CROATIAN CUISINE Made by: Karmela Bjažević and Luka Križanac

INTRODUCTION

Croatian national cuisine

Coastal cuisine: - Dalmatian cuisine- Istrian cuisine

Continental cuisine - Slavonia- Zagorje- Lika

Desserts

CROATIAN NATIONALCUISINE

heterogeneous

Reflects the diversity of influences

„A cuisine of the regions”

The differences are most notablebetween mainland and coastalregions

COASTAL CUISINE Typical mediterranean cuisine

Influenced by Italy, Greece, Turkey

DALMATIAN CUISINE

Found along Dalmatian coast and on the islands

Based on fish, greens, olive oil and herbs and spices suchas

garlic, rosemary, parsley, etc.

Mostly boiled or grilled on an open fire

Soparnik is a savory pie filled

with Swiss chard. It’s a

traditional dalmatian dish, typical

for the Poljica region in the

central Dalmatia

Typical Dalmatian dish -

black risotto

Pašticada s njokima

Baby beef fillet is marinated

in a wine vinegar for days,

and then braised for hours,

first in its own juice, and later

with red wine, and served

with home made gnocchi

Hobotnica ispod peke

Octopus with potatoes

baked under a bell-like lid

covered in embers

Škampi na buzaru

Scampi, shrimps, mussels or

clams shortly cooked with

white wine, garlic, parsley

and breadcrumbs

Brudet

A fish stew usually served

with polenta

ISTRIAN CUISINE A mix of continental and Mediterranean cuisine

Boiled rather then roasted

Highly seasoned with olive oil

ISTRIAN TRUFFLES

Istrian speciality, added to many dishes

Istria’s Motovun forests contain some of the highest concentrations

of truffles in the world

Istria’s truffle king - Giancarlo Zigante, the owner of the Guinness World Record (1.310 kilogram heavy white truffle)

Motovun White truffles

Fuži are quill-shaped

homemade pasta typical

for Istria.

Maneštra is a bean soup

slowly cooked for hours

Boškarin steak

- Istrian cattle

- Served with

vegetables, or in

combnination with

pasta Fuži

Istrian prosciutto

- Istrian ham

- Usually appetizer

- Served with cheese and

olives

CONTINENTAL CROATIANCUISINE Influences are more complex (Austria, Switzerland, Italy, Hungary)

Lots of meat is used in cooking, mostlypork or veal

Main condiments: paprika (red pepper), black pepper and garlic

SLAVONIA

Cured and smoked ham, sausages, salami and theregional speciality kulen are characteristics of Slavonia

ZAGORJE

Characterised by dairy products and dishes made withflour

Zagorski štrukli- pastry,

filled with cottage cheese

and sour cream, boiled in

water or baked in an oven.

Originated in Slovenia

LIKA

Mild flavours

Mostly lamb, cabbage, potatoes and dairy products

Traditonal succulent

lamb roasted under a

large earthenware dish

THE MOST POPULAR DISHES

Punjene paprikeBell peppers stuffed with minced meat, rice and spices

SarmaCabbage stuffed withminced meat, rice andspices

DESSERTS

BreskviceSmall colorful rounds filled with chocolate, hollowed crumbs, homemade apricot jam and toasted hazelnuts with rum

Medvjeđe šapeCrisp cookies filled with milled nuts and honey

PaprenjaciCookies filled with milled nuts, honey, cinnamon, clove powder, nutmeg and pepper

FrituleSimilar to donuts, made with pastry with sour cream, liqueur, brandy and lemon peel

Splitska torta- Created in Split- Contains ingredients typical

of the area : dried figs, raisins, walnuts ( for cake layer) and vanilla cream (cooked on BAGNIA MARIA)

Bračke hroštule- Traditional cake for Brač

Island- Made with flour, egg

yolk, brandy, sugar, lemon peel, milk

OrahnjačaMade with dough, grated walnuts, cinnamon, rum and honey

MakovnjačaMade with poppy seeds, raisins, lemon peel and rum

Rožata- custard pudding - from the Dubrovnik region- popular in the summer months- Made with eggs, sugar, caramel sauce, lemon peel , rum

Paradižot- Also from

Dubrovnik region- Made with butter

biscuits, eggs, chocholate, rum, lemon