page_title: Croatian cuisine
section_title: Pastry
hierarchical_section_title: Croatian cuisine / Pastry
caption_attribution_description: English: Orehnjača variation of Nut Roll.
context_page_description: Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient 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 the earlier Slavic and the more recent contacts with Hungarian and Turkish cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian. Coastal cuisines use olive oil, herbs and spices such as rosemary, 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 and cooking procedures, 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.
context_section_description: 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
caption: Orehnjača, a variety of nut roll
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