Croatian Cuisine

(Croatia)

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It is heterogeneous and is known as a cuisine of the regions since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable among those in the mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with neighbouring cultures—Hungarian and Turkish, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian (especially Venetian). Coastal cuisines use olive oil, and herbs and spices such as rosemary, 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 Croatian tradition in all regions. Food and recipes from other former Yugoslav countries are also popular in Croatia.

Croatian cuisine can be divided into a few regional cuisines (Istria, Dalmatia, Dubrovnik, Lika, Gorski Kotar, Zagorje, Međimurje, Podravina, Slavonija) which all have their specific cooking traditions, characteristic for 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.

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Dishes: 7 / 31

Zagorski Strukli is a popular traditional Croatian dish served in households across Hrvatsko Zagorje and Zagreb regions in the north …
(1 ) Jota (Croatian)
Istrian Stew is a stew, made of beans, sauerkraut or sour turnip, potatoes, bacon, spare ribs, known in the northern …
(1 ) Brodet, Brodeto (Croatian)
Brudet is a fish stew made in Croatian regions of Dalmatia, Kvarner and Istria, as well as along the coast …
Češnjovka is a traditional Croatian sausage made from pork meat. It is slightly spicy due to a large amount of …
Slavonski gulaš is made with pork (sometimes pork and veal), onions, oil, mushrooms, bell peppers, tomatoes, potatoes, and sausages. Slavonski …
Maneštra od bobići is a traditional Istrian stew-like soup prepared with kidney beans, potatoes, and sweet corn, locally named bobići. …
Zagrebački odrezak is a Croatian meat dish consisting of veal cutlets that are pounded, filled with cheese and ham, rolled, …
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