Croatian Gastronomic Diversity
Croatia can be roughly divided in 10 different regions. It is a small country with interesting history. Food production is
not extraordinary neither in quantities nor in the type of products. Long, turbulent and surprising events through past
times shaped Croatian cuisine. Country was always part of the of one empire or another and in the way of many military campaigns. Different people and different ways made it possible to collect and preserve knowledge otherwise forgotten.
Recipes are heavenly from one region to another.
Famous dish is manestra. Some claim it as a inseparable part of Italian gastronomy but who are we to say that is so. This region is famous for its truffles/particularly Motovun forest/ Pasta called fuzi-small tubes, pljukanci and other types of home made pasta are daily delicacies.
Lika, Gorski kotar and Kvarner
Lika is known for its many dishes made with dry or smoked lamb, sheep, goat (kid) meat. Lamb or kid on the spit are appreciated beyond description. Island of Pag is famous for its lamb meat. It has distinctive taste as a result of climate and specific diet for local sheep. Skripavac and Basa are well known cheeses from Lika. Skripavac literally means " one that is making squeaky noises".It does so when you chew on the slice of it.
In Gorski kotar locals prepare most delicious frogs, game and dormice.Dormice are also known for its miraculous fat (used in medicinal purposes) and meat-when roasted. I find this last dish to be overwhelming and to close to eating a pet.
Kvarner is famous for excellent choice of cheeses.They differ from one island to another. Variety of minestre(soups) is
impressive as well. Local maroons are picked from very special chestnut trees. They have sweet taste, prominent and rich when you roast them on the real fire.
Dalmatia can be divided in Northern, Mid and Southern....not to mention the islands.
Brudet is universal dalmatian dish. It is made from fish, crab and shellfish from fishermen net and combined in best order and
perfect amounts to achieve divine taste.
Personal favorite is kapulica or ljutika. These are longish, small onions pickled in wine vinegar( close in taste to Balsamic) Small and round onions are different story and they cannot pass for "real" kapulica.
Pasticada is another amazing meat dish. Recipes are numerous and provide you with important and helpful tips. This dish can
be studied through various cook books..
This river region has very distinctive cuisine. Their own version of brudet consists of eels, frogs and many fresh and sea water fish. Tangerines and fruits from Neretva valley are rear combination of sweet and freshly moist flavors. In one word-amazing.
Region around old town offers many surprises. Let s just name a really serious desert-Rozata.Some will call it creme caramel although it is not the same.
this inland region is offering big selection of mushrooms, smoked and cured meats and sausages. Fish paprikash (with spice touch and genuine closeness to tastes of neighboring Hungary) is prepared in many ways and it is hard to find mediocre one.
Ilok and many other small towns and villages in region are home to some great wines.
Kulen is most praised of all cured meats. It is somewhat like salami although I do not find it a just description. It varies from mild to really spicy.
It consist of many regions and smaller units. Fresh cheese and cream you can find in Northern parts is precious. In English it is called cottage cheese. False. Not even close. This cheese is not cottage. It comes in molded form and can be "peeled"
in many layers. It is watery, fresh, light and moist. It does not have consistence or chewy quality of cottage. Cottage is not close enough in shape and taste for valid comparison. Recognizing that taste is unique and individual it is still a fresh cheese goddess compared with everything else in that category. Trout, Pike, Carp, Catfish, and Greyling are few of fresh fish favorite choices for the meal.
Gastronomic adventure is always a challenge. It would be truly rewarding to come for a visit and "have a taste" of the place/s/.
About the Author: Author of this article is Josephine Boehm. If you want to know more about Croatia you can visit Josephines blog about Croatia. You can also visit another Josephines blog about art history and download free css templates from her web templates and tutorial site.