Croatian cuisine is heterogeneous and known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition with roots reaching back to ancient times. The differences in foodstuffs and forms of cooking are most notable between the mainland and the coast. Mainland cooking has Slavic features and later Turkish, Hungarian and Austrian influences, using lard and spices such as black pepper, paprika and garlic. The coast bears Greek, Roman and later Mediterranean influence, including Venetian, and uses olive oil, herbs and spices such as rosemary, sage, bay leaf and cinnamon. Charcuterie is part of the tradition in all regions.
Facts
Origin Region Connections
Features Dish
Source Soparnik (Wikipedia)
Source Zagorski štrukli (Wikipedia)
Uses Ingredient
Source Croatian Cuisine (Wikipedia)
Source Croatian Cuisine (Wikipedia)
Source Croatian Cuisine (Wikipedia)
Source Croatian Cuisine (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Croatian Cuisine (Wikipedia)
Sources
1. Croatian Cuisine (Wikipedia)
Wikipedia article, lead section
Croatian cuisine (Croatian: Hrvatska kuhinja) is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition.
Uses Ingredient: Olive Oil, Wikipedia article text
Coastal cuisines use olive oil, herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind.
Uses Ingredient: Cinnamon, Wikipedia article text
Coastal cuisines use olive oil, herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind.
Uses Ingredient: Paprika, Wikipedia article text
Mainland cuisine is more characterized by Slavic features and influences from the more recent contacts with Turkish, Hungarian and Austrian cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic.
Uses Ingredient: Garlic, Wikipedia article text
Mainland cuisine is more characterized by Slavic features and influences from the more recent contacts with Turkish, Hungarian and Austrian cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic.
View the SourceZagorski štrukli (Wikipedia)
Features Dish: Zagorski štrukli, lead paragraphQuote, Features Dish: Zagorski štrukli, lead paragraph
Zagorski štrukli or štruklji (pronounced [zǎːgorski ʃtrǔkli]) is a popular traditional Croatian dish served in households across Hrvatsko Zagorje and Zagreb regions in the north of the country, composed of dough and various types of filling which can be either boiled or baked.
Soparnik (Wikipedia)
Features Dish: Soparnik, lead paragraphQuote, Features Dish: Soparnik, lead paragraph
Soparnik is a traditional Croatian dish.
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