Croatian cuisine

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Croatian cuisine is the culinary tradition originating from the European country of Croatia. It is diverse and regional, with influences from Mediterranean, Central European, and Balkan cuisines.

Overview[edit | edit source]

Croatian cuisine can be divided into a few regional cuisines which all have their specific cooking traditions, characteristic for the area and not necessarily well known in other parts of Croatia. Most dishes, however, can be found all across the country, with local variants.

Regional cuisines[edit | edit source]

Istrian cuisine[edit | edit source]

Istrian cuisine is influenced by Italian and Slovenian cuisines. It is known for dishes like maneštra (a thick soup), Istrian prosciutto, and truffle dishes.

Dalmatian cuisine[edit | edit source]

Dalmatian cuisine is typical Mediterranean cuisine, similar to the cuisines of Italy and Provence. It is known for dishes like pašticada (a beef dish), and various seafood dishes.

Slavonian cuisine[edit | edit source]

Slavonian cuisine is influenced by Hungarian and Turkish cuisines. It is known for dishes like kulen (a spicy sausage), fiš paprikaš (a fish stew), and čobanac (a meat stew).

Notable dishes[edit | edit source]

Some of the most notable dishes in Croatian cuisine include pašticada, sarma (cabbage rolls), brudet (fish stew), rožata (a dessert similar to flan), and fritule (small doughnuts).

Croatian wines and beverages[edit | edit source]

Croatia has two main wine regions: Coastal and Continental. Each region produces unique wines. In addition to wine, rakija is a popular traditional alcoholic beverage.

See also[edit | edit source]

Template:European-cuisine-stub

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Contributors: Prab R. Tumpati, MD