Introduction – Croatia Mediterranean Cuisine

The country of Croatia has a typical Mediterranean cuisine. The state is officially named “Republika Hrvatska” and it is placed in south-central Europe in the Adriatic coast’s northeastern part. In the group of the Balkan nations, it is located in the midwestern part. Croatia’s major territorial dominions include the Croatia proper, Istria (majority of its land area), Slavonia, and Dalmatia. The country is parted into 21 administrative constituencies. Its coastline, which is superb for sailing, stretches as far as 3,000 miles long.

Mediterranean Food

Croatian cooking is basic Mediterranean cuisine with its individual specific touch. It includes fish, shellfish, fresh vegetables and olive oil taking center stage. Varieties of fish include dog’s tooth, gilthead, grouper, mackerel, sardines and sea bass. You will also find cuttlefish, octopus and squid, lobsters, mussels, oysters and shrimps. These are served up grilled or in stews and risottos.

The local smoked ham is really good. Lamb is too extremely regarded, especially baked on an open fire. There are whatsoever interesting local dishes, many discovered on individual islands, to be sought-after or avoided. Consider Vitalec as an example – lamb’s offal wrapped in lamb bowel and spike-roasted, not everybody’s idea of culinary heaven.

Nutella palacinke

Dalmatian desserts are great as well. The most usual ingredients include almonds, eggs, honey, local fruit, dried figs and raisins. Taste Orehnjaca, dessert bread with walnuts or poppy seeds. Palacinke are pancakes usually served up with jam or chocolate.

Dalmatian wines have been regarded highly since ancient times. Legendary wines include Babic from Primosten, Dingac and Postup from the Peljesac Peninsula and Plancic from the island of Hvar. There are also great local brandies and liqueurs.

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