Croatia Food & Drink
Croatia Food & Drink
Especially the Croatian gastronomy places on the coasts of great importance to its origin, which is the traditional natural and healthy Mediterranean cuisine. This is based on vegetable dishes with olive oil, seafood and fish, wine, goat and sheep.
The special feature of the kitchen is in the preparation. The vegetables are cooked in a little water and seasoned with olive oil and aromatic herbs, the fish, however, is braised, boiled or grilled. Meat, especially lamb, cooked in a stone oven and so gets its unique flavor.
The northern and southern coast of the Adriatic Sea each have a characteristic composition and its own flavor of dishes. A distinction is drawn between the gastronomy of Istria and the Kvarner region and gastronomy of Dalmatian cuisine.
The special feature of the Istrian cuisine lies in its abundant use of seasonal vegetables and fruits. So the gastronomic experience in Istria every season is different.
If you visit the northern Adriatic, you definitely try Istrian prosciutto which is dried by the sea wind Bora deemed an authentic Croatian product with geographical origin. recommended Similarly, grilled or cooked in wine pork sausages, as well as the most famous Istrian dish - the Manestra: A thick soup with vegetables and dried meat. This region also offers a variety of fish and seafood specialties. Salted anchovies, a conch salad, fresh fish and fried or boiled Kvarner scampi lure weekend regularly the Italian neighbors here.
Various risottos and pastas are flavored with olive oil, wild asparagus and truffles, first class mushroom with unforgettable taste and special aroma and represent only a part of the extensive choice, which one must definitely try.
Traditional Istrian sweets are simple and unsophisticated, but perfectly suited to round off an excellent Istrian meal. Fritule a kind of fried donuts are served best in winter. Pinca, a sweet bread, is prepared for the Easter holidays and a swirl of dough and apples and boiled or fried ravioli taste in any season.
The Dalmatian cuisine is lighter and less aromatic. An abundance of fresh or lightly cooked vegetables to fish, fish soup, octopus dishes, raw oysters from Ston, scampi and mussels' na buzaru "(steamed)," pašticada "with gnocchi (Dalmatian goulash), meat swept grilled with rosemary and the famous cheese from Pag are just some of the specialties that will attract everyone. Unmissable are the olives, fresh or salted, and the olive oil, which forms the basis for the Gatronomie Dalmatia.
Typical Dalmatian desserts are popular because of their simplicity. The most popular ingredients make Mediterranean fruit such as dried figs and raisins, almonds, honey and eggs are. Known sweets are the Dubrovnik "rožata", a caramel pudding made from eggs, as well as the gingerbread from the island of Hvar.
For every good meal, but even before that, and of course after that, you can enjoy a glass of good wine. As throughout the Mediterranean, as well as the wine of the Croatian coastal region is a product that should be required hard work and knowledge and enjoyed with recognition.
The first vineyards in this area have been planted by the Greeks. The wine from their colony Isse on Vis Island was considered the best wine in the ancient world. For the spread of viticulture also contributed the Roman soldiers by they took seeds for vines and wineries docked. The fertile soil and the abundance of sun promote the maturation of each vine, thus ensuring excellent wines which were exported to the most remote regions of the Roman Empire.
The great adventurer and lover Giacomo Casanova wrote in his famous memoirs that he drank in Istria a "fantastic refošk wine". Not even officers, travelers and adventurers from the Austria-Hungarian monarchy could resist the Istrian and Dalmatian wines and drank during their visits to the region with pleasure.
The vine and wine are inseparable connected with the history and the present-day use and importance of this rich wine region. The different landscapes, climate and soil give the local wines great versatility of flavors. The malvasia, an Istrian white wine, complements the wide range of marine cuisine perfectly.
Teran, which also healing powers are attributed, is a wine of dark, ruby-like color and goes well with meat dishes, goulash and venison. The Zlaćani Muškat Istrian characterizes an intense smell of wild carnations. It goes well with sweets, but also very often used to flavor dishes. Even the Dalmatian Prošek offers through its pronounced flavor with every sip a great taste experience.
The famous Plavac from the island of Hvar can be served with roasts and goat cheese Its pleasant, dry taste and its special bouquet are a real treat. Originally from Primošten Babić variety is known around the world, and known for their wine growing peninsula Pelješac offers true jewels among wines such. B. Postup and Dingač, and Kneževo- and Carsko- wine (Herzogen- and Tsar wine).
The wine trails of the Adriatic will lead you to a journey of exploration with treasures stuffed wine cellars, which are caused by the long-standing nature of a long winemaking tradition. These wines can, after you have first tasted himself, serve your friends as part of an unforgettable vacation.