Page 237 - (DK Eyewitness) Travel Guide - Croatia

WHERE T O EA T AND DRINK  235

Slavonia & Baranja
The Austro-Hungarian Empire
has also affected Slavonian
cooking but with a Hungarian
flavour. Large portions of
warming dishes insulate the
mainly rural population from a
cold, wet and often snowy
climate. Expect meat or fish in
rich sauces, spiced with paprika.
The Drava river provides a good
supply of freshwater fish like
pike and carp. Do try a few
slices of Slavonia’s famous
Fresh-baked bread and pastries for sale at a Croatian bakery (pekara) appetizer, kulen. This smoke-
cured salami, flavoured with
cooked quickly – fried, grilled or and game. As well as being chilli and paprika, is often
boiled – and served simply. Easy grilled, meat is often cooked in served with peppers, tomatoes,
Italian cooking reigns here – a rich stew or spit-roasted turšija (pickled vegetables) and
risottos, pizza and pasta feature (pečenje) – goose, duck, lamb, sometimes curd cheese.
on menus as a result of history, wild boar and venison are
proximity and the sheer favourites. But perhaps the most ON THE MENU
number of Italian visitors. Try obvious Viennese influence is on
Dalmatian pršut, firmer than the the rich desserts – pancakes, Fiš paprikaš: Fiery fish stew
Istrian version, or janjetina – strudels and rib-sticking štrukli. from Slavonia often made with
lamb fed on lush island grass carp and spiced with paprika.
and herbs; it’s great spit-roasted. Zagrebački odrezak: Veal, ham
and cheese fried in breadcrumbs
– a super-schnitzel.
Central & Northern
Croatia Ajvar: A savoury red pepper
sauce/relish – everyone has their
Inland the food is much richer own secret recipe.
– olive oil is replaced by butter, Čevapčići: A Turkish legacy –
lard or dripping. Menus are spicy meat rissoles served with
meat-driven with hearty, filling raw onion, flatbread and ajvar.
side dishes such as dumplings Blitva s krumpirom: Popular
and noodles – legacies from side dish of chard boiled with
Austrian rule. Zagreb has a potatoes, olive oil and garlic.
sophisticated gastronomy but Palačinke: One of Croatia’s top
outside of the capital, rustic desserts: jam-filled pancakes,
flavours and styles abound and Croatian cheese shop, with a variety of hard, with chocolate and walnuts.
A selection of tasty dishes at a restaurant in Istria there is a greater use of veal soft and goat’s cheeses

Škampi na buzaru Scampi is Pašticada A beef joint and Štrukli This northern Croatian
gently simmered in wine, seasonal vegetables are slowly dish of parcels of curd cheese,
tomatoes, garlic and herbs; pot-roasted in wine – prunes boiled and then baked, can be
finished with breadcrumbs. are also sometimes used. either sweet or savoury.

234-235_EW_Croatia.indd 235 20/10/16 12:29 pm