Traditional Croatian dishes, presented in Milazzo, November 2k17 #EN4HOSTS

1. CROATIAN CUISINE Made by: Karmela
Bjažević and Luka Križanac

2. INTRODUCTION
 Croatian national cuisine
 Coastal cuisine: - Dalmatian cuisine
- Istrian cuisine
 Continental cuisine - Slavonia
- Zagorje
- Lika
 Desserts

3. CROATIAN NATIONAL
CUISINE
 heterogeneous
 Reflects the diversity of influences
 „A cuisine of the regions”
 The differences are most notable
between mainland and coastal
regions

4. COASTAL CUISINE
 Typical mediterranean cuisine
 Influenced by Italy, Greece, Turkey

5. DALMATIAN CUISINE
 Found along Dalmatian coast and on the islands
 Based on fish, greens, olive oil and herbs and spices such
as
garlic, rosemary, parsley, etc.
 Mostly boiled or grilled on an open fire

6. Soparnik is a savory pie filled
with Swiss chard. It’s a
traditional dalmatian dish, typical
for the Poljica region in the
central Dalmatia
Typical Dalmatian dish -
black risotto

7. Pašticada s njokima
Baby beef fillet is marinated
in a wine vinegar for days,
and then braised for hours,
first in its own juice, and later
with red wine, and served
with home made gnocchi
Hobotnica ispod peke
Octopus with potatoes
baked under a bell-like lid
covered in embers

8. Škampi na buzaru
Scampi, shrimps, mussels or
clams shortly cooked with
white wine, garlic, parsley
and breadcrumbs
Brudet
A fish stew usually served
with polenta

9. ISTRIAN CUISINE
 A mix of continental and Mediterranean
cuisine
 Boiled rather then roasted
 Highly seasoned with olive oil

10. ISTRIAN TRUFFLES
 Istrian speciality, added to many dishes
 Istria’s Motovun forests contain some of
the highest concentrations
of truffles in the world
 Istria’s truffle king - Giancarlo Zigante, the
owner of the Guinness World Record (1.310
kilogram heavy white truffle)

11. Motovun White truffles

12. Fuži are quill-shaped
homemade pasta typical
for Istria.
Maneštra is a bean soup
slowly cooked for hours

13. Boškarin steak
- Istrian cattle
- Served with
vegetables, or in
combnination with
pasta Fuži
Istrian prosciutto
- Istrian ham
- Usually appetizer
- Served with cheese and
olives

14. CONTINENTAL CROATIAN
CUISINE
 Influences are more complex (Austria,
Switzerland, Italy, Hungary)
 Lots of meat is used in cooking, mostly
pork or veal
 Main condiments: paprika (red pepper),
black pepper and garlic

15. SLAVONIA
 Cured and smoked ham, sausages, salami and the
regional speciality kulen are characteristics of Slavonia

16. ZAGORJE
 Characterised by dairy products and dishes made with
flour
Zagorski štrukli- pastry,
filled with cottage cheese
and sour cream, boiled in
water or baked in an oven.
Originated in Slovenia

17. LIKA
 Mild flavours
 Mostly lamb, cabbage, potatoes and dairy products
Traditonal succulent
lamb roasted under a
large earthenware dish

18. THE MOST POPULAR DISHES
Punjene paprike
Bell peppers stuffed with
minced meat, rice and
spices
Sarma
Cabbage stuffed with
minced meat, rice and
spices

19. DESSERTS
Breskvice
Small colorful rounds filled
with chocolate, hollowed
crumbs, homemade apricot
jam and toasted hazelnuts
Medvjeđe šape
Crisp cookies filled with
milled nuts and honey

20. Paprenjaci
Cookies filled with milled
nuts, honey, cinnamon,
clove powder, nutmeg and
pepper
Fritule
Similar to donuts, made
with pastry with sour
cream, liqueur, brandy and
lemon peel

21. Splitska torta
- Created in Split
- Contains ingredients typical
of the area : dried figs,
raisins, walnuts ( for cake
layer) and vanilla cream
(cooked on BAGNIA MARIA)
Bračke hroštule
- Traditional cake for Brač
Island
- Made with flour, egg
yolk, brandy, sugar,
lemon peel, milk

22. Orahnjača
Made with dough, grated
walnuts, cinnamon, rum
and honey
Makovnjača
Made with poppy seeds,
raisins, lemon peel and
rum

23. Rožata
- custard pudding
- from the Dubrovnik
region
- popular in the summer
months
- Made with eggs, sugar,
caramel sauce, lemon
Paradižot
- Also from
Dubrovnik region
- Made with butter
biscuits, eggs,
chocholate, rum,
lemon