The country of Croatia has a true Mediterranean cuisine. The state is formally named “Republika Hrvatska” and it is situated in south-central Europe in the Adriatic coast’s northeastern part. In the group of the Balkan nations, it is situated in the midwestern section. Croatia’s major territories include the Croatia proper, Istria (majority of its land area), Slavonia, and Dalmatia. The state is divided into 21 administrative constituencies. Its coastline, which is superb for sailing, extends as far as 3,000 miles long.
Croatian cooking is basic Mediterranean cuisine with its individual specific touch. It includes fish, shellfish, fresh vegetables and olive oil holding centre stage. Varieties of fish include dog’s tooth, gilthead, grouper, mackerel, sardines and sea bass. You will as well find cuttlefish, octopus and squid, lobsters, mussels, oysters and shrimps. These are served up grilled or in stews and risottos.
The local smoke-dried ham is very good. Lamb is too extremely regarded, particularly grilled on an open fire. There are whatsoever interesting local dishes, many discovered on individual islands, to be sought-after or avoided. Consider Vitalec as an example – lamb’s offal wrapped in lamb gut and spike-roasted, not everybody’s idea of culinary heaven.
Dalmatian desserts are superb too. The most usual ingredients include almonds, eggs, honey, local fruit, dried figs and raisins. Try Orehnjaca, dessert bread with walnuts or poppy seeds. Palacinke are pancakes usually served well with jam or chocolate.
Dalmatian wines have been regarded highly since ancient times. Celebrated wines include Babic from Primosten, Dingac and Postup from the Peljesac Peninsula and Plancic from the island of Hvar. There are also great local brandies and liqueurs.
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