Croatian cuisine

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File:Kuhane strukle 0210 1.jpg
Zagorski štrukli

Croatian cuisine (Template:Langx) 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 between those in mainland and those in coastal regions. Mainland cuisine is more characterized by Slavic features and influences from the more recent contacts with Turkish, Hungarian and Austrian cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic.[1][2] The coastal region bears the influences of Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian (especially Venetian). Coastal cuisines use olive oil, 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 the Croatian culinary tradition in all regions. Food and recipes from other former 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.

Meat and game

  • Specialities from the grill are called s roštilja, those roasted on the spit s 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 cooked pod pekom include lamb, veal, and octopus.
  • na lešo means boiled in broth or water (lamb, beef, fish)
File:Mlinci.jpg
Poultry with mlinci is a popular dish in Continental Croatia
File:Janjetina i odojak na ražnju u Novalji.2.jpg
Lamb (in front) and suckling pig being roasted on a roasting spit in Novalja, island of Pag

Croatian meat-based dishes include:

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Seafood

File:Homar 3.jpg
Lobster from Dalmatia

Croatian seafood dishes include:

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  • Squid – Croatian: lignje, grilled, fried, stuffed or prepared as stew and served with polenta
  • Octopus salad – Croatian: salata od hobotnice; octopus can also be prepared brudet style, with red wine, or baked pod pekom
  • Cuttlefish risotto – Croatian: Crni rižot
  • Tuna
  • Scampi – Croatian: škampi
  • Common mussels – Croatian: dagnje
  • Salted cod is imported, but dishes are very popular for Christmas Eve or on Good Friday. It can be prepared either as bakalar na bijelo (Dubrovnik, Dalmatia, Istria and Kvarner, with olive oil and garlic, with or without potatoes), or as bakalar na crveno, in tomato-based stew, with potatoes.
  • Fish stew – Croatian brodet or brudet (Dubrovnik and Dalmatia), best made with several type of fish (red rascasse, European conger, monkfish, European hake)
  • Clams
  • Sea spider salad
  • Breaded catfish or carp
  • Grilled sardines or other fish (na gradele)
  • Salted anchovies or sardine (slana riba) are served as hors d'oeuvres or as a part of light supper with povrće na lešo, salads etc.
  • Buzara (shellfish sautéed in garlic, olive oil, parsley & white wine)
  • Date shells or prstaci are part of the traditional cuisine, but in the 20th century their extraction was banned as a measure of ecological protection

Stews

Stewed vegetables with a small amount of meat or sausages (varivo or čušpajz) 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.

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  • 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.)
  • Varivo od graha – pork hock bean stew (often done as grah i zelje – with sauerkraut, or grah s kiselom repom – with pickled turnip strings)
  • Gregada - seafood stew
  • Varivo od mahuna – green beans stew
  • Riblji paprikaš – also called fiš-paprikaš (spicy fish stew from Slavonia
  • Slavonska riblja čorba (fish stew from Slavonia)
  • Brudet (or Brodet) – fish stew
  • Chicken stew
  • Rabbit goulash
  • Ričet, also known as jačmik, orzo
  • Istrian stew (Jota)
  • Pašta fažol – bean stew with small pasta
  • Shepherd's Stew
  • Feines Venison goulash with prunes
  • Hunter's stew
  • Wine goulash
  • Sauerkraut stew
  • Zelena menestra – traditional cabbage and meat dish – Dubrovnik and surrounding area
  • Pašticada – Dalmatian beef stew with prunes and dried figs
  • Tripe stew (tripice, fileki)

Pasta

File:Ajdovi zganci.JPG
Žganci

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 (Script error: No such module "Lang"., Script error: No such module "Lang".) 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 making Script error: No such module "Lang". (gnocchi), but also for making plum or cheese dumplings which are boiled, and then quickly fried in breadcrumbs and butter.

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Soups

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.

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Side dishes

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  • Sataraš (sliced and stewed summer vegetables)
  • Mlinci (typical northwest Croatian roasted flatbread, similar to Caucasian flatbreads)
  • Đuveč (baked summer vegetables, similar to ratatouille)
  • Knedle (boiled dumplings)
  • Mišanca (mix of wild plants and herbs)

Other

File:Truffles white Croatia.jpg
White truffles from Istria
File:Punjena Paprika.JPG
Croatian-style stuffed peppers
File:Skripavac 0808.jpg
Cheese škripavac
File:Gulyas080.jpg
Gulaš

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Sausages and ham

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Cheese (sir)

Savoury pies

File:Poğaça bread.jpg
Pogača bread

Pastry

File:Crepes dsc07085.jpg
Palačinke
File:Strudel.jpg
Savijača or Štrudla with apple
File:Orehnjaca.jpg
Orehnjača, a variety of nut roll
File:Međimurska gibanica (Croatia).jpg
Međimurska gibanica
  • Bučnica (summer squash and cottage cheese pie, can be savory or sweet)
  • Zagorski štrukli (made with cottage cheese, sour cream and eggs, can be savory or sweet, boiled or baked)
  • Zlevanka, simple baked cornmeal pastry with various fillings (e.g. cheese, sour cream, cherries, plum jam, walnuts, nettle)
  • Varaždinski klipići

Sweets and desserts

Cakes (kolači)

Drinks

Wines

Script error: No such module "Labelled list hatnote". Croatia has 3 main wine 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 smaller vinogorje, (literally "wine hills") and districts. Altogether, there are more than 300 geographically defined wine-producing areas in Croatia.Istria, Konavle and Pelješac were recognised by Vogue 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 sparkling water or juice. For example, in Hrvatsko Zagorje[10] and Međimurje,[11] popular combination is white wine and mineral water (mostly Jamnica), called gemišt (German: gemischt, ”mixed”, "mixture").[12] On the other hand, in Dalmatia is popular bevanda (Italian: bevanda, "drink"), mix of vine and still water.[13] Bevanda is common gastronomical motif in cultural representations of Dalmatia and its people in popular culture.[14]

Dessert wines

White wines

Red wines

Beers (pivo)

File:Velebitsko pivo Zg 0508.jpg
Velebitsko pivo, beer from Croatia

Apart from imported beers (Heineken, Tuborg, Gösser, Stella Artois, etc.), there are home-brewed and locally brewed beers in Croatia. A brewery based in Split produces Bavarian Kaltenberg beer by licence of the original brewery in Germany.

Recent craft beer breweries are:

  • Medvedgrad Brewery, from Zagreb, established in 1994
  • Grif microbrewery, Zagreb

Liqueurs and spirits

File:Maraschino Maraska Bottle.jpg
A bottle of Maraschino liqueur.

Coffee

Croatia is a country of coffee drinkers (on average 5kg per person annually), not only because it was formerly part of the Austrian-Hungarian Empire, but also because it bordered the former Ottoman Empire. Traditional coffee houses similar to those in Vienna are located throughout Croatia.

Mineral water

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 to Jamnica, best aromatized mineral water (Eauscar 2004)

Juices and syrups

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Protected products

Script error: No such module "Labelled list hatnote". There are 46 Croatian agricultural and food products registered in the European Union as a protected 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.

See also

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References

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  1. ↑ Script error: No such module "citation/CS1".
  2. ↑ Script error: No such module "citation/CS1".
  3. ↑ Dalmatian lamb gets name protection in Europe becoming the 40th product from Croatia Croatia Week. Published March 8, 2023.
  4. ↑ Script error: No such module "Citation/CS1".Template:Cbignore
  5. ↑ Script error: No such module "Citation/CS1".
  6. ↑ Script error: No such module "citation/CS1".
  7. ↑ Script error: No such module "citation/CS1".
  8. ↑ Eskins, Julia: Move Over, Tuscany: Why Croatia’s Wine Regions Should Be on Your Radar vogue.com. Vogue. Published 13 February 2023. Access date 19 May 2023.
  9. ↑ Istrian wine scene impresses yet again croatiaweek.com. Croatia Week. Published 7 May 2023. Access date 19 May 2023.
  10. ↑ Jakopec, Marta (2015). Production and basic quality parameters analyses of domestic white wine from Hrvatsko zagorje University of Zagreb, Faculty of Food Technology and Biotechnology, p. 12.
  11. ↑ Kodba, Alen (2019). Role and importance of interesting associations of participants for the development of wine turism of Međimurje University of Zagreb, Faculty of Economics and Business, p. 22
  12. ↑ gèmišt hjp.znanje.hr. Croatian language portal. Access date 19 May 2023.
  13. ↑ bèvānda hjp.znanje.hr. Croatian language portal. Access date 19 May 2023.
  14. ↑ Malek, Lina; Lovrić, Tena (2021). Slika Dalmacije u glazbenim spotovimana Youtubeu i njihova uloga u medijskoj prezentaciji Dalmacije [Image of Dalmatia in music videospots on the Youtube and their role in media presentation of Dalmatia] Communication Management Review, 6 (2), 71.
  15. ↑ Template:Cite thesis
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Further reading

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  • "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) Template:ISBN
  • "Hrvatska vina" (Croatian wines), Fazinić Nevenko, Milat Vinko, illustrated, 159 p., 1994, Template:ISBN
  • "Nova hrvatska kuhinja" (New Croatian cuisine), Davor Butković, Ana Ugarković, Profil international, Zagreb, 2005, 272 p., Template:ISBN
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