Croatian cuisine is a cuisine
of regions, reflecting Croatian geography, history and culture. Croatia's turbulent
history, caused by its unique geopolitical position, is also evident in its dishes, which
combine different eras: the ancient Greeks grew grapes on the islands of Vis and Hvar; the
Hungarians brought goulash and paprikash (meat stew), the Turks left sarma
(stuffed sauerkraut rolls), stuffed green peppers and rolled dough, while the Italians
left their trace in various kinds of pasta.
here to view the complete article.
NATIONAL MEALS AND DRINKS
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. Some specialties are as follows: the Gavrilovic
salami, the Dalmatian
smoked ham, salty pilchards, sheep cheese, peppered Slavonian sausages, paprika-flavoured
salami, etc. An exquisite hors-d'oeuvre are sea-shells (oysters, mussels, date-shells) as
well as scampi, grilled or "na buzaru" (cooked and flavoured with a lot of
aromatic spices). From fish meals the fish stew (several kinds of fish sauteéd in a
tomato sauce with garlic and spices) is very savoury, and in the continental region the
peppered fish stew with fresh-water fish is favoured.
From meat specialties we point out the
following: the Dalmatian "pasticada" (beef stuffed with lard and roasted in wine
and spices), the steak á la Zagreb (veal stuffed with ham and cheese, then fried in
breadcrumbs), the cutlet la Zagorje (with sausages, sauerkraut and boiled potatoes), the
veal Easter egg (in piquant tomato sauce with mushrooms), turkey with "mlinci"
(thinly rolled out pasta), the country dinner (stuffed cabbage leaves, sausages, roasted
pork and lard in sauerkraut). In northern Croatia venison is regularly prepared la
hunter's or in a cream sauce, whereas in Dalmatia it is roasted or sauteéd in a sauce of
vinegar, olive-oil, wine, prosecco, prunes with rosemary.
Beside foreign alcoholic drinks you may
taste the domestic brandies: plum-brandy, herb-flavoured brandy and walnut-brandy.
Further, there are many sorts of wine, but king of all wines is Dingac (15-16% of
alcohol), a thick red wine from the peninsula of Peljesac. Then there is the Korculanski
grk (14-15% of alcohol). A series of other thick red wines should also be mentioned: the
visko, hvarsko, kastelansko and the Istrian wine. In the northern country parts the
alcoholic content of the wines drops, but the acid contents grows. Predominantly white
wines with pleasant flavour, light and sweet taste are brewed here. Among these we would
like to stress the following: grasevina, rizling, traminac, pinot, sovignon, pljesivica,
|Copyright © 1998
Zagreb - Croatia
Reprinted by permission
|NOTE: Further copying of the above
articles in other Web pages without HINA's express
authorization is prohibited.
Note Aug. 7,
2015: I started this page in 1995. Since then, a number of sites below have disappeared over the years. I found
them on Archive.org. They are
marked with an asterisk (*)
Cookbook by Igor Francic (in Croatian only)
Recipes of: continental and mediterranean cuisine, cakes and desserts. Stranice s
Vila 100th Anniversary Cookbook
The Zajednicar October 6, 1999
Croatian Mother's Club Selling Cookbook
(in English only)
kuhar", a cookbook with 190 recipes from Slavonia. Recipe's are adjusted to today's way of
life and cooking (low calories and low fat) -
A sample of some greatest Slavonian dishes are included on the site.
Art of Croatian Cooking - by Anna Bozin, Australia
DESSERTS IN CROATIA (in English only)
Sarich At Chateau Ste. Michelle
For Cooks Who Love Wine.
Everyone who cooks is faced with
the perennial challenge: "What to make for dinner?" It is a
question that John Sarich, culinary director for premium wine
producer Chateau Ste. Michelle, asks not only when preparing
menus at home, but the 250 days each year he must serve elegant
yet simple meals to some of America's best known chefs and
discriminating food and wine writers. For each of those meals,
Sarich impeccably matches exceptional wines. John Sarich At
Chateau Ste. Michelle: For Cooks Who Love Wine, is a collection
of his acclaimed recipes, presented with his understanding of
what makes fine wine complement great food. "Cooking and wine
have been a major part of my life from the beginning," admits
Sarich. His family immigrated to Seattle from the Dalmatian
coast of Croatia. Raised on their spirited Mediterranean cooking
and homemade wine, Sarich fondly remembers the Croatian toast
that heralded the commencement of each meal, "Zivio!" -- "To
- Delicious Pastries by Dennis Valcich,
Today's Recipe July 1998. Hotel Esplanade, Zagreb. Prepared by Esplanade's Head Chef Mr. Ivica Struml.
Food Guide - Badel1862.com
gastronomy: Dalmatinska Kuhinja (in Croatian). By
Corner, Croatian Recipes
Croatian Cuisine--selected recipes by Zeljko Skropanic
Croatian cakes and sweets, by
Maja and Mladen Sokele (in Croatian)
Cuisine - at http://www.visit-croatia.co.uk/
Dalmatian Recipes by email@example.com
from Newsgroup hr.fido.kuhinje in Croatian only.
Ova lista nastala je automatskom obradom datoteke u
kojoj su recepti poslani u CroatiaNet
konferenciju KUHINJE.HR (hr.fido.kuhinje). Autor ove
kompilacije je Ivan Drzanic, sysop
G-Box BBS-a i moderator konferencije, a
kompilaciju je WWW-u prilagodio Aleksandar Ivanisevic.
Ribe, skoljke i recepti otoka Korcule,
korcula.net. Fish, shellfish and recipes from the
island of Korcula - in Croatian.
Recipes by Gordana Muraja - Zagreb, in Croatian only. Feedback here.
34 Croatian Recipes. From a cookbook by the Women's Guild of St Anthony
Croatian Catholic Church, 712 North Grand Avenue, Los Angeles, California 90012, Ph# (213)
IstriaNet.org - Ostaria Istriana.
Istrian cuisine from ravioli to
- Pesticida na Dalmatinski Nacin /
Rozota by Marko Pinteric firstname.lastname@example.org
How To Make Povitica
by Emily Novak and Don Wolf (The Zajednicar, Jan. 3, 1996). A videotape on how to make wonderful Povitica bread (also
called Orehnjaca). Two recipes are included on the page.
- Dalmatian Vegetable Casserole
by Lucy Kresich. St. Anthony's Croatian Church Cookbook - Los Angeles, CA.
Zadar regional Cuisine
- HRVATSKI USKRSNI OBICAJI
- Croatian Easter Customs.
Easter Eggs, Donuts Croatian Style, Croatian Easter Songs.
Recipes in Croatian. From: PISANICA, Otvoreno sveuciliste, 1991.
Croatian-owned restaurants/bars/dellis World-wide:
- New York, info from:
on Oct. 25, 1999. Il Menestrello.
14 E. 52nd St. (bet. 5th & Madison Aves.),
(Salt Lake City, Utah). Here is their
- San Francisco
Grill: San Francisco
Original Joe's Restaurant.
San Francisco, (415) 775-5146.
Joe's Restaurant, recently named in the Top 50 Best restaurants in the Bay Area has been owned and operated by a Croatian for the last 62 years....Ante Rodin, my father.....The whole restaurant which is in a now dicey neighborhood survives and thrives because of his old country values of hard work, stick to it tiveness, and of course great food.
The business now has three generations involved.....Hardly no restaurant can match its quality and value.....among other other very nice compliments over the years it's been called "the most honest joint" in the bay area......The tradition continues after 62 years. My dad, now 86, is still at work seven days a week manning the helm. He is a truly beautiful,very typical Croatian man.........and one of the best cooks in SF.......when I saw Lidia on TV, it was my dad revisted. Marie Duggan, Oct. 12, 1999.
- Two Croatian Delis In Mississauga
Area. The Zajednicar October 6, 1999.
- The taste of Croatian smoked meat
and sausages can be found within the Mississauga area in Ontario,
Canada. Two of the most well-known delis belong to Bruno Polunic at
the "Taste of Europe Meat Deli" and Vilim Godina at
"Willy's Meat and Delicatessen." Should you be
visiting the Mississaugua area and wish to purchase top quality
smoked meat and sausages, call Taste of Europe at 905-455-1077 or
Willy's at 905-270-4206.
- Bruno and Maria Polunic are owners
Taste of Europe Meat Deli at 200 County Court Blvd., in
Brampton, Ontario, while Vilim Godina and his wife own
Willy's Meat and Delicatessen at 2500 Hurontario St., Mississagua, Ontario.
Croatian Food Industry, Food Merchants and Gastro
100 YEARS CROATIA DISCOVERS OLIVES!. Vjesnik, November 26, 1999.
family cultivates a dream. Filed:
April 25, 1998.
By STEVEN MAYER, Californian staff writer.
San Pedro. The Los Angeles Times, Wednesday, October 27, 1999.
(includes some great Croatian recipes). Note of Aug. 7, 2015: Ante's
Restaurant is closed
after the 2012 death of Ante's son Tony. I enjoyed my dinners very
much there during my visit to California in 2005-2006. Tony even offered
me some delicacies he had received from Croatia.
CUISINE ON EAST RIVER. CROATIA WEEKLY, Zagreb, October 15, 1999.
Another Croatian Cookbook. The Zajednicar 1999-06-16.
PASTRY-AND-CHEESE ROLLS SOON A TOURIST PRODUCT
ZAGREB, May 16, 1999 (Hina)
CROATIAN FOOD AND WINE
FESTIVAL IN AUSTRALIA AND NEW ZEALAND. FOREIGN PRESS BUREAU ZAGREB.
Afternoon Bulletin - No. 76/99, April 26, 1999.
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Jack Lupic //
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