Every housewife in the Zagorje region prepares štrukli according to her own recipe that has been passed on for generations. The risotto has a strong flavor thanks to the cuttlefish or squid ink that gives it the unique dark color. Inevitable condiments that give this Croatian food its unforgettable taste are rosemary, basil and other Mediterranean herbs. A place that brings it all together and dishes it up on your dinner plate. Sour cream (in Northern Croatia) or olive oil (on the coast) can be added to the plate just before serving. While the coastal regions take their influences from Mediterranean (and particularly Italian cuisine), here in the heartlands heads are turned towards the northerly countries of Hungary, Austria and even south to Turkey. Here we share our best travel tips with the help of our favourite travel writers; such as where to find those authentic, soul-filled places, and the hottest hostels to stay in while you’re at it. Make your time in Croatia as a foreigner as good as it gets - crack Croatian people and master the Croatian culture. Similar to Italian prosciutto, this dry-cured and salted pork leg is a speciality in Istria and the west facing island of Krk. Charcuterie is part of the Croatian culinary tradition in all regions. Another dish often prepared outdoors; this is a spicy fish stew often cooked in a cast-iron cauldron hanging over an open fire. Stewed meat dishes are often prepared by men in open spaces, following hunting and shepherding traditions. Stretching from Gospić to Čakovec, Rijeka to Bjelovar, the central region also includes Croatia’s capital, Zagreb. The differences in the selection of foodstuffs and forms of cooking are most notable … A simple dish: it is a thin, dry flatbread that is broken into pieces before being placed in boiling water. Pasta is one of the most popular food items in Croatian cuisine, especially in the region of Dalmatia. She can be found tweeting here. Swift: RZBHHR2X Pašticada is served with homemade gnocchi and a dish we all love here in Dalmatia. The tray is then placed on a wood burning fire and covered from all sides with embers, allowing the food inside to slowly cook until perfection. Plavac Mali – a rich Dalmatian red similar to Zinfandel and ideal with red meat. It is a sausage the people are fiercely proud of – to the point of having an international dispute with Slovenia about its origins. The stew can be prepared with different types of meat, though pork meat (including sausages, chops and spare ribs) is the most popular one. Despite the still large number of restaurants with grilled meat and pizza, there is an increasing trend of high-class restaurants that serve fantastic authentic dishes. HR-AB-21-060327623, Reiffeisen Austria d.d. Croatian people have three main meals in the day. The continental cuisine of Croatia for example, under the influence of Austrian and Hungarian hegemony, is mostly based on meat dishes and vegetables that are often served in rich and spicy sauces. Croatian Culture: You Can’t Do, Eat Or Say That If You’re In Croatia. Croatian cuisine is heterogeneous and known as a "cuisine of the regions", since each region has its own distinct culinary traditions. Altogether, there are more than 300 geographically-defined wine-producing areas in Croatia. Most houses have a special place outside (or in the basement) just to prepare peka, and if you are lucky enough to be invited to dinner, you’ll find it a Croatian staple. People drink coffee, tea, or chocolate milk, and eat bread with jam. Malvazija – an Istrian floral white and very versatile. Iban: HR6524840081107285995, © Copyright 2019 | Pelican Tours Split | All Rights Reserved, Best Krka Trip From Split on Viator, TA & Expedia. Vegans and vegetarians look away now for traditional Istrian cuisine has some excellent meat, and this is the first of two pure meat dishes on this region’s list. However during the Yugoslavian era many of the vineyards were nationalised leading to a loss of expertise. It consists of either chopped pork or chicken, which is fried with vegetables, paprika and garlic before being slow-cooked in a specially designed cauldron over an open fire. Thanks, gona make sure to try all of these on my time there , Your email address will not be published. They are little packets of delectability best served with sauerkraut and a chilled glass of local white wine. If you want to try it at home, beware that a white kitchen easily turns black in this cooking experiment! Where to stay in Singapore: A neighbourhood guide, An essential guide to a working holiday in the UK. It has a subtle sweetness and a real kick. This tubular and quill-shaped homemade pasta is a common resident on a konoba menu and is often served with a truffle sauce or light red wine sauce accompanied by boškarin, chicken or wild game. A dish often served up for feast days, including Christmas day or other special occasions, pašticada is a delicious stew of beef marinated in red wine and roasted with prunes, bacon, vegetables and dried figs. Potato dough is popular, not only for making njoki (gnocchi), but also for making plum or cheese dumplings which are boiled, and then quickly fried in breadcrumbs and butter. Well, regardless of where it came from and who made it first, sarma is a yummy meal that can be tried not only in the continental part of Croatia, but also at the coast. Show respect to the country. Fresh seafood is, of course, the number one ingredient! This fantastic and peculiar looking dish is for true seafood lovers and can be found all along the Croatian coast. As it takes a lot of preparation time, it is usually served on festive occasions. It is often served with homemade pasta or gnocci. Its roots date back to ancient times. The capital Zagreb, but also other regions in the continental part of Croatia, attract more and more visitors every year and while exploring these areas, we highly recommend trying some of the delicious and hearty dishes they are famous for. Other, more modern dishes include boškarin tail soup or curing it to make salami. As the name suggests, this is similar to a strudel, though closer still to a Slovenian štruklji. What better way to end a beautiful meal than with this silky and light pudding that is served in a pool of yummy caramel sauce. The savoury version comes baked and filled with eggs, cottage cheese and sour cream, whilst the sweet one is ladled with sugar. 11:00 am to 6:00 pm. Manistra na pome (pasta with tomato sauce) is a staple. It is then left to soak up the juices of a roasted turkey, which it is later served with. Graševina – a Slavonia dry white perfect with shellfish. The traditional coastal cuisine is, on the other hand, mostly based on seafood, domestic olive oil and vegetables like chard. Mlinci are made of dried thin flatbread that is broken into small pieces and stirred into the rich roasting sauce where they soak up the juices and fat. Kotlovina is another famous meat stew that developed in the northern regions of Croatia. Book on the go with the new Hostelworld mobile apps. Breakfast is light. Whether you are travelling in the continental or coastal part of Croatia, here are our top Croatian food dishes you should definitely try while being in our beautiful country. To complete a wonderful lunch or dinner in the coastal region, one should not miss out on this sweet delicacy from Dubrovnik. 10 most haunted hostels to visit this Halloween! However, our favorite version of this traditional Istrian dish is with white truffles that are an exclusive delicacy of the region. Zagorski štrukli have been recognized for their cultural and traditional value and were placed on Croatia’s intangible cultural heritage list in 2007. So, what do Croatians eat? We’ll give you a sneak peek into hostel life, solo travel and the friend filled adventures you can have on the road! Almost all the dishes are dazzling in its variety, uniqueness, great taste and original artwork. Diocletian achievements – Why was Emperor Diocletian important. The signature dish of the region, peka, comprises of meat or fish (typically veal, chicken, lamb or octopus), vegetables and herbs baked inside a bell-shaped lid known as an ispod čripnje with fireplace embers placed on top. Over the course of time and the historical impact of other nations, a wide range of now-called traditional Croatian dishes developed in different parts of the country. Unsurprisingly, Croatia is becoming a foodie mecca. Pair your Croatian cuisine with the perfect tipple: Sljivovica – The national drink of Croatia, Sljivovica is a plum brandy, the recipe for which has been passed down generations and varies slightly from household to household. Regarding its water resources, Croatia has a leading position in Europe. Another traditional dish in the northern parts of Croatia and particularly in Zagreb and its surroundings are štrukli. Wine – Croatia is a country with thousands of years of wine production, starting with the Illyrian and Greek invaders. Pošip – a fruity and full-bodied Dalmatian white, great with grilled fish. Often served with tagliatelle-style pasta, while the remaining broth is dished up as a soup. Apart from imported beers (Heineken, Tuborg, Gösser, Stella Artois, etc. Smart Deal d.o.o. Cabbage is versatile, who would have thought it? Fuži taste especially good with the excellent local wines for which Istria is famous for. This delicacy can be consumed as a starter, main dish or dessert. A fully fledged travel addict who can often be found racking up air miles, sitting on an oversized suitcase wrestling with an already strained zip or clutching an extra large coffee whilst penning her latest fashion/beauty/lifestyle/adventure/disaster. ), there are home-brewed and locally brewed beers in Croatia. Fresh pasta (rezanci, krpice) is added to soups and stews, or prepared with cottage cheese, cabbage, even with walnuts or poppy seed. 21000 Split, Croatia The traditional recipe uses freshwater fish, such as perch, catfish or pike, married with white wine, onions and paprika for added heat and colour. The kitchen chefs recognized the wish of customers who were looking for local and traditional food and hence created menus that are based on regional products and often have a modern twist. In that sense, Croatian culture is very forgiving to foreigners. As it is usually cooked outdoors above an open fire and on special occasions, Kotlovina became a synonym for a large group of people that are having a great time together. You can taste something new every day. She has written for UK national, international and specialist publications on food, adventures and destinations. "Croatian Cuisine Guide: Amazing Croatian Foods You Must Try", "Croatia's Dalmatian Coast: Roasted Rodents & Stone Soup", https://en.wikipedia.org/w/index.php?title=Croatian_cuisine&oldid=982986808, Articles containing Croatian-language text, Articles with unsourced statements from May 2010, Creative Commons Attribution-ShareAlike License, Šnicle (schnitzel) – breaded veal, pork or chicken cutlets, Janjetina – roasted lamb garnished with Mediterranean herbs, Farmer's cheese (quark) cakes (cream cake), "Hrvatska za stolom – mirisi i okusi Hrvatske", Ivanka Biluš et al., Zagreb:Alfa, Koprivnica: Podravka, 1996, 192 p., illustrated in color, (Biblioteka Anima Croatarum, 2).

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