Croatian cuisine, due to its diversity, can be called cuisine of regions.
The modern roots come form the early Slavic and ancient times, and due to historical and geographical influences, the most evident difference in gastronomy between the coast and the mainland are the choice of provisions and food preparation processes.
The mainland has stronger influences from the ancient early Slavic times, though more recent touches have been added from famous Hungarian, Vienna and Turkish cuisines.
On the coast, the older influence comes from Greek, Roman and Illyrian styles, and the more modern touch comes from Mediterranean countries such as Italy and France.
Beverages - Croatia is famous for its excellent wine, which are a result of long held winery traditions in the region.
On the coast, the famous red wines are Teran, Merlot, Cabernet, Opolo, Plavac (Zinfandel), Dingač, and Postup.
The most famous white wines are Malvazija, Pošip, Pinot, Kujundžuša, and Muškat (Muskat).
In the mainland of Croatia, Riesling, Graševina (Grauer Riesling), Burgundy, and Traminac (Gewurztraminer) are most noted.
We recommend plum, grass and grape brandies for hard alcohol choices.
Desert drinks are sherry and maraschino.
Istrian traditional cuisine appeals to our eyes, nose and palate, and is a firstclass gastronomic experience when served with selected Istrian wines.
Today’s Istrian cuisine is the result of many changes that have occurred in Istria, aswell as the influence of various nations who, for shorter or longer periods, stayed in Istria, usually as conquerors.
However, the Istrian cuisine is mostlya result of the effort of common inhabitants of Istria who fed themselves with the
food they grew, found in nature or caught.
Traditional Istrian dishes are: Istrian prsut (smoked ham), ravioli, fuzi s tartufima (typeof pasta with truffles), scrambled eggs with wild asparagus, chicken soup,vegetable stew with spring corn, cabbage prepared in a special way, pumpkindishes, lamb with potatoes prepared under a metal cover, wild game sauce, codfish prepared in a special way, octopus salad, ruccola salad with potatoes, ritule (type of doughnut), apple strudel.
Dalmatian cuisine, due to its ingredients and preparation, meets all medical andnutritional recommendations for a healthy and well-balanced diet.
Traditional Dalmatian ingredients are various types of fish, shells, crabs, octopus, squid,cuttle-fish, olives, olive oil, vegetables, wild and aromatic herbs, almonds,figs, grapes, honey, raisins and citrus fruits.
Particularly delicious are Dalmatian "prsut" - smoked ham that is dried in the "bura" (north-eastern wind),best served with sheep-cheese, and "janjetina ispod peke" - lamb prepared in the traditional way under a metal cover.
Furthermore, Dalmatian wines, both red andwhite, are a must with every meal and some of them are among the world's topten.
The cuisine in Dalmatia and on its islands is in accordance to moderntrends in nutrition.
Healthy methods of preparation (boiled or grilled), as wellas plenty of fish, olive oil, vegetables and wild herbs that can be found alongthe coast make Dalmatian cuisine extremely healthy.
Although, even today, every region has its own unique methods of preparation, Dalmatian cuisine represents aunit whose characteristics have been discovered only recently, for example thecuisines of the islands of Hvar, Korcula, Brac (vitalac, a dish prepared withlamb innards and grilled), Vis (grilled pilchards, as in the times of the ancient Greeks; pie with pilchards from Komiza and Vis, a dish similar to the modern pizza).
Croatia can boast of having a wide selection of excellent wines (there are anastounding 700 different types of wine with protected geographical origin), brandies, fruit juices, beer and mineral waters.
In the south, people drink “bevanda” (red wineof rich flavor mixed with water) with their meals, while in the northwest, people drink “gemist” (dry, aromatic wines mixed with mineral water) with their meals.
Dalmatian wines, as well as olive oil and olives, have been cherishedsince ancient times.
Names of wines such as Grk from the island of Korcula and Parc from the island of Hvar bear witness to this.
Famous wines include
- Dingac and Posip from Peljesac Peninsula;
- Babic from Primosten;
- Vugava and Plancic from the island of Hvar
- Posip and Grk from the island of Korcula;
- Marastina from the island of Lastovo;
- Malvazija from Dubrovnik, and so on
Furthermore, there is Prosecco (a sweet desert wine), very strong grape brandy,herb flavored brandies and liqueurs (Maraschino, Vlahov).