Croatian Cuisine

REGIONAL FOOD IN CROATIA

Croatian traditional food varies a lot from one Croatian region to another. And while there are some dishes you'll find throughout Croatia (Hello sarma!), many dishes found in one Croatian region aren't probably even known in another region.

  • Dalmatian food, found along the Dalmatian coast, and on the islands, is based heavily on fish, green veggies, olive oil, and seasonings like garlic, rosemary, parsley, etc… Dalmatian cuisine is the typical Mediterranean cuisine.

  • Zagreb food, on the other hand, has many similarities with central European countries. Typical Zagreb food includes meat dishes, and side dishes are usually comprised of potatoes, other root veggies, and cabbage.

  • While Istrian cuisine reminds in many ways of Dalmatian cuisine (especially along the coast), Istria has some of its own typical dishes, and cooking techniques. These include manestra, a bean soup prepared only in Istria, or fuzi, a hand-rolled pasta typical for Istria.

  • Slavonians love their pork, and many dishes in Slavonia are simply based on pork meat. Red paprika is the main condiment in Slavonia. While present also in other Croatian regional cuisines, it's not nearly as popular as in Slavonia.

Croatians have always believed in three meals a day, with lunch being the main daily meal. This, unfortunately, has changed in the last years, as many people work from 9-5, and simply aren't home for lunchtime. However, lunches are still a big family affair on weekends.

BLACK RISOTTO

Every seafood restaurant in Croatia has a crni rizot (black risotto) on its menu. Crni rizot is basically a squid risotto made using squid ink that colors the risotto black. Besides squids, this risotto often contains other seafood, particularly mussels, clams, and other shellfish. Black risotto is simply a must-try Croatian food!

Foodie's words of wisdom: watch your smile as your lips and teeth will turn black when eating this delicious Croatian food. Also, don't freak out if your stool gets black for a couple of days after eating black risotto.

PASTICADA WITH GNOCCHI

Baby beef's fake fillet is marinated in wine vinegar for days, and then braised for hours, first in its own juice, and later with red wine, and served with homemade gnocchi.

Unfortunately, due to its long cooking process, and relatively expensive ingredients, it's hard to find a quality pasticada in a restaurant. If you've got a chance to eat it at people's house while in Dalmatia, that would be perfect. Otherwise, try it in a restaurant, at least to get the idea of a dish.

Called a “Queen of Dalmatian cuisine”, Pasticada is perhaps the most popular Dalmatian food.

SCAMPI, MUSSELS OR SHRIMPS NA BUZARU

Buzara is a method of cooking seafood, mainly crustaceans and shellfish, wildly used in coastal Croatia. Scampi, shrimps, mussels, or clams are shortly cooked with white wine, garlic, parsley, and breadcrumbs. Tomato paste is sometimes added for color.

This is the simplest, yet one of the most delicious ways to prepare shrimps or mussels.

ARANCINI

Traditional sweets from the southern Croatia, arancini are candied orange peel. However, when they are homemade, they are simply the best.

How can you make this recipe? You cut orange skin (but sometimes also lemon, or grapefruit) in long stripes and you leave it in water for two days. Once drained, you need to weigh them and then put them in a pan with an equal amount of sugar. Once the water evaporates, the sugar will start crystalizing again and they are done.