Post on 21-Jan-2018
transcript
INTRODUCTION
Croatian national cuisine
Coastal cuisine: - Dalmatian cuisine- Istrian cuisine
Continental cuisine - Slavonia- Zagorje- Lika
Desserts
CROATIAN NATIONALCUISINE
heterogeneous
Reflects the diversity of influences
„A cuisine of the regions”
The differences are most notablebetween mainland and coastalregions
DALMATIAN CUISINE
Found along Dalmatian coast and on the islands
Based on fish, greens, olive oil and herbs and spices suchas
garlic, rosemary, parsley, etc.
Mostly boiled or grilled on an open fire
Soparnik is a savory pie filled
with Swiss chard. It’s a
traditional dalmatian dish, typical
for the Poljica region in the
central Dalmatia
Typical Dalmatian dish -
black risotto
Pašticada s njokima
Baby beef fillet is marinated
in a wine vinegar for days,
and then braised for hours,
first in its own juice, and later
with red wine, and served
with home made gnocchi
Hobotnica ispod peke
Octopus with potatoes
baked under a bell-like lid
covered in embers
Škampi na buzaru
Scampi, shrimps, mussels or
clams shortly cooked with
white wine, garlic, parsley
and breadcrumbs
Brudet
A fish stew usually served
with polenta
ISTRIAN CUISINE A mix of continental and Mediterranean cuisine
Boiled rather then roasted
Highly seasoned with olive oil
ISTRIAN TRUFFLES
Istrian speciality, added to many dishes
Istria’s Motovun forests contain some of the highest concentrations
of truffles in the world
Istria’s truffle king - Giancarlo Zigante, the owner of the Guinness World Record (1.310 kilogram heavy white truffle)
Fuži are quill-shaped
homemade pasta typical
for Istria.
Maneštra is a bean soup
slowly cooked for hours
Boškarin steak
- Istrian cattle
- Served with
vegetables, or in
combnination with
pasta Fuži
Istrian prosciutto
- Istrian ham
- Usually appetizer
- Served with cheese and
olives
CONTINENTAL CROATIANCUISINE Influences are more complex (Austria, Switzerland, Italy, Hungary)
Lots of meat is used in cooking, mostlypork or veal
Main condiments: paprika (red pepper), black pepper and garlic
SLAVONIA
Cured and smoked ham, sausages, salami and theregional speciality kulen are characteristics of Slavonia
ZAGORJE
Characterised by dairy products and dishes made withflour
Zagorski štrukli- pastry,
filled with cottage cheese
and sour cream, boiled in
water or baked in an oven.
Originated in Slovenia
LIKA
Mild flavours
Mostly lamb, cabbage, potatoes and dairy products
Traditonal succulent
lamb roasted under a
large earthenware dish
THE MOST POPULAR DISHES
Punjene paprikeBell peppers stuffed with minced meat, rice and spices
SarmaCabbage stuffed withminced meat, rice andspices
DESSERTS
BreskviceSmall colorful rounds filled with chocolate, hollowed crumbs, homemade apricot jam and toasted hazelnuts with rum
Medvjeđe šapeCrisp cookies filled with milled nuts and honey
PaprenjaciCookies filled with milled nuts, honey, cinnamon, clove powder, nutmeg and pepper
FrituleSimilar to donuts, made with pastry with sour cream, liqueur, brandy and lemon peel
Splitska torta- Created in Split- Contains ingredients typical
of the area : dried figs, raisins, walnuts ( for cake layer) and vanilla cream (cooked on BAGNIA MARIA)
Bračke hroštule- Traditional cake for Brač
Island- Made with flour, egg
yolk, brandy, sugar, lemon peel, milk
OrahnjačaMade with dough, grated walnuts, cinnamon, rum and honey
MakovnjačaMade with poppy seeds, raisins, lemon peel and rum
Rožata- custard pudding - from the Dubrovnik region- popular in the summer months- Made with eggs, sugar, caramel sauce, lemon peel , rum
Paradižot- Also from
Dubrovnik region- Made with butter
biscuits, eggs, chocholate, rum, lemon