Croatian-Gastronomy.Pdf

introduction or thousands of years b c the tribal communities centred round to them by the gods: trout, river crabs, frogs, game and fertile EACH CROATIAN Vuèedol used an extremely precise calendar which enabled land. Instead of the usual temporary camp they created a TOURIST REGION IS them to engage effectively and successfully in agriculture. permanent settlement on the hills along the Cetina River. A SOURCE OF HIGH QUALITY CUISINE, f On the island of Vis there are traces of grape vine which A thousand years ago, top quality chefs, who were equally REGARDLESS OF have been cultivated from pre-Christian times, right up to expert in Oriental and Western cuisines, were a key element WHETHER THE the present day. of the crews aboard the ships of Dubrovnik which sailed OFFERED DISH IS The oldest coin to be found on the island of Hvar bears the Mediterranean and the oceans. From Istria to Konavle, OF POLENTA MADE on the reverse side a depiction of a bunch of grapes, and Croats have been safeguarding dozens of centuries-old olive FROM WHITE MAIZE OR A PHEASANT Croatian on the obverse side the image of Homer – the poet who trees which still bear fruit to this day. Roman emperors PATE FLAVOURED extolled their virtues in verse. planted olive groves in Istria because they considered the WITH FRESH Officers of ancient Rome gladly became gourmands once area as being the best for cultivation of superior olives. ISTRIAN TRUFFLES. Gastronomy they discovered the riches of the Cetina region bequeathed Also, recipes from the Viennese court were being prepared CROATIAN GASTRONOMY 3 ISTRIA 6-11 KVARNER 12-15 LIKA - 16-19 DALMATIA – 20-23 DALMATIA – 24-27 introduction KARLOVAC ZADAR ŠIBENIK DALMATIA – 28-31 DALMATIA – 32-35 SLAVONIA 36-39 CENTRAL 40-43 CITY OF 44-53 SPLIT DUBROVNIK CROATIA ZAGREB by cooks attending to the gastronomic needs of the nobility and other wealthy households in northern Croatia. Napoleon’s cooks introduced many of their culinary secrets to their Croatian counterparts, and they are still with us today – the mustard and bermet, i.e. vermouth, of Samobor being two of the most famous examples. It has to be pointed out, however, that those French cooks did not find any absence of culinary skills, indeed quite the contrary; in most cases the local population simply added a “French touch” to some of their existing recipes. For instance, mustard is mentioned in Gazophylacium, the famous Latin-Croatian dictionary by Ivan Belostenec, completed in 1674. Italians have managed to convince a good part of the invaluable significance; a high percentage of Croats fear that fishing boats are small. This situation, which for decades has world that hundreds of their regional dishes deserve a place LOCAL BREEDS OF SHEEP ARE RENOWNED FOR THEIR Brussels bureaucracy would not look kindly upon the ancient been a serious national problem, is now proving to be a first class at the peak of world gastronomy. However, at the begin- MEAT WITH AN EXQUISITE TASTE, RESULTING FROM THE habits and customs practiced by thousands of small family potential. In Croatia, chickens do indeed peck in courtyards, ning of the last century they themselves claimed that the QUALITY OF GRAZING - AROMATIC, AND MEDICAL MEDITER- producers, the very ones who enable Croats to enjoy hundreds eating what nature provides; here, sheep do graze aromatic best Italian dishes are prepared in Dalmatia, where a great RANEAN HERBS, AND THE NEAR VICINITY OF THE SEA of superb dishes prepared throughout our country. herbs; tuna fish feed on live pilchards in clear seas, and in forests WHICH IMPARTS A PORTION OF ITS SALT TO THE LAND. culinary tradition makes use of first-class ingredients. THIS COMBINATION LENDS THE MEAT OF THESE ANIMALS Preservation and advancement of that wonderful heritage wild strawberries happily grow in the company of mushrooms – In the course of its travels from Persia, via Turkey A VERY SPECIAL FLAVOUR. of our forefathers is, for Croats and the numerous national until bears discover them and have themselves a feast... to Croatian lands, a journey which took thousands of minorities who have lived here for a long time, a task which Viewed against water resources throughout the world, kilometres and hundreds of years to proved by Maraschino, the famous liqueur of Zadar. carries with it the very significance of survival. From the Croatian waters, fresh and salt, standing and running, sur- Cultivation of certain complete, the recipe for æevap or kebab The varieties of small Mediterranean breeds of sheep holdings of our farmers, from our meadows, forests, streams, face or underground, are all well preserved. The soil is not was being constantly improved until it scattered across the Adriatic islands, throughout the coastal rivers and the sea, in every season of the year there arrives to contaminated with heavy metals, nor is it exhausted by varieties of grape reached absolute perfection. And all that areas and coastal hinterland, are in themselves a source of the Croatian markets a myriad of produce and products: fruit, over-intensive agriculture. The air is considerably cleaner together with many other great dishes ultimate culinary pleasures and an excellent paradigm of the vegetables, wild edible plants, herbs, fungi, fresh and saltwater than in the majority of other European countries, and people on the island of and culinary procedures. peaks of Croatian gastronomy: those breeds are small, some fish, shellfish, crabs, molluscs, snails, frogs, game, fresh meat, are being brought up, and are therefore accustomed to, a Vis dates back to Hungarians who came to settle in of them even the smallest in the Mediterranean, and their sausages, salamis, hams and proscuittos, breads, rolls and traditional cuisine of first-rate nutritious properties, not only Podravina, Meðimurje, Slavonia and milk yield is equally small due to meagre but exquisitely aro- cakes; and they never fail to surprise gourmands and con- in the Mediterranean part of the country but in its vales in pre-Christian times. Baranja are masters of dishes prepared matic grazing. On the other hand, however, their meat, milk noisseurs from all over the world. Not by quantity – Croatia the north and in the mountain area extending between the in small cauldrons, delicacies which rep- and the cheese produced from it are delectable indeed. is, as we have said, a small country – but with their incredible coastal region and the Pannonian plain. resent the essence of the identity of Croatia cannot compete in quantities and yields of fruit, variety. Amidst this wealth of choice one can select foodstuffs To savour a pogaèa (round, unleavened bread) made from Hungarian cuisine. vegetables, fungi, fish, crabs, meat, cheese or honey with and dishes that stand shoulder to shoulder with the finest ancient varieties of grain from Meðimurje, salted by salt har- Today’s Croatia, a small Alpine, the large world producers. But then, it has no need to. in the world, forming the basis of our national gastronomy vested on the Dalmatian islands is in itself a gastronomic expe- Pannonian, Danube-basin and The incredible variety and surprising quality of ingredients, which the world has yet to discover in its full glory, aroma and rience fit to start a culinary feast in Croatia. An experienced Mediterranean country, grows all the food-stuffs, dishes and processed products offered by these flavour. Bearing in mind its real potentials, very little is indeed connoisseur can follow the intricate paths of Croatian cuisine, same types of grape that are grown in climes and tradition are in themselves a world monument known in the world about Croatia's gastronomy. This is why and they will lead him from the rural origins, via folk tradition, the much larger France! Also, in small of culture with which one must become familiar with, nur- we are working on a strategy. to the intelligent concepts of brilliant young cooks in their fine Croatia more varieties of the most highly ture, preserve, respect and above all savour and enjoy. Croatia will not amaze anybody with the quantities of food restaurants. What a challenge for a palate worthy of its name! valued truffles can be found than in that Hence, the Croatian National Tourist Board will make produced here. In the Croatian waters of the Adriatic there With this publication we aim to outline the gastronomic same France, including the white Tuber magnatum (pico), it an ongoing project to systematically research and present are relatively small numbers of fish and other sea creatures. routes through Croatia which are of particular interest, or which is most sought after. For years now micologists have Croatian national gastronomy to the world public in the But it is the story of the Adriatic which is typical of Croatia’s rather those which lead to singular culinary pleasures. been trying to compile a definitive list of edible fungi that deeply held belief that, alongside natural attractions and gastronomy: neither the sea nor the seabed is overcrowded The tourist map of Croatia divides the country into tourist are autochthonous in Croatia, but the task is so extensive cultural heritage, it is the country’s national gastronomy by massive numbers, but the variety of species living here is regions. Each is a source of high quality cuisine, regardless of that they have yet to complete it. The Croatian Adriatic is that represents an outstanding Croatian attraction. It is not quite something. From a culinary standpoint this wealth gains whether the offered dish is a polenta made from white maize, not renowned for its great quantities of fish, crabs, shellfish enough to learn about it only in its summer version – all four another, yet more distinct quality: the frutti di mare of the which takes hours of gentle cooking and stirring in a cauldron and molluscs, but it is renowned for its rich variety of seafood.

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