page_title: Croatian cuisine
section_title: Other
hierarchical_section_title: Croatian cuisine / Other
caption_attribution_description: White truffles, mushrooms, Mirna river valley, Croatia. K. Korlević
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: Zagrebački odrezak – breaded escalope stuffed with ham and cheese, type of cordon bleu
  Punjena paprika – peppers filled with minced meat (Hungarian: töltött paprika)
  Sarma – Sauerkraut rolls filed with minced pork meat and rice
  Arambašići from Sinj – similar to Sarma, but made with finely diced beef and without rice
  Lepinje – flat bread
  Wild truffles, served on pasta, risotto, or fried eggs (fritaja)
  Croatian olive oil (Maslinovo ulje)
  Paški baškotin – aromatic zwieback (rusk) from the Island of Pag
   
  Potatoes from the region of Lika (Lički krumpir) – high-quality, large, red potatoes
  Sauerkraut from the Varaždin region
  Cabbage (zelje) from the region of Zagreb
  Artichokes with peas or broad beans
  Fritaja with asparagus
  Gorski kotar filling (pieces of ham with eggs and bread)
  Čvarci
caption: White truffles from Istria
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