Croatia is one of the pearls of the Adriatic coast of the Balkan Peninsula. The wonderful Mediterranean climate and good tourist infrastructure will make your holiday unforgettable.
There are plenty of sights in Croatia, right up to architectural monuments from the times of the Roman Empire, but nevertheless, these are, first of all, resorts. The coastal area is replete with hotels, villas and campgrounds, not to mention the offers of apartments and houses in the private sector, so you will not have problems with accommodation. After you have settled down and visited the beach, the problem of choosing food naturally arises. So what is worth trying in Croatia?
Food in Croatia
Croatia's culinary traditions are rich and varied. They have absorbed the lightness of the Mediterranean, the variety of West Slavic and the richness of the South German cuisine. Therefore, a trip to this wonderful country is not only resort, but also gastronomic tourism.
Be sure to try the Croatian prosciutto. There are two main types of ham: Dalmatian - smoked over charcoal and Istrian - dried in the salty Mediterranean wind. This dish goes well with sheep's cheese, onions and olives.
Speaking of cheese, Pag's cheese is a culinary heritage of the island of Pag, in no way inferior to the best European examples. This hard cheese made from sheep's milk is prepared according to a medieval recipe, periodically smearing the ripening product with olive oil.
Be sure to order the spicy kulen sausage - minced pork with red paprika and spices. This is the national pride of Croatia, which has won its own festival - Kuleniada!
The marine culinary palette is no less multifaceted: rock seabass, sea bass, flounder, scorpion fish, dorado, horse mackerel, mackerel and red mullet - this is a small list of fish that may be on your table. But there are also oysters, mussels, shrimps, langoustines, octopuses and squids. Seafood is here for every taste and budget!
Top 10 Croatian dishes
Dalmatian Pasticiada
Dalmatian Pasticiada
Beef stuffed with garlic and bacon is marinated with paprika, onions, carrots and parsley for 24 hours. Then lightly fry in a pan with vegetables from the marinade and pour over with broth, wine or brandy. Add spices, nutmeg, tomato paste and stew in the oven for at least two hours. Then the vegetables are removed and mashed into which the sliced meat is put, the prunes are added and baked together for forty-five minutes. The result is a rare yummy! Pashticiada is served with wheat dumplings (gnocchi).
Whiskovacka Begavice
Lamb with sour milk and spices. Served with green onions and salad. Croatians living in the vicinity of Sibenik carefully protect the recipe for this dish, which is not surprising. Order - you will not regret it! A real delicacy with a delicate and piquant taste.
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Wandering
Wandering
Stew of fish stew. Different types of fish are laid out in several layers, alternating with tomato paste, hot spices are added, poured with red wine and simmered for a long time over low heat. Served with polenta (corn porridge). In the old days, it was believed that this dish was for the poor, but a true gourmet will certainly appreciate the exceptional taste of a real brodet.
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Grilled fish with chard
Chard is a leafy beet also known as roman cabbage. Fish - trout, cod or sea bass are fried on the grill and fried potatoes and Swiss chard are added. In restaurants, this dish is served with garlic and parsley, pre-poured with olive oil. In street cafes, fish and potato strips are simply wrapped in roman cabbage leaves.
Bachelor
Bachelor
A Christmas recipe for any Croat. Bakalar is ordinary dried cod, but cooked in an unusual way. Dried fish is soaked in water for two days, constantly renewing the water. Soaked cod is boiled with pepper and bay leaves, cooled and cleaned of skin and bones. The fish is mixed with boiled potatoes, poured over with olive oil and whipped in a blender until a paste is added, adding nutmeg. The resulting mass is salted, pepper and sprinkled with grated cheese, and then baked in the oven, placing a piece of butter on top. The resulting fish and potato paste is eaten with freshly baked bread.
Maneshtra
Croatian variation on the theme of minestrone - thick soup with pork ribs with beans, peas and corn. In addition to everything, there are carrots, potatoes, garlic, celery. During the cooking process, add slices of bacon, parsley and bay leaves. Salt, pepper, season with a vigorous mixture of spices, and voila - the soup is ready. Due to its thick consistency and piquant pungency, maneshtra goes well with beer.
Zagorska Juha
Mashed potato soup with bacon, bell peppers, onions and garlic. Serve with finely chopped parsley and sour cream. A traditional local dish found in any restaurant.
Midzhmurska gibanitsa
Midzhmurska gibanitsa
An amazing cake made from two types of dough and four layers of filling. Shortcrust pastry is placed in a baking dish. Then comes the filling of your choice:
- poppy seeds with sugar and cinnamon in milk;
- cottage cheese with sour cream with egg and raisins;
- grated apple with cinnamon and lemon zest;
- ground walnuts with butter and sugar.
The layers of the filling are overlaid with thin layers of unleavened dough. Cover the cake from the sides and top with shortbread dough. Real confectionery splendor.
