Croatian
cuisine
in the coastal area and on the islands differs from the continental
cuisine in the choice of ingredients and methods of cooking.
Continental
cuisine is
influenced by Hungarian, German and Turkish cuisine, while the
coastal area is influenced by Mediterranean cuisine, mainly Italian
and French.
Mediterranean
Croatia
offers healthy and light dishes seasoned with olive oil, rosemary,
sage, basil, marjoram, thyme, bay leaf and garlic.
A
choice of cheeses served with prosciutto and olives, or anchovies
are a typical starter.
Grilled or boiled fish, fish stew called “brodeto“,
marinated fish and other seafood specialities hold a central
position in Mediterranean cuisine.
The lamb
is excellent, whether boiled, roast or prepared under a bell-shaped
baking lid, which gives it a unique flavour.
Some
specialities of continental Croatia are: kulen, a spicy salami from
Slavonia, turkey with mlinci from the Zagorje
region, fiš-paprikaš, a spicy fish
stew from Baranja, etc.
Typical desserts in the coastal area are fritule (fried sweet
dumplings), rožata
(caramel pudding), dried figs, etc. When in the continental
area, try gibanica
(cheese and egg pie), orehnjača (walnut loaf), štrukli (Zagorje cottage
cheese in pastry), etc.
Beverages
Croatia has a long wine-growing tradition and is thus
known for its many exquisite wines.
Well-known red wines in the coastal area are: Teran,
Merlot, Cabernet, Plavac, Opolo, Dingač, Postup. The white wines
are: Malvazija, Pinot, Pošip, Muškat
Famous continental wines are Riesling, Graševina,
Burgundy, and Traminac.
Strong spirits are grape, herb and plum brandy.
Prošek (sherry) and Maraschino are excellent
liqueurs.