Istria and Kvarner

The specificity of the cuisines of Istria and Kvarner may be found in the fine relationship of the Mediterranean and the continent, the use of aromatic and seasoning herbs and olive oil. Today the inland of Istria is a synonym for a good domestic cuisine with an offering of various cheeses, cold plates and meat dishes. Traditionally this region abounds with fish and sea-food specialities. The centennial tradition of olive-tree cultivation and the production of olive-oil (especially on the islands of Cres, and Krk) are also nurtured. Specific are also various stewed vegetables called "manestra". World renowned are also dishes with pasta or meat with truffles; self-grown mushrooms which are gathered using specially trained dogs and pigs, and are given aphrodisiac attributes. This region is also the homeland to some of the most famous Croatian wines. Special gastronomic days are dedicated to this region, and to asparagus and chestnuts called "maruni" (a special sort of chestnuts). Also famous are pasta dishes prepared in a special manner; pasta called "fuži" in Istria and "šurlice" in Krk.

Dalmatia

The Dalmatian cuisine is probably the most well-known in the world and most famous Croatian cuisine with an abundance of famous recipes made with fish and meat and other delicacies. It owes its popularity to the use of a great deal of fish, olive-oil and seasoning herbs and self-grown herbs, vegetables, and as such fits into the current trend and concept of a healthy nutrition. Also, Dalmatian wines and olive-oil are the most famous products of this region from antiquity. Of meat dishes the Dalmatian prosciutto undoubtedly holds the primacy. Sweet dishes of this region include the abundant use of Mediterranean fruit, raisins, almonds, dried figs and honey. The most famous are the Dubrovnik "rožata" and the Stari Grad "paprenjak" (Hvar).

Gorski Kotar and Lika

The gastronomic habits and specialities of Gorski Kotar and Lika have emerged from the life style of this mountainous part of Croatia which flourishes in pasture-grounds and forests and where the summers are short and winters cold with plenty of snow. The characteristic of this cuisine is simplicity that implies preparation of meals cooked on the open fire with plenty of forest products use. Gorski Kotar and Lika are also renowned for the quality of their cheeses (e.g. "Škripavac", a homemade salty, soft cheese made from cow's milk), goat's and cow's milk products, and specialities with sour kraut, polenta, beans, corn, boiled or baked potatoes (with skin). Mushrooms represent a special gastronomic trump card of Gorski Kotar as well as the wild grown herbs. Also, the forest honey of Gorski Kotar and Lika belongs to the ones of the finest quality in Croatia.

Northern Croatia

The gastro description of this region begins with bread, in this part of Croatia most often made from corn, barley or a mixture of these flours. Many of the cakes are also very similar to the bread with the addition of other components ("kukuružnjača" - made with corn, "orahnjača" - with walnuts, "makovnjača" - with poppy seeds, and so on). Many of the meals include pasta, dairy products (mainly cow's milk) as well as an abundance of vegetables (e.g. potatoes, cabbage, beans…) and the combination of these with meat. Many different meals are prepared traditionally in one of these combinations; beans with sour kraut, beans with barley or in other combinations with green peas, courgettes and so on. This region is one of the rare ones that has, even nowadays preserved the preparation of food provisions for the winter in a traditional manner; the pickling of cabbage (sour kraut), cucumbers cooked in vinegar, pickling of peppers, beets, plum jam, rose hip jam, bottled fruits…Various kind of strudels are by far the most famous, pumpkin cake (called "bućnica") with poppy seeds, the "Zagorski štrukli", pancakes...

Slavonia and Baranja

The most fertile part of Croatia is characteristic for its abundant portions and quite spicy meals and a lot of meat in its alimentation. The roots of such a diet may be found in the tough manual labour of the peasants through centuries, but also in the abundance of this lowland area. Slavonian cakes and bakery products made with white flour are famous far and wide (e.g. cakes made with walnuts, poppy seeds or jam). Also, potato dishes, bean dishes as well as dairy product meals may be found in the daily offering of the inhabitants of Slavonia and Baranja, but also of local catering establishments. Many would object to this description of the Slavonian cuisine without the mention of meat products such as; "kulen", various hams and sausages or the spicy fish meal called "fiš-paprikaš".