ArticleMap.com

Croatian gastronomic diversity

Croatia can be roughly divided in 10 different regions. It is a small country with interesting history. Food production is not extraordinary neither in quantities nor in the type of products. Long, turbulent and surprising events through past times shaped Croatian cuisine. Country was always part of the of one empire or another and in the way of many military campaigns. Different people and different ways made it possible to collect and preserve knowledge otherwise forgotten.
Recipes are heavenly from one region to another.
Istria
Famous dish is manestra. Some claim it as a inseparable part of Italian gastronomy but who are we to say that is so. This region is famous for its truffles/particularly Motovun forest/ Pasta called fuzi-small tubes, pljukanci and other types of home made pasta are daily delicacies.
Lika, Gorski kotar and Kvarner
Lika is known for its many dishes made with dry or smoked lamb, sheep, goat (kid) meat. Lamb or kid on the spit are appreciated beyond description. Island of Pag is famous for its lamb meat. It has distinctive taste as a result of climate and specific diet for local sheep. Skripavac and Basa are well known cheeses from Lika. Skripavac literally means " one that is making squeaky noises".It does so when you chew on the slice of it.
In Gorski kotar locals prepare most delicious frogs, game and dormice.Dormice are also known for its miraculous fat (used in medicinal purposes) and meat-when roasted. I find this last dish to be overwhelming and to close to eating a pet.
Kvarner is famous for excellent choice of cheeses.They differ from one island to another. Variety of minestre(soups) is impressive as well. Local maroons are picked from very special chestnut trees. They have sweet taste, prominent and rich when you roast them on the real fire.
Dalmatia
Dalmatia can be divided in Northern, Mid and Southern....not to mention the islands.
Brudet is universal dalmatian dish.It is made from fish, crab and shellfish from fishermen net and combined in best order and perfect amounts to achieve divine taste.
Personal favorite is kapulica or ljutika. These are longish, small onions pickled in wine vinegar( close in taste to Balsamic) Small and round onions are different story and they cannot pass for "real" kapulica.
Pasticada is another amazing meat dish. Recipes are numerous and provide you with important and helpful tips. This dish can be studied through various cook books..
Neretva
This river region has very distinctive cuisine. Their own version of brudet consists of eels, frogs and many fresh and sea water fish. Tangerines and fruits from Neretva valley are rear combination of sweet and freshly moist flavors. In one word-amazing.
Dubrovnik
Region around old town offers many surprises. Let s just name a really serious desert-Rozata.Some will call it creme caramel although it is not the same.
Slavonia
this inland region is offering big selection of mushrooms, smoked and cured meats and sausages. Fish paprikash (with spice touch and genuine closeness to tastes of neighboring Hungary) is prepared in many ways and it is hard to find mediocre one.
Ilok and many other small towns and villages in region are home to some great wines.
Kulen is most praised of all cured meats. It is somewhat like salami although I do not find it a just description. It varies from mild to really spicy.
Central Croatia
It consist of many regions and smaller units. Fresh cheese and cream you can find in Northern parts is precious. In English it is called cottage cheese. False. Not even close. This cheese is not cottage. It comes in molded form and can be "peeled" in many layers. It is watery, fresh, light and moist. It does not have consistence or chewy quality of cottage. Cottage is not close enough in shape and taste for valid comparison. Recognizing that taste is unique and individual it is still a fresh cheese goddess compared with everything else in that category.
Trout, Pike, Carp, Catfish, and Greyling are few of fresh fish favorite choices for the meal.
Gastronomic adventure is always a challenge. It would be truly rewarding to come for a visit and "have a taste" of the place.

Article Source: http://www.articlemap.com

Josephine Boehm is an Art Historian and author. If you want to read more of her writing visit her blogs: Guide to Croatia and Josephines art history blog. Her web site Croatia vacations is a great place to find short information about almost every major Croatian vacation spot and resort.

Please Rate this Article

Not yet Rated

Click the XML Icon Above to Receive Food & Beverage Articles Via RSS!

Additional Articles From - Home | Food & Beverage

Tasty Vegetable Eggplant Chili Sauce - By : Rekha Heer
Delicious Mexican Fiesta - By : Sunil kKumar
How Hot is Hot? - By : R Eddings
Know Everything About Eggs - By : Chhabra
How Juicing Fruits And Vegetables Can Enrich Your Diet - By : Keith Jacobsen Sr.
Food and Beverage Trade Publications Help to Grow Your Business - By : Bryan W. Sullivan-21548
Beware of Delicious Chocolate Cake Recipe - By : Paul zayer
Noni Juice Health Benefits - By : Rachel Broune
Set Up Your Kitchen for an Effortless Cooking Experience - By : Felicity McDougall-13536
Overview Of 10 Key Vegetables And Their Nutritional Value - By : Susan Banks Sr

	Print This Article
	Post Comment
	Add To Favorites
	Email to Friends
	Ezine Ready

Submit Articles
Member Login
i Top Authors
Most Popular Articles
Submission Guidelines
Ezine Notifications
Article RSS Feeds

Press Release
About Us
Link To Us
Contact Us
Privacy Policy
Terms of Service

Highly Recommended:

Sponsored Ads:

Recommended Hosting

Related Sister Site:
Submit Health Articles Now