Food & Drink in Croatia
Croatian gastronomy on the coasts places great importance to its origin, which is the traditional natural and healthy Mediterranean cuisine. This is based on vegetable dishes with olive oil, fish and seafood, wine, goat and sheep cheese. The special feature of the kitchen is in the preparation. The vegetables are cooked in a little water and seasoned with olive oil and herbs, however, the fish is braised, boiled or grilled. Meat, especially lamb, roasted in a stone oven and where it obtains its unique flavor.
The northern and southern coastal area of the Adriatic each have a characteristic composition and its own flavor of the dishes. That is a distinction between the gastronomy of Istria and the Kvarner region and the gastronomy of the Dalmatian cuisine.
The peculiarity of the Istrian cuisine lies in its abundant use of seasonal vegetables and fruits. The gastronomic experience in Istria is different with every season.
If you visit the northern Adriatic, definitely try the Istrian ham, which is dried by the sea wind Bura as an authentic Croatian product with geographical origin. Equally recommended are 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. Pilchard, a shellfish salad, fresh fish, and fried or boiled Kvarner scampi lure over the weekend the Italian neighbors there regularly. Different risottos and pasta dishes are flavored with olive oil, asparagus, and truffle, a prime mushroom with unforgettable taste and special aroma and represent only a part of the plentiful supply, which you have to try.
Traditional Istrian sweets are simple and unsophisticated, but perfect to round off an excellent Istrian meal. Fritule, a kind fried donuts, are served best in the winter. Pinca, a sweet bread is prepared for the Easter holidays and a strudel dough and apples, and boiled or fried ravioli taste the best in every season.
The Dalmatian cuisine is lighter and less aromatic. An abundance of fresh or lightly cooked vegetables to fish, fish soup, squid dishes, raw oysters from Ston, shrimp and mussels' ‘na buzaru’ "(steamed),"pašticada" with gnocchi (Dalmatian goulash), grilled meat swept with rosemary and the famous cheese from Pag Island are just some of the specialties that will attract everyone. Unavoidable, the olives, fresh or salted, and olive oil, which is the basis for the Gastronomy of Dalmatia.
Typical Dalmatian desserts are popular because of their simplicity. The most widely used ingredients represent Mediterranean fruits such as dried figs and raisins, almonds, honey and eggs. Known sweets are the Dubrovnik "Rozata", a caramel custard made with eggs, and the gingerbread, from the island of Hvar.
Croatia good wine
Then for every good meal, but even before that, you can enjoy a glass of good wine. As throughout the Mediterranean, the wine of the Croatian coastal region is a product that should be rewarded for its hard work and knowledge, and also enjoyed. The first vineyards were planted in this area by the Greeks.
The wine from their colony Isse on the island of Vis was considered the best wine in the ancient world. To the spread of viticulture contributed also the Roman soldiers, by taking the seeds for vineyards and wineries. The fertile soil and the abundance of sun promote the maturation of each vine and provide for excellent wines, which were exported to the remotest regions of the Roman Empire.
The great adventurer and lover Giacomo Casanova wrote in his famous memoirs that he had been drinking in Istria a "fantastic refošk wine". Not even officers, travelers and adventurers from the Austria-Hungary monarchy could not resist the Istrian and Dalmatian wines and drank them during their visits to the region for enjoyment.
The vine and wine are inseparably connected to the history and present use as well as the significance of this rich wine growing region. The different landscapes, climates and soils give the local wines and a wide variety of flavors. The Malvasia, an Istrian white wine complements the wide range of seafood dishes perfectly.
Teran, Zlacani Muskat, Herzogen- and Tsar Wine
Teran, which also is said to have healing powers, is a wine of dark ruby-like color and goes well with meat dishes, stews and the wild. The Zlaćani Muškat from Istria has an intense scent characterized by wild carnations. It goes well with sweets, but is also often used with refined dishes. Even the Dalmatian Prošek offers its distinctive aroma and a great taste experience with every sip. The famous Plavac from the island of Hvar is often served with roast meat and goat cheese, its pleasant, dry taste and its special bouquet is a real treat. The sort Babić originally from Primošten is known around the world, and known for its viticulture Peljesac peninsula offers true gems among the wines such as Postup and Dingač and Kneževo and Carsko wine (dukes and emperors wine).
The wine routes of the Adriatic run on a journey full of treasures stuffed wine cellar, caused by the long-standing nature of a long tradition of wine. These wines can be served as a part of an unforgettable vacation for your friends, after you have tasted it yourself first.