Croatian cuisine (Croatian:Hrvatska kuhinja) is heterogeneous and is known as a cuisine of the regions, since every region ofCroatia has its own distinct culinary tradition. Its roots date back toancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by Slavic features and influences from the more recent contacts withTurkish,Hungarian andAustrian cuisine, usinglard for cooking, and spices such asblack pepper,paprika, andgarlic.[1][2] The coastal region bears the influences ofGreek andRoman cuisine, as well as of the laterMediterranean cuisine, in particularItalian (especially Venetian). Coastal cuisines useolive oil, herbs and spices such asrosemary,sage,bay leaf,oregano,marjoram,cinnamon,clove,nutmeg, and lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables, nuts) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices.Charcuterie is part of the Croatian culinary tradition in all regions. Food and recipes from otherformer Yugoslav countries are also popular in Croatia.
Croatian cuisine can be divided into several distinct cuisines (Dalmatia,Dubrovnik,Gorski Kotar,Istria,Lika,Međimurje,Podravina,Slavonija,Zagorje) each of which has specific cooking traditions, characteristic of the area and not necessarily well known in other parts of Croatia. Most dishes, however, can be found all across the country, with local variants.
Specialities from the grill are calleds roštilja, those roasted on the spits ražnja
pečeno means roasted
prženo means fried
pod pekom means that the dish has been put into a stone oven under a metal cover. The cook puts hot coals on the cover so that the meal is cooked slowly in its own juices. Specialties cookedpod pekom include lamb, veal, and octopus.
na lešo means boiled in broth or water (lamb, beef, fish)
Saltedcod is imported, but dishes are very popular for Christmas Eve or on Good Friday. It can be prepared either asbakalar na bijelo (Dubrovnik, Dalmatia and Istria, with olive oil and garlic, with or without potatoes), or asbakalar na crveno, in tomato-based stew, with potatoes.
Fishstew – Croatianbrodet orbrudet (Dubrovnik and Dalmatia), best made with several type of fish (red rascasse, European conger, monkfish, European hake)
Stewed vegetables with a small amount of meat or sausages (varivo orčušpajz) is perceived as a healthy, traditional meal. Sour cream (in Northern Croatia) or olive oil (on the coast) can be added to the plate just before serving. Stewed meat dishes are often prepared by men in open spaces, following hunting and shepherding traditions. In Dalmatian urban cuisine, spices such as cinnamon and clove, Swiss chard (known as "blitva"),[7] dried plums, dried figs, apples and other fruit are sometimes added to meat stews.
Slavonian čorbanac (Croatian: Čobanac is a traditional meat stew originating from Slavonia and Baranja, located in the eastern part of Croatia. The dish is traditionally prepared by slowly cooking all of the ingredients for several hours in a large copper pot that is strung over an open fire.Typically, it consists of a few different types of meat, from veal and beef to wild game meat, along with large quantities of onions, and a special blend of sweet and hot ground paprika which gives the stew its characteristical rich and vivid color.)
Grah – pork hock bean stew (often done asgrah i zelje – with sauerkraut, orgrah s kiselom repom – with pickled turnip strings)
Pasta is one of the most popular food items in Croatian cuisine, especially in the region of Dalmatia.Manistra na pome (pasta with tomato sauce) is a staple. The other popular sauces include creamy mushroom sauce, minced meat sauce and many others. Fresh pasta (rezanci,krpice) is added to soups and stews, or prepared with cottage cheese, cabbage, even with walnuts or poppy seed. Potato dough is popular, not only for makingnjoki (gnocchi), but also for making plum or cheese dumplings which are boiled, and then quickly fried in breadcrumbs and butter.
Žganci – cornmeal dish in Slovenian and Northern Croatian cuisine, also known aspolenta (palenta,pura) in Istria and Dalmatia
Soup is an integral part of a meal in Croatia and no Sunday family meal or any special occasion will go without it. The most popular soups are broth-based, with added pasta or semolina dumplings. They are usually light in order to leave space for the main course and dessert to follow. However, cream or roux-based soups are also popular, and there are many local variations of traditional soups.In Dalmatia, fish soup with fish chunks, carrots and rice is commonly served.
Croatia has 3 mainwine regions: Continental (Kontinetska), Coastal (Primorska) which includes the islands and Slavonia.Croatia’s northeastern-most region. The old wine cellars in Ilok date back to the 15th and 18th centuries. It is interesting that the famous Ilok Traminac was ordered by the English Court for the coronation of Queen Elizabeth II. Also, one interesting story coming from one of the employees who save a place during the Homeland War, more precisely during the Serbian occupation of Ilok, when he decided to enclose the wall of one part of the Old Cellar and store it as many as 8,000 most valuable archival wines.
Each of the main regions is divided into sub-regions which are divided yet further into smallervinogorje, (literally "wine hills") and districts. Altogether, there are more than 300 geographically defined wine-producing areas in Croatia.Istria,Konavle andPelješac were recognised byVogue as the best ones in Croatia.[8] There are numerous enological events (fairs) throuought the year (for ex.Vinistra[9]).
In parts of Croatia, wine, either red or white, is sometimes consumed mixed with mineral water or juices. For example, inHrvatsko zagorje[10] andMeđimurje,[11] popular combination is white wine and mineral water (mostlyJamnica), calledgemišt (German:gemischt, ”mixed”, "mixture").[12] On the other hand, inDalmatia is popularbevanda (Italian:bevanda, "drink"), mix of vine and natural water.[13] Bevanda is common gastronomicalmotif in cultural representations of Dalmatia and its people inpopular culture.[14]
Apart from imported beers (Heineken,Tuborg,Gösser,Stella Artois, etc.), there are home-brewed and locally brewed beers in Croatia. A brewery based inSplit producesBavarianKaltenberg beer by licence of the original brewery inGermany.
Rakija (Croatian name for spirits), commonly made from:Lozovača /Loza (grapes) (it.:Grappa),Travarica (Loza with herbs),Šljivovica (plums),Kruškovac (pears),Drenovac (cherries)
Regarding its water resources,Croatia has a leading position in Europe. Concerning water quality, Croatian water is greatly appreciated all over the world. Due to a lack of established industries there have also been no major incidents of water pollution.
Jamnica – Winner of the Paris AquaExpo for best mineral water of 2003[2]
Lipički studenac
Jana – also belongs toJamnica, best aromatized mineral water (Eauscar 2004)
There are 46 Croatian agricultural and food products registered in the European Union as aprotected designation of origin. or a protected designation of geographical origin.[19]
They include cheese, honey, meat, fruits and vegetables, olive and other oils, pastry and sea products.
"Nova hrvatska kuhinja" (New Croatian cuisine), Davor Butković, Ana Ugarković, Profil international, Zagreb, 2005, 272 p.,ISBN953-12-0164-1
Callec, Christian (2003), written at The Netherlands,Wine: A Comprehensive Look at the World's Best Wine, New York: Random House (published 2002),ISBN0-517-22165-9.
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