Croatian cuisine is heterogenous and is -Mainland cuisine...
Transcript of Croatian cuisine is heterogenous and is -Mainland cuisine...
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Croatian cuisine is heterogenous and is
usually known as the cuisine of regions:
-Mainland cuisine
-Coastal cuisine
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It bears the influences of Hungarian, Viennese and recently Turkish nation.
Most of the dishes are created during traditional pig-slaughter days
Usually meals with meat or in combination with meat.
Specialties: Meat stews and dry meat products
Back
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Greek, Roman, Illyrian and mediterranean influences
Mostly fish-related food
Specialties: Fish, lobster, etc., (sea food)
Types of food
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There are several classes in which we
can put croatian dishes: Meat (and
game), stews, pasta, soup, sausages and
ham, cheese, pastry
There are also several types of
beverage: beer, wine, rakija and other
alcoholic products.
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Roasted pheasant
Pašticada
Turkey with mlinci
Goose filled with
buckwheat
(Međimurje region)
Hladetina
Dalmatian Ham
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Goulash – small meat chops
Mahune – vegetable
stew
Brudet -fish stew
Chicken stew
Istrian stew ( Jota )
Čobanac
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Usually normal meal with regional spicing:
Palenta
Fuži
Manistra
The soups are usually
given a special taste
with the use of
Vegeta
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Kulin
Švargl
Čvarci
Kobasica
Slanina
Pršut
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Paški sir
Krčki sir
Turoš
Prga
Cottage cheese
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Palačinke
Krempita
Makovnjača
Krafne( type of
donut)
Orahnjača
Štrukli
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Velebitsko (rated the
best Croatian beer)
Vukovarsko
Ožujsko (Named
after the month
March)
Karlovačko ( city
Karlovac)
Osječko (city Osijek)
Pan and Golden Pan
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Prošek
Malvazija
Plavac
Rakija
Medica (honey rakija)
Pelinkovac
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This project has been funded with support from the European Commission.
This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the
information contained therein.