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Encyclopedia > Croatian cuisine
This article is part
of the Cuisine series
Foods

Bread - Pasta - Cheese - Rice
Sauces - Soups - Desserts
Herbs and spices
Other ingredients Image File history File links Title_Cuisine_2. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... Percentages are relative to US recommendations for adults. ... Percentages are relative to US recommendations for adults. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... This article needs additional references or sources for verification. ... For the computer protocol, see SAUCE. Or see source. ... Soup is usually a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... A selection of desserts Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. ... Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ... For other uses, see Spice (disambiguation). ... Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure. ...

Regional cuisines
Asia - Europe - Caribbean
South Asia - Latin America
Middle East - North America - Africa
Other cuisines...
Preparation techniques and cooking items
Techniques - Utensils
Weights and measures
See also:
Famous chefs - Kitchens - Meals
Wikibooks: Cookbook
Part of the series on
Croatian Culture
Art
Literature
Music
Language
History
Religion
Cuisine
Cinema
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Croatian cuisine is heterogeneous and is therefore known as the cuisine of regions, since every region has its own distinct culinary traditions. Its modern roots date back to ancient periods and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with the more famous gastronomic orders of today - Hungarian, Viennese and Turkish - while the coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine - Italian and French. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: Austrian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Belgian cuisine Czech cuisine Danish cuisine Dutch cuisine Finnish cuisine French cuisine Basque cuisine German cuisine Hungarian cuisine Icelandic cuisine Irish cuisine Italian cuisine Cuisine of Sicily Lappish cuisine... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food. ... This is a list of food preparation utensils, also known as kitchenware. ... // United States measures Note that the measurements in this section are in U.S. customary units. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ... Wikipedia does not yet have an article with this exact name. ... Croatian art describes the visual arts in Croatia from medieval times to the present. ... // (ca. ... The music of Croatia, like the country itself, has three major influences: the influence of the Mediterranean especially present in the coastal areas, of the Balkans especially in the mountainous, continental parts, and of central Europe in the central and northern parts of the country. ... This is the history of Croatia. ... The Cuisine of Austria, which is often incorrectly equated with Viennese cuisine, is derived from the cuisine of the Austro-Hungarian Empire. ... The eating and drinking habits of the Romans changed over the long (over 1000 years) duration of their ancient civilization. ... Illyria (disambiguation) Illyrians has come to refer to a broad, ill-defined Indo-European[1] group of peoples who inhabited the western Balkans (Illyria, roughly from northern Epirus to southern Pannonia) and even perhaps parts of Southern Italy in classical times into the Common era, and spoke Illyrian languages. ... The Mediterranean Sea is an intercontinental sea positioned between Europe to the north, Africa to the south and Asia to the east, covering an approximate area of 2. ...

Contents

Cuisine of the regions

Croatian cuisine can, roughly summarized, be divided into some few regions which all have their specific cooking traditions, characteristic for the area and not necessarily well-known in other parts of Croatia. Meanwhile, however, most dishes can be found all across the country. This is also why the varied cuisine of Croatia is called "cuisine of the regions".

Coat of arms Slavonia (Croatian: Slavonija) is a geographical and historical region in eastern Croatia. ... Krapina-Zagorje county - Krapinsko-zagorska županija is a county in northern Croatia. ... Međimurje (Međimurska županija, Muraköz in Hungarian) is a triangle-shaped county in the northernmost part of Croatia. ... Look up Ottoman, ottoman in Wiktionary, the free dictionary. ... Istria (Croatian and Slovenian: Istra, Venetian and Italian: Istria), formerly Histria (Latin), is the largest peninsula in the Adriatic Sea. ... Species Tuber aestivum Tuber brumale Tuber gibbosum Tuber himalayensis Tuber magnatum Tuber melanosporum Tuber mesentericum Tuber oregonense Tuber sinensis The true truffles are a group of several valuable and highly sought-after edible species of underground ascomycetes belonging to the fungal genus Tuber. ... Italian cuisine is extremely varied: the country of Italy was only officially unified in 1861, and its cuisines reflect the cultural variety of its regions and its diverse history (with culinary influences from Greek, Roman, Gallic, Germanic, Goth, Norman, Lombard, Frank, Turkish, Hebrew, Slavic, Arab and Chinese civilizations). ... Dalmatia, highlighted, on a map of Croatia. ... Italian cuisine is extremely varied: the country of Italy was only officially unified in 1861, and its cuisines reflect the cultural variety of its regions and its diverse history (with culinary influences from Greek, Roman, Gallic, Germanic, Goth, Norman, Lombard, Frank, Turkish, Hebrew, Slavic, Arab and Chinese civilizations). ...

Typical food delicacies

Meat and game

Image:Spicy red pepper.jpg
Spicy red pepper

Some expressions from typical Croatian menus:

  • Specialities from the grill are called s roštilja or s ražnja
  • pečeno means roasted
  • prženo means fried
  • pod pekom means that the dish has been put into a stone oven under a metal cover. The cook puts hot coals on the cover so that the meal is being cooked slowly.

The meals are:

  • Ražnjići (skewers)
  • Meso s tiblice pork ham from Međimurje county
  • Janjetina - lamb garnished with Mediterranean herbs
  • Odojak - roast pork
  • Fresh Dalmatian game
  • Visovačka begavica
  • Veal steaks stuffed with ham and cheese and grilled with breadcrumbs
  • Turkey with mlinci (flat, sour dumplings)
  • Kaninchenbraten
  • Leg of lamb à la Pašticada (rolled pieces of Pršut in white wine sauce)
  • Leg of venison the count's way
  • Wild duck with sauce
  • Roasted pheasant
  • Kotlovina from Samobor (kettle with knuckle of pork and other meat and sausages)
  • Boiled fillet of beef haunch with Sauerkraut
  • Escalope à la Baron Trenk (spicy-rolled Schnitzel)
  • Goose Međimurje (filled with buckwheat)
  • Goose Turopolje (corn semolina as a side dish)
  • Purgerica Turkey (Christmas dish from the bordering region to Zagreb, turkey filled with chestnuts, apples, bacon, lemons, etc.)
  • Ćevapi, grilled little sausage-like meat served with onions, pita bread and possibly ajvar
  • Krvavice, blood sausages, made of blood and kaša
  • Hladetina, a particular type of head cheese

The introduction to this article provides insufficient context for those unfamiliar with the subject matter. ... Prosciutto Prosciutto is a dry-cured ham from central and northern Italy and from Slovenia (Kras), where it is called prÅ¡ut. ... Kotlovyna (Ukrainian: ; Russian: translit Kotlovina; until 1948: Bolboka) is a selo (village) in the Reniyskyi Raion of the southern Ukrainian oblast of Odessa. ... Samobor is a town in Zagreb county, Croatia. ... Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ... Wiener schnitzel (veal fillet Viennese style) is one of the most famous traditional Austrian dishes. ... Binomial name Fagopyrum esculentum Moench Common buckwheat (Fagopyrum esculentum) is a plant in the genus Fagopyrum (sometimes merged into genus Polygonum) in the family Polygonaceae. ... Location of Zagreb within Croatia Coordinates: , Country Croatia RC diocese 1094 Free royal city 1242 Unified 1850 Government  - Mayor Milan Bandić Area [1]  - City 641. ... Ćevapi or ćevapčići (diminutive) is a dish of grilled minced meat kebabs, found in the countries of Western Balkan. ... Morcilla cocida: Spanish-style blood sausage Blood sausage or black pudding or blood pudding is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. ... Hladetina is the name for a meal that is a variant of head cheese, prepared in the Pannonian parts of Croatia and Serbia. ... Head cheese is in fact not a cheese, but rather a terrine made of meat taken from the head of a calf or pig (sometimes a sheep or cow) that would not otherwise be considered appealing. ...

Sea food

For Christmas, Croats traditionally eat bakalar (cod)

(also see: sea food) Image File history File links Download high resolution version (966x1288, 212 KB) Stockfisch am Trockengestell, eigenes Bild, File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Croatian cuisine ... Image File history File links Download high resolution version (966x1288, 212 KB) Stockfisch am Trockengestell, eigenes Bild, File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Croatian cuisine ... The following is a partial list of types of seafood. ...

  • Squid - Croatian: lignje, Italian: calamari
  • Octopus salad - Croatian: salata od hobotnice
  • Cuttlefish risotto - Croatian: Crni rižot, Italian: Risotto nero
  • Tuna
  • Shrimps - Croatian: škampi, Italian: scampi
  • Common mussels - Croatian: dagnje
  • Bakalar (Dalmatian speciality served at Christmas time) - fish sort
  • Fish stew
  • Clam Buzara
  • Sea spider salad
  • Breaded catfish or carp

Suborders †Plesioteuthididae (incertae sedis) Myopsina Oegopsina Squid are a large, diverse group of marine cephalopods. ... Suborders †Pohlsepia (incertae sedis) †Proteroctopus (incertae sedis) †Palaeoctopus (incertae sedis) Cirrina Incirrina Synonyms Octopoida Leach, 1817 The octopus (Greek , eight-legs) is a cephalopod of the order Octopoda that inhabits many diverse regions of the ocean, especially coral reefs. ... This article needs additional references or sources for verification. ... A shoal of skipjack tuna Tuna are several species of ocean-dwelling fish in the family Scombridae, mostly in the genus Thunnus. ... Suborders Not necessary complete list: Aristeidae Penaeidae Sergestidae Sicyoniidae Solenoceridae Nematocarcinidae Atyidae Pasiphaeoidae Rhynocinetidae Campylonotidae Palaemonidae Alpheidae Ogyrididae Hippolytidae Proussidae Pandalidae Crangonidae True shrimp are small, swimming, decapod crustaceans usually classified in the suborder Natantia, found widely around the world in both fresh and salt water. ... Mussels A mussel is a bivalve shellfish that can be found in lakes, rivers, creeks, intertidal areas, and throughout the ocean. ... Dalmatia, highlighted, on a map of Croatia. ... Littleneck clams; the pictured mollusks are of the species Mercenaria mercenaria. ... Families Akysidae Amblycipitidae Amphiliidae Anchariidae Andinichthyidae â€  Ariidae Aspredinidae Astroblepidae Auchenipteridae Austroglanididae Bagridae Callichthyidae Cetopsidae Chacidae Clariidae Claroteidae Cranoglanididae Diplomystidae Doradidae Erethistidae Heptapteridae Hypsidoridae â€  Ictaluridae Lacantuniidae Loricariidae Malapteruridae Mochokidae Nematogenyiidae Pangasiidae Pimelodidae Plotosidae Pseudopimelodidae Schilbeidae Scoloplacidae Siluridae Sisoridae Trichomycteridae incertae sedis   Conorhynchos   Horabagrus   Phreatobius Catfish (order Siluriformes) are a very diverse... Genera Abramis Aristichthys Barbodes Carassius Cirrhinus Ctenopharyngodon Cyprinus Epalzeorhynchos Henicorhynchus Hypophthalmichthys Labeo Mylopharyngodon and others Carp is a common name for various freshwater fish of the family Cyprinidae, a very large group of fishes that dominates the fish faunas of Eurasia and North America. ...

Stews

  • Goulash (Croatian: gulaš, see also Hungarian gulyás)
  • Grah - beans
  • Mahune
  • Riblji paprikaš - also called fiš-paprikaš (spicy fish stew from Slavonia, see also Hungarian halászlé)
  • Slavonska riblja čorba (fish stew from Slavonia)
  • Brudet (or Brodet) - fish stew
  • Chicken stew
  • Rabbit goulash
  • Istrian Stew (Jota)
  • Game Čobanac (Shepherd's Stew)
  • Feines Venison goulash with prunes
  • Hunter's Stew
  • Wine goulash
  • Sauerkraut Stew

Goulash Goulash with gnocchi Goulash is hell on a plate, originally from wisconson, usually made of fried rice, mangos, teenage mutant ninja tutles, and turd powder. ... Goulash (Gulyás in Hungarian, which originates from the word gulya meaning herd of cattle; Croatian gulaš, German gulasch, Polish gulasz, Romanian: gulaş) is a food originated in Hungary. ... Juha od Mahuna is a type of Croatian soup made primarily from green beans, but it also contains peas, lentils, carrots, and onions. ... This article is about hot fish soup as prepared in Pannonian region. ... Coat of arms Slavonia (Croatian: Slavonija) is a geographical and historical region in eastern Croatia. ... ... This article is about hot fish soup as prepared in Pannonian region. ... Brudet is a fish stew made in Dalmatia and Istria. ... This article does not cite any references or sources. ... Jota is a Spanish music and dance. ... Slavonski Čobanac is a type of lamb stew popular in Slavonia. ...

Pasta

  • Pašticada with Gnocchi (beef pot roast)
  • Istrian Fuži
  • Needle macaroni
  • strukli

Pašticada is a stewed beef dish cooked in gravy sauce, popular in Croatia. ... Gnocchi with truffle. ... Fuži is a traditional Istrian pasta. ... It has been suggested that this article or section be merged with Štrukli. ...

Soups

  • maneštra
  • Veal soup with smoked meat
  • Vegeta seasoned broth

Maneštra is a vegitable stew from Istria made with spring corn, popular in the whole of northern Adriatic. ... Vegeta Product Packaging Vegeta is a condiment sold worldwide, a mixture of spices and various vegetables. ...

Side dishes

  • Sataraš (minced and roasted vegetables)
  • Mlinci (typical Croatian, roasted pasta)
  • Đuveđ (cooked vegetables, similar to Ratatouille)

Sataraš is an original dish from Baranya (and popular in other parts of Croatia) made with bell peppers. ... The introduction to this article provides insufficient context for those unfamiliar with the subject matter. ... Đuveč is a common side dish in Croatian cuisine consisting of stewed vegetables similar to ratatouille. ... Ratatouille (ra-ta-TOO-ee, IPA:; French pronunciation: ) is a traditional French Provençal stewed vegetable dish. ...

Other

  • Zagrebački odrezak - escalope stuffed with ham and cheese
  • Punjena paprika - paprika/peppers filled with minced meat (Hungarian: töltött paprika)
  • Sarma - Sauerkraut rolls filed with minced pork meat and rice
  • Arambašići from Sinj - similar to Sarma, but with ground beef and with no rice
  • Mlinci - flat, sour dumplings
  • Lepinje-flat bread
  • Wild truffles with pasta
  • Croatian olive oil (Maslinovo ulje)
  • Paški baškotin - aromatic zwieback (rusk) from the Island of Pag
  • Potatoes from the region of Lika (Lički krumpir) - high quality, large, red potatoes
  • Cabbage (kraut) from the region of Zagreb (zelje)
  • Artichokes with peas
  • Fritaja with asparagus
  • Gorski kotar filling (pieces of ham with eggs and bread)
  • Žganci (with milk, Polenta)
  • Čvarci

Zagrebački odrezak is a dish originating from Zagreb made with thin slices of veal and chicken interlaid or stuffed with ham and cheese and then sautéed. ... Punjena paprika is a Croatian dish consisting of paprika or peppers filled with minced meat and rice. ... Sarmale in cabbage leaves Sarma (sarma сарма, plural sarme сарми in most Southern Slavic languages, and sarmale in Romanian), is a word for a grape leaf or cabbage roll common to Southeastern Europe and adjacent areas. ... Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ... Arambašići, are minced meat, onions and garlic in vine-leaf parcels, often made with sauer-kraut. ... The introduction to this article provides insufficient context for those unfamiliar with the subject matter. ... Truffle describes a group of edible mycorrhizal (subterranean) mushrooms (genus Tuber, class Ascomycetes, division Mycota). ... Olive oil is a fruit oil obtained from the olive (Olea europaea), a traditional tree crop of the Mediterranean Basin. ... Paški baškotin is an aromatic zwieback rusk bread from the island of Pag. ... Zwieback is a kind of sweetened bread, usually fortified with eggs. ... Pag (Latin Pagus, village, Italian Pago) is an island in northern Adriatic Sea, off the coast of Croatia. ... Lika is a mountainous region in central Croatia, roughly bound by the Velebit mountain from the southwest and the Plješevica mountain from the northeast. ... Percentages are relative to US recommendations for adults. ... Artichokes are three types of vegetables, two in the daisy family Asteraceae, and one in the deadnettle family Lamiaceae. ... Binomial name Pisum sativum A pea (Pisum sativum) is the small, edible round green seed which grows in a pod on a leguminous vine, hence why it is called a legume. ... Fritaja is a Croatian dish. ... Binomial name L. Asparagus officinalis is a plant species in the family Asparagaceae from which the popular vegetable known as asparagus is obtained. ... Croatian cuisine is heterogeneous and is therefore known as the cuisine of regions, since every region has its own distinct culinary traditions. ... Fried polenta (left), with chicken and potatoes Polenta is a cornmeal dish popular in Italian, Savoyard, Swiss, Austrian, Croatian, Slovenian, Serbian, Romanian, Bulgarian, Corsican, Argentine, Brazilian, and Mexican cuisine, and it is a traditional staple food throughout much of northern Italy. ...

Sausages and ham

  • Kulen - spicy pork sausage from Slavonia
  • Češnovka - spicy pork sausage with a harmonious garlic taste from Turopolje
  • Kobasica - spicy, air-dried sausage (Hungarian: kolbász)
  • Istrian and Dalmatian Pršut - double-smoked ham (similar to Italian prosciutto)
  • Home-made, Slavonian Kulen (spicy ham from Slavonia)
  • Salami from Samobor
  • Švargl from Slavonia
  • Špek from continental Croatia
  • Panceta from Dalmatia
  • Suđuk from inland Dalmatia
  • Kaštradina

This article or section does not adequately cite its references or sources. ... Coat of arms Slavonia (Croatian: Slavonija) is a geographical and historical region in eastern Croatia. ... Češnovka is a Croatian spicy pork sausage, with a harmonious garlic taste from Turopolje. ... Coat of arms Turopolje is a region between Velika Gorica and Sisak in Croatia. ... Prosciutto Prosciutto is a dry-cured ham from central and northern Italy and from Slovenia (Kras), where it is called pršut. ... Ham with cloves Technically, ham is the thigh and rump of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. ... Prosciutto Prosciutto (IPA: ) is the Italian word for ham, used in English to refer to dry-cured ham (prosciutto crudo). ... This article or section does not adequately cite its references or sources. ... Coat of arms Slavonia (Croatian: Slavonija) is a geographical and historical region in eastern Croatia. ... This article does not cite any references or sources. ... Samobor is a town in Zagreb county, Croatia. ... Croatian dish from Slavonia, similar to Scottish haggis. ... Coat of arms Slavonia (Croatian: Slavonija) is a geographical and historical region in eastern Croatia. ... Packaged pancetta. ...

Cheese (sir)

  • Paški sir - famous sheep's milk cheese and goat's cheese from Pag
  • Farmers' cheese (škripavac) and curd cheese from the regions of Kordun and Lika
  • Cheese from the Cetina region Cetinski sir
  • Cheese from the Island of Krk Krčki sir
  • Cheese from Međimurje Turoš
  • Cottage cheese (eaten with vrhnje) from Zagorje

Paški sir (Englsih translation, cheese from Pag) is a hard, distinctively flavoured sheeps milk cheese from the Croatian island of Pag. ... Pag (Latin Pagus, village, Italian Pago) is an island in northern Adriatic Sea, off the coast of Croatia. ... The Kordun region is a part of central Croatia at the bottom of the Petrova gora mountain range, which extends along the river Korana and forms part of the border region to Bosnia and Herzegovina. ... Lika is a mountainous region in central Croatia, roughly bound by the Velebit mountain from the southwest and the Plješevica mountain from the northeast. ... Cetina is a river in central Dalmatia, Croatia. ... Location of Krk in Croatia Krk (Italian Veglia, Latin Curicta) is a Croatian island in the northern Adriatic Sea, located near Rijeka in the Bay of Kvarner and part of the Primorje-Gorski Kotar county. ... Međimurje (Međimurska županija, Muraköz in Hungarian) is a triangle-shaped county in the northernmost part of Croatia. ... Turoš Turoš is a cheese made from cows milk in Međimurje County, Croatia. ... It has been suggested that this article or section be merged into Sour cream. ... Krapina-Zagorje county - Krapinsko-zagorska županija is a county in northern Croatia. ...

Pastry

Pita topped with artichoke hummus and lamb. ... Pogača (from Turkish poğaça) is a type of Croatian bread also eaten in Bulgaria, Macedonia and Turkey with variations Pogača is sometimes served hot as an appetizer instead of bread. ... Povitica (IPA pronunciation: ) is a traditional Croatian and Slovenian delicacy, although it is more commonly known as potica in most of Slovenia. ... Bucnica is a type of Croatian pumpkin cake, but can also be made out of cheese, called http://www. ...

Sweets and desserts

  • Palačinke with sweet filling (Hungarian: palacsinta)
  • Zagorski štrukli - sweet pastry from northern Croatia
  • Uštipci
  • Strudel (Croatian: savijača or štrudla) with apple or curd cheese fillings
  • Orehnjača - sweet bread with walnuts
  • Makovnjača - sweet bread with poppy seeds
  • Croatian honey
  • Bear's paw
  • Farmer's cheese (quark) cakes (cream cake)
  • Krafne, pokladnice - a type of Donut
  • Croatian pancakes (with cream with wine sauce)
  • ušljivac, deran, badavdžija (long plaited bun)

A heap of crêpes A sweet crêpe opened up, with whipped cream and strawberry sauce on it A sweet crêpe rolled up, ready to be eaten crêpes being made in La Crêperie de Hampstead in London, England A crêpe (pronounced IPA /krep/) is a... Zagorski štrukli are sweet pastries from the Zagorje area in Croatia. ... Categories: Geography stubs | Counties of Croatia ... Uštipci are Croatian desserts similar to krafne and croissants, but with more of a soft, bread-like feel to them. ... Apfelstrudel Apfelstrudel (Apple strudel) is a traditional pastry of southern Germany and many countries that once belonged to the Austro-Hungarian empire (Austria, Croatia, Hungary, Czech Republic, Slovakia, Slovenia, etc. ... Apfelstrudel Apfelstrudel (Apple strudel) is a traditional pastry of southern Germany and many countries that once belonged to the Austro-Hungarian empire (Austria, Croatia, Hungary, Czech Republic, Slovakia, Slovenia, etc. ... Binomial name Borkh. ... Orehnjača Orehnjača is a type of cake, in Croatia, made with walnut paste. ... Makovnjača is an authentic Croatian cake, sweet bread made of poppy. ... A jar of honey, shown with a wooden honey server and scones/biscuits. ... Krafne, or Krofne, are Croatian desserts similar to doughnuts (but without holes. ... A chocolate-glazed doughnut A doughnut, or donut, is a deep-fried piece of dough or batter. ...

Cakes (kolači)

  • Čupavci
  • Rožata (rose cake)
  • Easter pastry Pinca
  • Kroštule (crunchy deep-fried pastry)
  • Fritule (festive pastry, particularly for Christmas
  • Bishop's bread
  • Guglhupf (ring cake) (Croat. kuglof)

Croatian dish. ... Rožata is a Croatian custard pudding from the Dalmatian region. ... Pinca is a traditional Dalmatian Easter cake. ... Kroštule is a traditional fried pastry from Dalmatia and Istria. ... Fritule is a festive Croatian pastry resembling little donuts, made particularly for Christmas. ... Christmas is an annual holiday that celebrates the birth of Jesus. ... A Gugelhupf or Kugelhupf is a southern German, Austrian, Swiss and Alsatian term for a type of cake. ...

Drinks

Wines (vino, Pl. vina)

Croatian wines are not very well known. It is a matter of the growing Croatian economy to make those wines more popular in the world and it is up to Croatian winemakers to start production for international markets.


White wines:

  • Graševina
  • Malvazija
  • Kutjevački rizling (Riesling from Kutjevo)
  • Žilavka
  • Vrbnička žlahtina from the Island of Krk
  • Traminac
  • White Burgundy
  • Rhine Riesling
  • Riesling from Đakovo
  • Plešivička kraljevina
  • Štrigovanec
  • Varaždinec
  • Debit
  • Promina
  • Benkovački Rosé
  • Kujundžuša
  • Bijeli Pinot (white Pinot) (from Poreč)
  • Moslavac
  • Škrlet
  • White Klikun
  • White Kaštelet
  • Cetinka
  • Vugava from the island of Vis
  • Pošip
  • Rukatac (Maraština) from the island of Korčula and Peljesac peninsula

GraÅ¡evina is the most planted white grape variety in Croatia. ... Malvasia (also known as Malvazia) is a group of wine grape varieties grown historically in the Mediterranean and the island of Madeira, but now grown in many of the winemaking regions of the world. ... Riesling is a white grape variety and varietal appellation of wines grown historically in Germany (see German wine), Alsace (France), Austria, and northern Italy. ... Kutjevo is a town in Croatia. ... Gewürztraminer grapes on the vine Gewürztraminer (IPA: , sounds like guh-VERTS-truh-MEE-ner; IPA: in German), sometimes referred to as Gewürz or Traminer, is a white wine grape variety that performs best in cooler climates. ... Ripe Riesling grapes Riesling is a white grape variety and varietal appellation of wines grown historically in Alsace (France), Austria, Germany (see German wine), and northern Italy. ... Position of Poreč in Croatia. ... Vis can refer to: Vis, a type of Polish handgun, after the Polish word for power in Latin Vis, an island in the Adriatic Vis, town and municipality on the aforementioned island See also: VIS This is a disambiguation page — a list of articles associated with the same title. ... County Dubrovnik–Neretva Area 279 km² (entire island) Location Mayor Mirko Duhović (SDP) Population 3,232 (town); 16,138 (island) Korčula (Italian Curzola, Latin Corcyra Nigra, Greek Korkyra Melaina, Old-Slavic: Krkar) is an island in the Adriatic Sea, in the Dubrovnik-Neretva county of Croatia. ... Pelješac (Italian Sabioncello) is a peninsula in southern Croatia, in the Dubrovnik-Neretva county. ...

Red wines:

Babić is a Croatian family name and may refer to Branka Babić, a Croatian academic painter and gallerist Branko Babić, head coach of the Croatian soccer team OFK Belgrad Ivan Babić, a soccer player at the Croatian soccer team Pula 1856 Ljubomil Tito Josip Franjo Babić (1854-1935) AKA Ksaver... PrimoÅ¡ten Sunset in PrimoÅ¡ten PrimoÅ¡ten is one of the most beautiful towns in Croatia. ... Old vine Cabernet Sauvignon at Chateau Montelena in Napa Valley. ... Position of Poreč in Croatia. ... Faros is a village in Greece. ... Hvar (Croatia) For the acronym, see HVAR. Hvar (Lesina in Italian) is a Croatian island in the Adriatic Sea, located off the Dalmatian coast. ... iLok SmartKey The iLok or InterLok is a copy protection method developed and manufactured by PACE Anti-Piracy of San Jose, California utilizing a USB hardware key or Dongle, and an online registration system at www. ... A barrique is a small oak barrel used for fermentation and aging of red and white wine. ... Position of Poreč in Croatia. ... Indigenous white grape variety and wine of the same name from the village of Lumbarda on the island of Korčula. ... Position of Poreč in Croatia. ... Teran is a wine produced on the Kras plateau in Croatia, Slovenia and Italy from the grapes of the vine refošk (Italian: refosco). ... Motovun (Croatia) City of Motovun Motovun from the South Motovun (Italian: Montona dIstria) is a town in central Istria, Croatia. ... For other uses, see Zadar (disambiguation). ... Coat of arms of the second Duchy of Burgundy and later of the French province of Burgundy Burgundy (French: ; German: ) is a historic region of France, inhabited in turn by Celts (Gauls), Romans (Gallo-Romans), and various Germanic peoples, most importantly the Burgundians and the Franks; the former gave their... Kutjevo is a town in Croatia. ... Maestoso (Mie-eh-stoe-zoe) is Italian for majestic. ... Merlot grapes on the vine. ... KaÅ¡tela is a series of seven towns in central Dalmatia, located northeast of Split, east of Solin and west of Trogir, in Croatia. ... Zinfandel, also known as Zin, is a red-skinned wine grape popular in California for its intense fruitiness and lush texture. ...

Dessert wines

Malvasia (also known as Malvazia) is a group of wine grape varieties grown historically in the Mediterranean and the island of Madeira, but now grown in many of the winemaking regions of the world. ... The muscat family of grapes of the species Vitis vinifera are widely grown for wine, raisins and table grapes. ...

Beers (pivo)

Apart from the great abundance of imported international beers (Heineken, Tuborg, Gösser, Stella Artois, etc.), you will find some tasty home-brewn beers in Croatia. (Real fans need to know that the brewery in Split produces Bavarian Kaltenberg beer by licence of the original brewery in Germany.) Heineken (or Heineken Brouwerijen) is a Dutch beer brewer, established in 1863 when Gerard Adriaan Heineken purchased a brewery in Amsterdam. ... Tuborg is a Danish beer brewing company which was founded in 1873, focusing on the pilsner style for the Danish market during its early history. ... This article does not cite any references or sources. ... For other uses, see Split (disambiguation). ... For other uses, see Bavaria (disambiguation). ...

  • Karlovačko: brewed in Karlovac [1]
  • Ožujsko: brewed in Zagreb (the name refers to the month of march) [2]
  • Pan
  • Osječko: from Osijek
  • Staro Češko: Czech beer from Daruvar (a Czech minority is living there), brewed in Croatia
  • Riječko pivo: from the large seaport city of Rijeka on the northern Adriatic coast
  • Velebitsko pivo: brewed near Gospić on the Velebit mountain, small but high-quality brewery, the dark beer has been voted best beer by an English beer fan website.

Bottle of Karlovačko in Brna, Korčula. ... Karlovac (Croatia) Karlovac municipality within Karlovac county Karlovac Karlovac (German: Karlstadt or Carlstadt, Hungarian: Károlyváros and sometimes in Croatian, Marinograd) is a city and municipality in central Croatia. ... Ožujskos logo Ožujsko beer (Ožujsko pivo) is a Croatian lager beer, which is produced by the Zagrebačka pivovara (Zagreb Brewery) since 1893. ... Location of Zagreb within Croatia Coordinates: , Country Croatia RC diocese 1094 Free royal city 1242 Unified 1850 Government  - Mayor Milan Bandić Area [1]  - City 641. ... Osijek (pronounced: []) is the fourth largest city in Croatia with a population of 114,616 in 2001. ... Daruvar (German: Daruwar, Hungarian: Daruvár, Latin: Aqua Balissae) is a town in central Croatia, population 9,815 (2001), total municipality population 13,243 (2001). ... Rijeka (in local Croatian dialects Rika and Reka; Fiume in Italian and Hungarian. ... Velebitsko pivo is a beer from Croatia, brewed near Gospić on the Velebit mountains in Lika. ... Gospić is a town in the mountainous and sparsely populated region of Lika, Croatia. ... The middle part of Velebit Velebit is the largest though not the highest mountain range in Croatia. ...

Liqueurs and spirits

  • Maraschino [3]
  • Rakija (Croatian name for spirits):
    • Lozovača / Loza - grapes (it.: Grappa)
    • Travarica - Loza with herbs
    • Šljivovica - plum
    • Kruškovac - pears
    • Drenovac - cherries
  • Pelinkovac
  • Orahovac (walnut liqueur)
  • Glembaj
  • Medovina (with honey)
  • Gvirc (as Medovina, only more alcohol)

Maraschino is a bittersweet, clear liqueur flavored with marasca cherries, which are grown in northern Italy (near Trieste), Croatia, and Slovenia. ... A traditional bottle of slivovitz, plum rakia The drink rakia or rakija (Bulgarian: ракия; Macedonian and Serbian: ракија; Croatian, Slovenian and Bosnian: rakija) is hard liquor similar to brandy and vodka, made by distillation of fermented fruits, popular throughout the Balkans. ... Grappa is a fragrant grape-based pomace brandy of between 40% and 70% alcohol by volume (80 to 140 proof), of Italian origin. ... Note: This page or section contains IPA phonetic symbols in Unicode. ... A type of rakija (Croatian hard liquor) made from the distillation of fermented pears, with an alcohol content of around 25%. It is characterized by its sweet pear aroma and distinctive yellow color. ... Pelinkovac (Serbian Cyrillic: Пелинковац) is a Serbian and Croatian bitter liqueur based on wormwood. ... Orahovac (Serbian Cyrillic: Ораховац or Latin alphabet: Orahovac, Albanian: Rahovec or Rahoveci) is a town and municipality in western Kosovo, a Serbian province under UN administration. ...

Coffee

Croatia is a country of coffee drinkers (on average 5kg per person annually), not only because it was formerly part of the Austrian-Hungarian Empire, but also because it bordered the former Ottoman Empire. Traditional coffee houses similar to those in Vienna are located throughout Croatia. A cup of coffee. ... This is a list of countries ordered by annual per capita consumption of coffee, as of 2002. ... Official languages In Cisleithenia, German and minority tongues. ... Motto دولت ابد مدت Devlet-i Ebed-müddet (The Eternal State) Anthem Ottoman imperial anthem Borders in 1680, see: list of territories Capital Söğüt (1299–1326) Bursa (1326–65) Edirne (1365–1453) Constantinople (Ä°stanbul, 1453–1922) Language(s) Ottoman Turkish Government Monarchy [[Category:Former monarchies}}|Ottoman Empire, 1299]] Sultans  - 1281–1326... “Wien” redirects here. ...


Mineral water

Regarding its water resources, Croatia has a leading position in Europe. Concerning water quality, Croatian water is greatly appreciated all over the world. Due to a lack of established industries there have also been no major incidents of water pollution.

  • Jamnica – Winner of the Paris AquaExpo (the so-called Eauscar) for best mineral water of 2003 [4]
  • Lipički studenac
  • Jana – also belongs to Jamnica, best aromatized mineral water (Eauscar 2004)
  • Cetina – water from the river Cetina, which flows through the Dalmatian hinterland [5]
  • Bistra – produced by Coca Cola

Cetina is a river in central Dalmatia, Croatia. ... Dalmatia, highlighted, on a map of Croatia. ... Bistra is a river in south-western Romania, in the Banat. ...

Juices and syrups

  • Badel [6]
  • Jamnica [7]
  • Maraska [8]
  • Dona
  • Vindija juices – Vindi sokovi
  • Cedevita - sherbet [9]

Badel is a small village in Somalia. ...

See also

The following products could be described as hallmarks of Croatian trade. ...

Recommended books

  • "Hrvatska za stolom - mirisi i okusi Hrvatske", Ivanka Biluš et al., Zagreb:Alfa, Koprivnica: Podravka, 1996, 192 p., illustrated in color, (Biblioteka Anima Croatarum, 2) ISBN 953-168-104-X
  • "Hrvatska vina" (Croatian wines), Fazinić Nevenko, Milat Vinko, illustrated, 159 p., 1994, ISBN 953-173-061-X
  • "Nova hrvatska kuhinja" (New Croatian cuisine), Davor Butković, Ana Ugarković, Profil international, Zagreb, 2005, 272 p., ISBN 953-12-0164-1

External links

  • LesChefs.com
  • Index of Croatian restaurants (Croatian)
  • Croatian cuisine
  • Croatian Ministry of Foreign Affairs - List of recommended books on Croatian cuisine
  • US Importer of Croatian wine producer, Bibich Winery

  Results from FactBites:
 
Croats - Wikipedia, the free encyclopedia (1856 words)
Croatian tribe is thought to have moved from the area north of the Carpathians and east of the river Vistula (referred to as White Croatia) and migrated into the western Dinaric Alps.
The influx was increased by the arrival of Croatian refugees from Bosnia and Herzegovina due to the Bosnian War.
Croatian refugees returned to their previous homes, while some - particularly Croats from Bosnia-Herzegovina who were expelled by the Serbs - moved into the former Serbian homes in the border areas of Croatia.
Croatian cuisine - Wikipedia, the free encyclopedia (948 words)
Croatian cuisine is heterogeneous and is therefore known as the cuisine of regions, since every region has its own distinct culinary traditions.
Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with the more famous gastronomic orders of today - Hungarian, Viennese and Turkish - while the coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine - Italian and French.
Croatian cuisine can, roughly summarized, be divided into some few regions which all have their specific cooking traditions, characteristic for the area and not necessarily well-known in other parts of Croatia.
  More results at FactBites »

 
 

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