The aroma of traditional polenta from Lika or ‘štrukli’ from Zagorje, the sweet taste of homemade cornbread, prosciutto, and olives, the smell of cooked sausages with cabbage, cabbage rolls, or blood sausages, salty sardines, Dalmatian pašticada, the taste of strudel from Zagorje or pork cracklings, the smell of donuts or rožata… These are the flavors and aromas that remind us of Croatia!
Our Hungarian neighbors are astonished when they taste Slavonian fish paprikas. Italians admire our black risotto or grilled fish in Dalmatian style, garnished with homemade olive oil.
Indeed, a Turkish visitor must have also been pleasantly surprised when tasting a Croatian sarma.
It’s true and must be admitted that many of these dishes were created under the influence of our neighbors, who came or passed through over the centuries…
Everything you’ve heard about Croatian cuisine is true
Nevertheless, the dishes they introduced into our culture were modified in our way. The diversity of our regions and different influences over the years have created a special and unique Croatian cuisine. We owe gratitude to all the women in our families who left us unforgettable aromas and flavors as an inheritance, which evoke memories of youth and the “old country.” Our Croatian immigrants remember the old country when they think of its aromas and flavors!
We know a variety of flavors in Croatia. Some we love, some we adore… It depends on taste! A person’s taste is not to be contested. Therefore, it is impossible to judge which cuisine is better: Dalmatian, Slavonian, from Zagorje, Istrian, from Međimurje, or Lika. Which is better? Strudel from Zagorje? Potato from Lika? Dalmatian pašticada? Are they garlic-flavored sausages from Samobor or Slavonian kulen sausages? Hard cheese from Lika or Pag?
These are the best representatives of unique Croatian cuisine rich in local specialties.
Due to its turbulent history and geopolitical setting, Croatia has been exposed to many different influences. This is reflected in the cuisine, so we can recognize a Mediterranean touch in some coastal regions, primarily from Italy and France. The northern region was influenced by German and Austrian cuisine, as well as Hungarian, of course, while the cuisine in the eastern and southern areas resembles Turkish cuisine. From ancient times, Roman and Illyrian cuisine can also be found in traces in our traditional cookbook.
Croatians like diverse food, and there is plenty of it. Croatian cuisine has become extremely rich, diverse, and delicious with so many dishes and ingredients—fresh aromatic herbs, fruits and vegetables, domestic animals, game, salt, sugar, white and red wine, olive and pumpkin oil, and apple vinegar.
We should be immensely proud of our culinary treasure and share it with others so they can taste and enjoy it!
Dobar tek or U slast
As proof that Croatians truly relish their national cuisine, they use two different dining expressions when everyone is seated at the dining table. Dobar tek (Have a good appetite!) and U slast (Enjoy!).
