines, fruits and vegetables. The inhabitants recognised the value and potential of this extremely fertile red Istrian soil and a high quality base for development of contemporary agriculture was soon developed. Focusing mainly on olive production and wine growing, it led the revival of the gastronomic and oenological scene.
Small family-run wine cellars and taverns revitalised traditional recipes, and the Motovun Forest with its Mirna River and black and white truffles became one of the most visited and famous forests in Europe. The elite gastronomic offer now includes seasonal specialities: meat of boškarin, indigenous Istrian cattle weighing up to one ton, and wild asparagus. Country farms and restaurants offer Istrian proscuitto of extraordinary quality, home- made sheep and goat cheese, home-grown eggs, home-made pasta, traditional pickled foods, honey, vegetables grown in village gardens, various venison dishes, pork cutlets (ombolo or zarebnjak) and sausages with pickled cabbage, žgvacet (stew or moussaka) with gnocchi, veal prepared under čripnja (steel or clay dish), Istrian red wine soup with olive oil, salt, pepper and toasted bread, crabs from the Pula local waters served with salad, sweet ravioli à la Labin, tea cakes (cukerančići), etc.
Istrian estates (stancije) were reconstructed, preserving the authentic architectural characteristics of ancient building traditions and they now provide visitors with superior comfort while offering authentic food, faithfully reflecting the identity of this region and its rich gastronomic heritage.
The gastronomy was developed on the foundations of centuries-old tradition, modernised with new recipes and imaginative combinations featuring both Mediterranean and Central European cuisines.
Istrian olive oils win most prizes in all important world festivals and competitions, while Istrian wines receive high marks from world-renowned wine experts and critics in respected professional wine journals.
Wine and olive trails give impressive insights into the regional wealth, while festivals (such as Vinistra in Poreč, Open Days for visitors all over Istria and Days of Olive Oils in Vodnjan) give a strong incentive for faster and more quality development of wine-growing, wine production and olive growing. Malvasia became a wine trade mark of Istria, recognised in a wider region. New generations of viticulturists and winegrowers systematically improve the quality offering of this important Istrian brand.