Croatian cuisine

Croatian cuisine(Croatian:Hrvatska kuhinja) is heterogeneous and is known as a cuisine of the regions, since every region ofCroatiahas its own distinct culinary tradition. Its roots date back toancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by Slavic features and influences from the more recent contacts withTurkish,HungarianandAustriancuisine, usinglardfor cooking, and spices such asblack pepper,paprika, andgarlic.The coastal region bears the influences ofGreekandRomancuisine, as well as of the laterMediterranean cuisine, in particularItalian(especially Venetian). Coastal cuisines useolive oil, herbs and spices such asrosemary,sage,bay leaf,oregano,marjoram,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.Charcuterieis part of the Croatian culinary tradition in all regions. Food and recipes from otherformer Yugoslav countriesare also popular in Croatia.
Croatiancuisine 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 of 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.
Croatian meat-based dishes include:
Croatianseafooddishes include:
Stewed vegetables with a small amount of meat or sausages (varivoorčušpajz) is perceived as a healthy, traditional meal. Sour cream (in Northern Croatia) or olive oil (on the coast) can be added to the plate just before serving. Stewed meat dishes are often prepared by men in open spaces, following hunting and shepherding traditions. In Dalmatian urban cuisine, spices such as cinnamon and clove, Swiss chard (known as "blitva"),dried plums, dried figs, apples and other fruit are sometimes added to meat stews.
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 makingnjoki(gnocchi), but also for making plum or cheese dumplings which are boiled, and then quickly fried in breadcrumbs and butter.
Soup is an integral part of a meal in Croatia and no Sunday family meal or any special occasion will go without it. The most popular soups are broth-based, with added pasta or semolina dumplings. They are usually light in order to leave space for the main course and dessert to follow. However, cream or roux-based soups are also popular, and there are many local variations of traditional soups.
In Dalmatia, fish soup with fish chunks, carrots and rice is commonly served.
Croatia has 3 mainwine regions: Continental (Kontinetska), Coastal (Primorska)  which includes the islands and Slavonia.Croatia’s northeastern-most region. The old wine cellars in Ilok date back to the 15th and 18th centuries. It is interesting that the famous Ilok Traminac was ordered by the English Court for the coronation of Queen Elizabeth II. Also, one interesting story coming from one of the employees who save a place during the Homeland War, more precisely during the Serbian occupation of Ilok, when he decided to enclose the wall of one part of the Old Cellar and store it as many as 8,000 most valuable archival wines.
Each of the main regions is divided into sub-regions which are divided yet further into smallervinogorje, (literally "wine hills") and districts. Altogether, there are more than 300 geographically defined wine-producing areas in Croatia.Istria,KonavleandPelješacwere recognised byVogueas the best ones in Croatia.There are numerous enological events (fairs) throuought the year (for ex.Vinistra).
In parts of Croatia, wine, either red or white, is sometimes consumed mixed with mineral water or juices. For example, inHrvatsko zagorjeandMeđimurje,popular combination is white wine and mineral water (mostlyJamnica), calledgemišt(German:gemischt, ”mixed”, "mixture").On the other hand, inDalmatiais popularbevanda(Italian:bevanda, "drink"), mix of vine and natural water.Bevanda is common gastronomicalmotifin cultural representations of Dalmatia and its people inpopular culture.
Apart from imported beers (Heineken,Tuborg,Gösser,Stella Artois, etc.), there are home-brewed and locally brewed beers in Croatia. A brewery based inSplitproducesBavarianKaltenbergbeer by licence of the original brewery inGermany.
Recent craft beer breweries are:
Croatia is a country ofcoffeedrinkers (on average5kg per person annually), not only because it was formerly part of theAustrian-Hungarian Empire, but also because it bordered the formerOttoman Empire. Traditional coffee houses similar to those inViennaare located throughout Croatia.
Regarding its water resources,Croatiahas a leading position in Europe. Concerning water quality, Croatian water is greatly appreciated all over the world. Due to a lack of established industries there have also been no major incidents of water pollution.
There are 46 Croatian agricultural and food products registered in the European Union as aprotected designation of origin. or a protected designation of geographical origin.
They include cheese, honey, meat, fruits and vegetables, olive and other oils, pastry and sea products.