Croatian cuisine

The Croatian cuisine is characterized on the basis of different historical and geographical roots by a great diversity. This includes meat dishes, fish dishes, hearty soups, bacon, cheese, ham as well as local wine or schnapps ( travarica ).

How much the Croatian cuisine can be described as original, it is highly controversial. The same applies to the Serbian or even for the Romanian cuisine. The culinary "landscape" is changing from north to south, from east to west and is often called " the cuisine of regions " due to their diversity and heterogeneity), inspired and influenced by the former Ottoman occupiers ( inland and east), and Austria - Hungary ( north and northwest ), while the cuisine of the coastal region of both the Greek, Roman and Illyrian, as well as the modern kitchen of the Mediterranean region is characterized by the influences, especially the French and Italian.

Each area has something original. From the island of Pag is the Paški comes sir ( cheese known, what the island ). The karst areas bring the Dalmatian ham ( pršut ) out. In the field Zagora ( Dalmatian Hinterland ) simple dishes, bread, pork and potato dishes dominate. The Midland Kitchen characterize stews usually made of sauerkraut, cabbage, meat, bacon. Forest areas are known for hearty game dishes.

  • 3.1 wine (vino, vina Pl ) 3.1.1 whites
  • 3.1.2 reds
  • 3.1.3 dessert wines

Regional cuisines

The Croatian cuisine can, roughly summarized, be divided into several regions, where very specific cooking traditions are demonstrated, which are characteristic for the respective region and those who were not necessarily initially known in the rest of Croatia. Now, however, most of the dishes can be found in the whole of Croatia. Hence the name " the cuisine of regions " for the very wide range of Croatian cuisine.

  • Slavonia: spicy cuisine with many Hungarian influences, numerous meat and game dishes, stews and goulash dishes
  • Zagorje and Međimurje: famous sweets and dumplings
  • Middle Croatia or Croatian hills: homemade cheeses, richer roast specialties, Ottoman influences
  • Istria: kitchen with many different herbs, truffle specialties and Italian influences
  • Dalmatia: Mediterranean cuisine with many Italian influences

Local dishes

Meat and game dishes

Some descriptions of typical Croatian menus:

  • Specialties are called sa roštilja or s ražnja from the grill.
  • Prženo means " fried "
  • Ispod saca mean that the food is placed in a stone oven and is covered with a metal lid. On this cover live coal is added and allowed to cook it all.
  • Ćevapčići - meat rolls of spiced ground beef
  • Raznjici ( kebabs )
  • Pljeskavica - meat patties, meatballs
  • Boiled beef with sauerkraut (beef tail)

Seafood

  • (stuffed, roasted, baked ) squid, squid - Croatian: lignje ( Pl ), Italian: calamari
  • Tuna - Croatian tuna
  • ( breaded ) Scampi ( langoustines ) - Croatian: rak norveški, SKAMP (Italian scampi ( Pl ) )
  • Hummer - Croatian: Hlap
  • Rock Lobster - Croatian: Jastog
  • Oysters - Croatian: Kamenice ( famous: from the Mali Ston - channel at Ston )
  • Mussels - Croatian: dagnje

Stews

  • Cooked in wine marinated beef with gnocchi ( dumplings ) or noodles - pašticada
  • Goulash soup ( Croatian: Gulaš, Hungarian: gulyás )
  • Grah - beans stew
  • Riblji chili peppers - also FIS CHILLI (fish paprikash ) or Čingi - lingi called paprika ( Hungarian: halászlé )

Trimmings

  • Djuvec ( vegetables, such as Ratatouille )
  • Blitva Dalmatinski ( chard with potatoes and garlic)
  • Satara ( crushed and roasted vegetables)
  • Mlinci ( typical Croatian, fried pasta )

Others

  • Stuffed peppers ( Croatian: punjena paprika, Hungarian: töltött paprika )
  • Sarma ( cabbage roll )
  • Arambašići ( cabbage rolls)
  • Marasca cherries ( Weichsel-/Sauerkirschen into juice and liqueur)
  • Wild truffles with pasta
  • Ajvar - paste of pepper, eggplant and garlic

Sausage and ham types

  • Češnovke, ( spicy homemade garlic sausage from the region Turopolje )
  • Klobasse, Kolbas ( Croatian: kobasica, Hungarian: kolbász )
  • Istrian and Dalmatian prosciutto - double - smoked ham
  • Homemade, Slavonian Kulen ( spicy, smoked sausage as from Slavonia )
  • Mortadella with olives
  • Samobor salami

Cheese

  • Cheese from the island of Pag - sheep or goat cheese
  • Homemade farmer cheese ( Škripavac ) and cottage cheese ( quark ) from the territory of Lika and Kordun
  • Túrós, a type of cheese from Međimurje ( northern Croatia )

Baked goods

  • Burek
  • Pita
  • Pogača - called scones or peasant bread (approx pogácsa )

Cakes and desserts

  • Palačinke - Pancakes, pancakes, omelette ( Hungarian: palacsinta )
  • Strudel (Croatian: savijača or Strudl ) with apple, cottage cheese ( quark ) or other filling
  • Čupavci
  • Fritule
  • Krofne ( krafne ) (donut )
  • Bundt cake ( pound cake ) ( kroat. kuglof )
  • Međimurska gibanica, a sweet specialty from Međimurje ( northern Croatia )

Drinks

Wine (vino, vina Pl )

Croatia has a long winemaking tradition and today produces wines in a variety of quality levels, which are not well known internationally. The Croatian government plans to the EU accession, the wine-growing areas to be significantly increased.

White wines

  • Graševina ( Welsch Riesling ) (from Erdut, Đakovo, etc.)
  • Graševina from Međimurje
  • Malmsey ( Malvasia )
  • Kutjevački rizling ( Riesling from Kutjevo )
  • White Burgundy
  • Rhine Riesling

Red wines

  • Postup
  • Plavac
  • Dingač
  • Cabernet Sauvignon ( Poreč )
  • Red frankovka from Ilok
  • Barrique from Poreč
  • Red Muškat ( Poreč )
  • Teran from Motovun
  • Red burgundy from Kutjevo
  • Maestoso
  • Red Merlot

Dessert wines

  • Prošek

See also viticulture in Croatia

Beers

In Croatia there are in addition to a variety of imported international brands, a number of domestic beers.

  • Karlovačko: brewed in Karlovac
  • Ožujsko pivo, a product which was founded in 1893 Zagrebačka pivovara.
  • Osječko pivo: brewed in Osijek since 1664
  • Velebitsko pivo Pivovara Ličanka from Gospic

Liqueurs and brandies

  • Maraschino ( cherry liqueur )
  • Šljivovica ( plum brandy )
  • Lozovača fire out ( marc )
  • Travarica ( herb brandy lozovača )
  • Kruškovac (pear brandy )
  • Drenovac ( Kornellkirschenschnaps )
  • Pelinkovac (Epsom )
  • Orahovac ( walnut liqueur )
  • Honey wine ( with honey)
  • Gvirc ( as Medovina, only alcohol-rich )
  • Julischka ( Slivovic and Kruškovac )

Coffee

Croatia is a country of coffee drinkers. This is, inter alia, also due to the fact that the country was formerly part of the Austro-Hungarian Empire and then took a very important limit position of the Ottoman Empire. Anywhere in Croatia you come across traditional coffee houses on the Viennese model. The most famous Croatian coffee producer is Franck. An in Croatia widely used method to make coffee, similar to the Turkish preparation. Here, the coffee is boiled in a copper pot with the addition of sugar and served in small cups.

Mineral water

  • Jamnica - Winner of the Aqua Expo Paris (so-called Eauscar ) for the best mineral water in 2003
  • Jana - also belongs to Jamnica, best mineral water ( Eauscar 2004)
Hrvatsko Zagorje Thunnus Spiny lobster Mytilus (genus) Pasulj Marasca cherry Pogača Apple strudel Oak (wine) Croatian wine Bitters Orahovac (disambiguation) Jamnica (company)
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