Croatian Cuisine

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by KarlaM9
Last updated 5 years ago

Health & Fitness
Culinary Arts

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Croatian Cuisine

Scents of lička polenta or polenta from Zagorja with sour milk, sweet taste homemade corn bread, ham, olives, smell of cooked cabbage and sausage, stuffed cabbage or blood sausage, salted sardines, pasticada, taste strudel from Zagorja or crackling, smell donuts or flan ...


Yes, these are all the flavors and aromas that remind us of Croatia !!!Due to its turbulent history and geopolitical position, Croatia was exposed to various influences, which are reflected in the kitchen. For example, in some regions,along the coast, we can clearly discern a Mediterranean touch primarily Italian, and French cuisine. In the north, the predominant influence of the German and Austrian cuisine as well as Hungarian, of course, gastronomy and the east and south of the hinterland is similar to Turkey ... But the Old World, and the ancient Illyrian kitchen "have their fingers" in our traditional cookbook.

Croats truly enjoy the dishes of their national cuisine, and they even as evidence express good wishes and enjoyment of the meal shared with those present at the table in two ways Good apetite! (Dobar tek!)and in delight!(U slast!)

ham hock (buncek)

greaves - ČVARCI

Baranja spicy sausage - BARANJSKI KULEN

Zagreb steak (zagrebacki odrezak)

Pag cheese - PAŠKI SIR

Turkey with dumplings (purica s mlincima)

pole with whippedcream and cream (kremsnite)

Cooked dough with cheese (kuhano tijesto sa sirom-strukli)

Istrian and Dalmatianfried pastry (Istarsko i Dalmatinsko przeno pecivo-krostule)

Crescent-shaped pastry - RAFIOL

Dough with squash (bucnica)

fritters (fritule)

Dalmatian smokedham-prosciutto (dalmatinski prsut)

Not all the traditional Croatian dishes, however, are one of the most famous!