Croatia Food Guide

Beside the standard European cuisine present in all restaurants and hotels specialties from the grill and the roasting-spit (lamb, pork, poultry) are very popular. Croatia’s food has been influenced by many different cuisines. Some gastronomes claim that the country’s cuisine has its roots in the cuisine of ancient Rome, and many areas do have food pretty similar to Italian cuisine. Food styles, however, vary considerably; the Sibenik area is characterised by the predominance of seafood and fish, cooked with herbs and olive oil, and often heavily seasoned. In contrast, meat- pork and pork products, veal and rich foods based on flour, dairy products and potatoes are the dominant the food of continental Croatia. Some of Croatia’s popular dishes are turkey with mlinci (flour dumplings), zagorska zlevka (cornflour cake), squash rolls, walnut rolls and visovacka begavica, lamb cooked with sour ewe’s milk. Other specialties include the Gavrilovic salami, the Dalmatian smoked ham, salty pilchards, sheep cheese, peppered Slavonian sausages, paprika-flavoured salami, etc. Fish fricassees and rich cakes are specialties of Slavonia. The country also has some good wines - red as well as white, and unusual brandies, including plum brandy and walnut brandy but king of all wines is Dingac (15-16% of alcohol), a thick red wine from the peninsula of Peljesac.