CROATIAN FOOD AND WINE

Food and Wine Photo Gallery

Croatian Food and Wine Articles:

Extra Large Risotto for everyone in Split: If you are in Split today, don't miss out on the unique opportunity to be part of what is (probably) the world's largest risotto party! As today is Split's city day (Sveti Duje Day), the people of Split are preparing a large risotto in a brand new giant saucepan. read more...

Croatia The New Foodie Frontier: Independent UK tour operator My Croatia has launched its 2006 specialist-holiday brochure featuring private, tailor-made gourmet and discovery holidays in Croatia.
Packed with evocative images and enticing itineraries, My Croatia’s 2006 brochure is a must for discerning travellers in search of unique gourmet experiences in areas of outstanding natural beauty. read more

A Taste of Croatia, from Karmela’s kitchen to yours - cookbook: Over the course of the centuries, Croatian and Bosnian cuisine has witnessed many influences, with local nuances accentuating the uniqueness of the cooking. Karmela’s cookbook aims to explore this great variety of culinary inspirations, reflecting the diversity of the people living in Croatia and Bosnia. read more

Fish and Fish Specialities of Dalmatia: Dalmatia with its large islands of Brač, Hvar and Mljet and hundreds of smaller islands is a unique area for variety of fishes, fishing and maritime culinary culture. read more

CD ROM "The wine resources of Croatia – the homeland of Zinfandel" - The new multimedia flash CD ROM " The Wine Resources of Croatia" has released in March 2006. The aim of this multimedia CD presentation is to give information to wine enthusiasts, tourists and occasional passer-by's and spread the knowledge about the ancient viticultural tradition of Croatia. ...read more...

History in Dish - A Great article about Croatian Cuisne: Croatian cuisine? We would indeed be in a quandary if we had to chose a single dish or a single menu. Croatian cuisine is distinctly regional, and sampling each one of the local specialties is an exceptional and totally different experience. read more

About Croatian Cusine:

Croatian cuisine is heterogeneous, and is therefore known as "the cuisine of regions".

Its modern roots date back to Proto-Slavic and 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 Proto-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.

Croatia has some great red wines. Some of the best ones are Kastelet (especially 1996 and 1997), Plavac and Babic. All of these are from Dalmatia and are especially good with fish and meat dishes, best served at room temp.

One might also wish to try Istrian Merlot, but if you're travelling to Croatia, you'll be able to taste some great locally produced wines in konobas, guest houses and bars which are generally not available in shops. For a sweeter, liqueur like dessert wine try Prosek, very smooth, light wine drank after dinner or sometimes as an aperitif.

Some of the better known white wines are Posip, Kastelet and Pljesivica (often drunk in the north mixed with sparkling water, called gemisht) and Daruvarski Rizling, a reizling white wine.

You might also wish to try some Croatia liqueurs, such as Maraschino (made from Maraska cherries in Zadar region), Kruskovac (from pears), Orahovac (walnut), Sljivovica (plum brandy) etc. which vary from region to region. (source: The Croatian National Tourist Office)

Croatia Fruit and Veg Photos - small gallery of fruit and veg photos of Croatia