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Savour Croatia

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Savour Croatia SAVOUR CROATIA www.kuhar.hr; www.gastronaut.hr; Landscape diversity of Croatian regions has reflected on the wealth of dishes at the table. Like every other cuisine, the Croatian one is a reflection of lifestyle, geographic and climatic conditions, as well as historical and social events within Croatian micro-locations. Furthermore, Croatian cuisine is a product of different cultures and traditions of the people with whom the inhabitants of some parts came into contact. Former conquerors and rulers, Greeks, Romans, Illyrians, Hungarians, Austrians, French and Turks all left traces on Croatian cultural heritage as well as on Croatian gastronomy. Our national cuisine is therefore a witty and tasty blend of the best gastro elements of the East, Mediterranean and Central Europe. The richness of Croatian gastronomic diversity can be savoured with an exquisite palate while sitting at a table which offers dishes named after a particular Croatian region: Pag cheese, Slavonian Kulen or Kulin (dry, spicy pork sausage), Drniš prosciutto, Istrian supa (spiced warm wine served with toasted torn homemade bread), Cres lamb, Goranski želudac (stuffing made of bread, ham, bacon, onion and eggs), Kvarner scampi, Zagorje strudel, Ston oysters, Vis or Komiža pogača (pie stuffed with tomatoes, onions and salty sardines), međimurska gibanica (Medimurje pie), Ogulinska masnica (dough stuffed with stewed onions and eggs)... The flavors of these dishes are very different but with a clear link – they are all Croatian and all perfection. Croatian cuisine is heterogeneous, and is known as the cuisine of many regions. Its modern roots date back to Proto-Slavic and ancient times. Differences in the choice of foods and ways of cooking are most notable when we compare the mainland and coastal regions. The continental cuisine was influenced by the earlier, Proto-Slavic roots and recent contacts with the well-known culinary schools - Hungarian, Viennese and Turkish. Meat products, freshwater fish and vegetables dominate this cuisine. In Continental Croatia gourmets will have a ball when they subcome to the culinary magic of Slavonia, Medjimurje, Zagorje, Lika and Gorska cuisine. Few will resist specialties like kulen, Zagorje roast turkey with mlinci (traditional type of pasta baked in roasting juices), Baranja fiš- paprikaš (fish-stew), Lika police (rustic baked potatoes), goranski želudac or different game dishes. Mediterranean region is characterized by the influence of the Greeks, Romans and Illyrians, and more recently Italian and French Mediterranean cuisine. It is characterized by a multitude of sea food prepared in various ways (fish, squid, cuttlefish, octopus, shrimp, lobster ...), olive oil, ham, various vegetables and well-known wines. Mediterranean Croatia is a realm of light, healthy food. This is an area flavored with olive oil, Cres lamb, Drniš and Istrian ham, Pag cheese, Kvarner scampi, Ston oysters, Vis and Komiža pie, Dalmatian fish and shelfish, frogs, Istrian truffles and specialties prepared under a peka (meet cooked in an iron dome covered in embers of a clay oven). Croatian gastronomy can actually be divided into five regions: Istria and Kvarner, Dalmatia and the Dalmatian Zagora, Karlovac and Lika, Zagorje, Međimurje and Podravina and Slavonia and Baranja. Zagreb and its surroundings should be set aside as a particular area, as its culinary specialties contain particulars of all regions. Well known high-grade Croatian ingredients are: Mljet lobster, Ston oysters, Kvarner scampi, Istrian truffles, lamb from the islands and Lika, veal and pork from Slavonia, turkey from Zagorje and Istria, Pag cheese and the Lika cheese škripavac, extra virgin olive oil and pumpkin seed oil, as well as excellent continental, Istrian and Dalmatian white and red wines. The First Croatian Cookbook The rich literary opus testifies to the high level of gastronomic tradition and culture in Croatia, such as the records in the Latin - Croatian dictionary from 1740, which preceded a similar French dictionary. Add to these other fictional works by famous Croatian Renaissance writers and finally a book by John Bierling in 1813, which contained recipes for preparing 554 different dishes, and is considered to be the first Croatian cookbook. A Special Dish for Every Celebration Many Croatian traditional festivities are associated with food, regardless of whether they relate to strenuous labor (crop harvesting or threshing, grape harvesting and Christening of wine, completion of house building), religion (mostly Catholic celebrations like Christmas, Easter, pilgrimages, celebrations of local patron saints) or important moments in an individual's life (baptism, wedding, birthday, name day, wake). Some festivities are public, such as the Dionysian St. Martin, celebrated on vineyard estates, in cellars and restaurants, while others are almost exclusively family celebrations (weddings, baptisms, Christmas, New Year's Eve, Easter, etc.). Every holiday has its typical dish. A stew of pork and potatoes is eaten on pilgrimages and fairs, dried cod is prepared for Christmas Eve and Good Friday, pork is eaten on New Year's Day, donuts are an inseparable part of carnival festivities, whilst along the coast, similar pastries – fritule (fritters) are prepared for the carneval. Ham and boiled eggs with spring onions are served at Easter, while desserts comprise of traditional cakes (eg. pinca). Kulen at harvest time, goose on St. Martin's Day, while turkey and other poultry, as well as sarma (mince wrapped in soured cabbage leaves) are served on Christmas Day. At weddings, one will find a variety of pastries and cookies, such as breskvice (finger cakes filled with walnut cream resembling peaches), medvjeđe šape (walnut and honey cookies shaped like bear paws), gingerbread biscuits and fritters. Many people prefer lamb and suckling pig on a spit, grilled fish, calamari prepared in various ways, grilled meat, ham and goat cheese, smoked ham and cheese with soured cream, fish stew and veal. Gastro Trends Croatian caterers follow the international gastronomic trends including Croatian chefs 'experimenting' with molecular gastronomy, where cuisine combines with science, and the kitchen becomes a 'laboratory'. This culinary technique commonly uses liquid nitrogen by which nearly every food: from vegetables to meat, can be reduced to a foam. The technique will change the texture and appearance of food, but not the original flavor. Gastronomic pleasure is not complete without a sip of good wine. A rich oenological spectrum is available for wine lovers: from the continental Traminer, Riesling, Graševina and Burgundy to the Adriatic Dingač, Postup, Malvasia, Teran and Vugava. Indigenous Foods in Modern Culinary Performances More and more chefs in Croatian restaurants are preparing food using only indigenous ingredients in many different forms of haute cuisine. Traditional dishes are thus prepared in a new way. For example, in the 2010 World Contest in Istanbul, experts awarded the silver medal, in the category of modern cuisine, to polenta spiced with prosecco, mint and secret ingredients. Istrian and Kvarner cuisine was recognized in the gastronomic guides such as Gault Millau, L'Espresso, Wo ist Oesterreich ... In 2008 and for the first time, the National culinary team participated in the global gathering of chefs and pastry chefs in the Culinary Olympics held in Erfurt, Germany, and won the bronze medal. In the global competition of chefs (OCWCC - One Culinary World Chefs Competition) and the first Balkan Culinary Cup (BCC - Balkan Culinary Cup) in Belgrade in 2009, Croatian chefs won 10 medals. Croatian chefs won a gold medal with their new approach to Vlaška lamb, which was kept in a marinade of olive oil throughout the trip to Belgrade, and was later roasted and served with blanched vegetables. However, in 2010 Croatian chefs were particularly successful at international culinary competitions. The representatives of the Croatian culinary team came back from the world championship EXPOGAST in Luxembourg with a bronze medal in the team competition to prepare a restaurant menu and cold dishes menu, as well as winning two further medals in the individual competition. In the competition of two thousand chefs at the world competition in Istanbul, five Croatian chefs won as many as 12 medals. As representatives of one of the countries that won most trophies, they were given a special award and a trophy. Croatian gastronomic flagship returned from the 2010 competition in the Moldavian city of Chisinau with three medals. The chefs have pointed out that what impressed the judges on these the top-class international competitions were mostly flavors of the dishes, especially fish, prepared with Croatian olive oil, spices and wines. A Wide Range of Quality Wines http://vinistra.com/; www.zagorskevinskeceste.net; www.udruga-dingac.hr; http://klaster- srijem.com; www.udruga-brenta.hr; www.kutjevacki-vinari.hr; www . vine-klub.hr; www.vinskeceste.hr, www.istra-gourmet.hr, www.slavonski-puti.hr. As grape-vine breeding has been nurtured in this area since the ancient times, Croatia is rightly proud of its wide palette of wines. More than a thousand different wine labels are on offer, from which 900 are with the protection and control of geographical origin. There are five viticulture zones in the world determined by the number of hours of sunshine and temperature. Croatia has each of them and the world’s first vine-growing nation France has four. The result of this diversity is a sumptuous wine
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