Croatian cuisine

The aroma of traditional polenta from Lika or pasta with sour cream from Zagorje, the sweet taste of homemade cornbread, prosciutto, olives, the smell of cooked sausage with cabbage, cabbage rolls, or blood-sausages, salty sardines, Dalmatian stew, Strudel from Zagorje or pork cracklings, the smell of donuts or rožata…

 The flavors and fragrances remind us of Croatia!

Our Hungarian neighbors are astounded when they try Croatian goulash or Slavonian fish paprikas. Italians admire our black risotto, or grilled fish Dalmatian style, sprinkled with homemade olive oil. Therefore it must be that a Turkish visitor was also pleasantly surprised to taste Croatian sarma.

It is true and must be admitted that these and many dishes were created under the influence of our neighbors, who came or went during the centuries… Nevertheless, the dishes that they introduced into Croatian culture we modified in our way. The diversity of our regions and different influences have created during the years a special and unique Croatian cuisine. We owe our gratitude to all women in our families who left us with the inheritance of unforgettable aromas and flavors which invoke memories of youth and the „old country“. Our Croatian immigrants remember the old country when they think of its aromas and flavors!

The very best representatives of unique Croatian cuisine, which is rich in local specialties

We know a variety of flavors in Croatia. Some we love, some we adore… It depends on the taste! Personal taste is not to be discussed. Therefore it is impossible to judge which cuisine is better: Dalmatian, Slavonian, Zagorje, Istrian, from Međimurje or Lika. Which is better? Strudel from Zagorje? Potato from Lika? Dalmatian pasticada? Is it garlic-flavored sausages from Samobor or Slavonian Kulen sausage? Hard cheese from Lika or Pag?

Because of its turbulent history and geographical setting, Croatia has been exposed to many different influences. This is reflected in the cuisine; thus, for example, in some coastal regions, we can recognize a Mediterranean touch 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 regions resembles Turkish cuisine. From the ancient world, Roman and Illyrian cuisine can be found in traces in our traditional cookbook.

Croatians are plenty of eaters who like versatile food. With so many dishes and ingredients to choose from, fresh herbs, fruit, vegetables, domestic animals, game, salt, sugar, white and red wine, olive and pumpkin oil, apple vinegar… Croatian cuisine has become rich, versatile, and delicious.

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