Title: Worldwide breakfast
Content:  In Croatia the base is a continental breakfast with a variety of pastries with or without fillings (marmalade, chocolate, cheese, ham, nuts, poppy) and fermented milk products (yogurt, soured milk, soured cream). Cold cuts, such as prosciutto, ham, salami, kulen, bacon, and various cheeses, are also favored. Fried eggs or omelet and Vienna sausage with mayonnaise, mustard or ajvar are very often consumed. In continental parts sir i vrhnje (cottage cheese with soured cream and some spices) is traditional. Coffee is much preferred over tea (mostly herbal tea).
Title: Croatian cuisine
Content:  cinnamon, clove, nutmeg, and lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables, nuts) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of the Croatian culinary tradition in all regions. Food and recipes from other former Yugoslav countries are also popular in Croatia. Croatian cuisine can be divided into several distinct cuisines (Dalmatia, Dubrovnik, Gorski Kotar, Istria, Lika, Međimurje, Podravina, Slavonija, Zagorje) each of which has specific cooking traditions, characteristic for the area and not necessarily well known in other parts of Croatia. Most dishes, however, can be found all across the country, with local variants.
Title: Pierogi
Content:  Ajdovi krapi (literally buckwheat carps) are a dish popular in the northeastern and Alpine regions of Slovenia. Made with buckwheat rather than wheat flour and filled with a mixture of cottage cheese (skuta), millet, and fried onions, they are traditionally topped with pork fat crisps, fried bacon or fried onion, but today often with butter breadcrumbs. Along with žganci and štruklji, they form a trio of buckwheat-based dishes typical of Slovenian cuisine.
Title: Croatian cuisine
Content: Žganci – cornmeal dish in Slovenian and Northern Croatian cuisine, also known as polenta (palenta, pura) in Istria and Dalmatia ; Gnocchi, often served with pašticada or goulash ; Fuži, a typical pasta from Istria ; Needle macaroni Štrukli – baked or cooked filled pastry from Zagorje, Zagreb area. ; Krpice sa zeljem – pasta with stewed cabbage ; Šporki makaruli – traditional pasta with cinnamon-flavored meat sauce, from Dubrovnik and surrounding area Pasta is one of the most popular food items in Croatian cuisine, especially in the region of Dalmatia. Manistra na pome (pasta with tomato sauce) is a staple. The other popular sauces include creamy mushroom sauce, minced meat sauce and many others. Fresh pasta (rezanci, krpice) is added to soups and stews, or prepared with cottage cheese, cabbage, even with walnuts or poppy seed. Potato dough is popular, not only for making njoki (gnocchi), but also for making plum or cheese dumplings which are boiled, and then quickly fried in breadcrumbs and butter.  
Title: Beer in Croatia
Content:  More than 90% of all beer sold in Croatia is domestically produced. There are many types and brands of beer in Croatia, though more than 90% of revenue is shared among six largest beer companies. The most popular beer is Ožujsko and the second most popular is Karlovačko. As of 2010s, there is a rising trend of craft beer consumption.
Title: Croatian cuisine
Content: Goulash (Croatian: gulaš, see also Hungarian gulyás) ; Grah – pork hock bean stew (often done as grah i zelje – with sauerkraut, or grah s kiselom repom – with pickled turnip strings) ; Gregada - seafood stew ; Varivo od mahuna – green beans stew ; Riblji paprikaš – also called fiš-paprikaš (spicy fish stew from Slavonia, see also Hungarian halászlé) ; Slavonska riblja čorba (fish stew from Slavonia) ; Brudet (or Brodet) – fish stew ; Chicken stew ; Rabbit goulash ; Ričet, also known as jačmik, orzo Istrian stew (Jota) ; Pašta fažol – bean stew with small pasta ; Game Čobanac (Shepherd's Stew) ; Feines Venison goulash with prunes ; Hunter's stew 
Title: Northern Croatia
Content:  The cuisine of Northern Croatia includes dishes of a few local or regional cuisines (Zagorje, Međimurje, Podravina) which have their specific cooking traditions, characteristic for the area and not necessarily well known in other parts of Croatia, as well as dishes that can be found all across the country. The Međimurska gibanica is one of the layer cakes popular in Northern Croatia, especially in the Međimurje region.
Title: Croatian cuisine
Content: Pita ; Pogača (farmers' bread) ; Povitica Bučnica (summer squash and cottage cheese pie, can be savory or sweet) ; Štrukli (made with cottage cheese, sour cream and eggs, can be savory or sweet, boiled or baked) ; Zlevanka, simple baked cornmeal pastry with various fillings (e.g. cheese, sour cream, cherries, plum jam, walnuts, nettle) ; Varaždinski klipići 
Title: Croatian cuisine
Content: Rožata or Rozata (flan, creme caramel) ; Easter pastry Pinca ; Kroštule (crunchy, deep-fried pastry) ; Fritule (deep-fried dough, festive pastry, particularly for Christmas) ; Bishop's bread ; Guglhupf ring cake (Croatian kuglof) ; Rapska torta (Rab cake) ; Međimurska gibanica (Međimurje County layer cake with apple, poppyseed, walnut and cottage cheese fillings) ; Makarana torta ; Imotska torta ; Mađarica (Croatian layer cake) 
Title: Slovenian cuisine
Content: Ajdovi žganci, žganci is a dish in Slovenian cuisine. It's similar to polenta, although prepared with finer grains. Balthasar Hacquet (1739–1815) mentions that žganci was served with sauerkraut in Upper Carniola. ; Aleluja ; Bezgovo cvrtje ; Čompe ; Fritaja (see also frittata) is a Croatian and Slovenian dish. Both are specialties in Istria. They are especially common in the springtime, as at that time there are many plants and vegetables such as wild asparagus, wild hops, herbs, chicory, tomatoes, young garlic sprouts and spices available to add to egg. Fritaje are many times prepared throughout the year with ham, mushrooms, sausages, bacon, white or red wine. ; Idrijski žlikrofi ; Jabolčna čežana ; Kaša is a dish commonly eaten in Eastern Europe. At least a thousand years old, kasha is one of the oldest known dishes in Eastern European Slavic cuisine. ; Krapi ; Maslovnik ; Matevž ; Medla ; Mešta ; Močnik is made from cereals such as buckwheat, maize, wheat, millet, rye, or oats in either milk, cream or soured cream. ; Njoki ; Smojka ; Štruklji 

Question: Verify the following claims with "True" or "False": I understand that the Croatia region enjoys bhajji which have the ingredient of gram flour.
Answer: False