The croatian

Croatian cuisine is delicious, healthy and surprisingly varied, as it combines the culinary traditions of its two "sisters" - Mediterranean, which is based on the use of seafood, and Central European, with its simple but rather nutritious strudels and schnitzels.

In addition, Croatia was very lucky with nature. Clean sea water supplies the table of local residents with mussels, oysters, shrimp, crayfish and all kinds of fish. Fields and forests also contribute to Croatian cuisine by enriching them with snails, fruits, olive oil, asparagus, mushrooms, vegetables and a variety of spices.

In addition to the restaurant, you can dine in Croatia in a traditional tavern, which is called "konobe, " where there is a fireplace without fail, and food is prepared only from the house products actually produced. As mentioned above, Croatian cuisine recipes have much in common with those of other countries. That is why the stewed leaves of cabbage "Sarma" came here from Turkey, and "Manistra" (vegetable soup) is very similar to the Italian "Minestrone. " Be sure to taste the local Dalmatian ham, sheep cheese and spicy paprika sausages. Octopus salad is ideal as a snack.

The most delicious fish with white meat is considered halibut and scorpion fish. For example, a dish called "Brodet" is made from several varieties of fish, which are cut into pieces and fried with bulb onions. After that, it is simmered in pottery with the addition of parsley, garlic, tomatoes and bay leaf. This dish is served with a cornmeal "Palenta. " In addition, you can try other seafood dishes, for example, grilled squid, spaghetti with sea gads and cuttlefish risotto.

As for meat dishes, small sausages "Sevapsisi" and "Kebabs, " which are cooked on the grill, are very tasty and inexpensive in Croatia. Quite often whole piglets or lambs can be observed slowly spinning over coals. For pizza lovers, there's a real expanse here, too.

In terms of confectionery art, Croatian cuisine recipes have a lot in common with the national traditions of the eastern countries. One of the most popular desserts is considered "Strudel" with a filling of nuts and honey. This is a kind of mix of Turkish baklava and Hungarian apple strudel. For dessert, most restaurants offer ice cream, cakes and thin pancakes with chocolate, jam or walnuts.

Of the alcoholic beverages in Croatia, local light beer is very popular. In addition, a huge number of white and red wines are produced here, most of which are consumed by the indigenous population and do not fall on the shelves of other countries. Interestingly, locally produced wines do not differ in the special subtlety of the bouquet, and they do not make drinks here with long-term exposure. However, such a wine has a truly bright, rich aroma and unsurpassed taste with a clear floral or fruity note.