Croatian Food: What is it *REALLY* like?
In this video, Andrea and Josipa, two of our team from Dubrovnik, will tell you all about the delicious food of their country.
Ever wondered what Croatian cuisine is really like? If you've been to Croatia before but only ever to one part of the country you might be surprised to discover just how diverse their food can be. But when you consider there's so much variety of landscape, in such a small country, it starts to make sense.
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➡ Prefer reading? Here's our extensively researched blog post:
➡ Interested in a taste? Take our Gourmet Tour of Croatia!
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00:00 Intro
01:14 Coastal Croatia
07:52 Continental Croatia
12:00 Summary
Croatian cuisine | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Croatian cuisine
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SUMMARY
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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 neighboring cultures—Hungarian and Turkish, 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 (especially Venetian). Coastal cuisines use olive oil, and 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 (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 (Istria, Dalmatia, Dubrovnik, Lika, Gorski Kotar, Zagorje, Međimurje, Podravina, Slavonija) 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.
RECEPT ZA NAJBOLJE KUVANO JELO IKADA - jednom probajte ovaj paprikas, uvek ćete ga spremati
paprikas sa svinjskim rebrima, najbolje kuvano jelo sa mesom i krompirom za rucak ili veceru. Jelo na kasiku mozete ga jesti i posle dva dana.
sastojci
750g svinjskih rebara
2 luka
3 češnja belog luka
1 šargarepa
2 lovorova lista
2 veća krompira
soli, biber, suvi začin
slatka mlevena paprika