Tag: Istrian truffles

Delectable Dishes to Try in Croatia
EuropeMediterranean

10 Delectable Dishes to Try in Croatia

on October 25, 2021

Croatia is a gastronomic paradise that’s guaranteed to delight food lovers from around the world. Heavily influenced by the bounties of the Mediterranean, Croatian cuisine is centered around fresh seafood, free-range meats, and a seemingly endless array of fresh fruits and vegetables.

While each region has its own traditional recipes and flavors, some dishes have become particularly noteworthy throughout the entire country. So, regardless of whether you’re dining in a seafront taverna or enjoying a home-cooked meal in the mountains, you can’t go wrong when indulging in the following mouthwatering Croatian dishes.

1. Crni Rižot

A dish that’s equally as appealing to the eyes as it is to the tastebuds, crni rižot is a traditional Dalmatian black risotto. It gets its iconic rich color from cuttlefish ink, which is slow cooked with an aromatic mix of onions, garlic, and white wine. The mild, briny flavor of the cuttlefish is usually enhanced with mussels, clams, or other types of shellfish and served with freshly grated parmesan.

2. Ispod Peke

Although it’s not a dish per se, ispod peke is a method of cooking that’s guaranteed to make your mouth water. The name literally translates to “under the bell,” which refers to the metal, domed lid that covers the dish while it roasts different types of meat over hot coals. Lamb is the most common, although octopus, fish, chicken, and veal variations can also be found.

3. Paski Sir

While the island of Pag is known for its lunar-like landscape and sun-soaked coastline, it’s also famous for producing Croatia’s most popular cheese. Made from sheep’s milk, Paski Sir (otherwise known as Pag cheese) has a robust herby flavor due to the island’s salty air and fragrant vegetation. It’s best served as a starter along with a dry-cured ham (Pršut) or garlic pork sausage (Češnjovka).

4. Pašticada

As one of the most labor-intensive dishes of Croatian cuisine, pašticada is a must-try for anyone lucky to find it on the menu. First, a succulent cut of round steak is stuffed with garlic and bacon and marinated overnight in a mixture of onions, peppercorns, vinegar, and herbs. The meat is then slow-cooked with other vegetables, prunes, and sweet prošek wine (giving it a sweet and sour flavor) before it’s sliced and served with a side of homemade gnocchi.

5. Zagorski Štrukli

Zagorski Štrukli are small, pillowy dumplings filled with fresh and creamy cottage cheese. There are countless ways to make them, although the two most common variations are either boiled in a soup or baked and topped with sour cream. Zagorski Štrukli is so beloved around the country that it was recently added to the Register of Intangible Cultural Heritage of the Republic of Croatia.

Croatian wine
Zganci
Fritule

6. Brudet

A staple on practically every menu along the coast, brudet is a tomato-based fish stew that’s perfect for lunch or dinner. Every family and restaurant has their one unique recipe with whatever type of fish was recently caught or available at the market – so you’ll likely never have the same dish twice! Order it with a side of polenta or bread to soak up the fish broth and juicy flavors at the end.

7. Šporki Makaruli

Translating to “dirty pasta,” this dish from Dubrovnik was originally eaten by aristocrats to celebrate the city patron, St. Blaise. However, it became so popular that you can now find it served in restaurants throughout the year. It’s a simple but delicious pasta dish topped with a hearty beef and wine sauce.

8. Istrian Truffles

Although not as famous (or as expensive) as their Italian cousins, Istrian truffles are a true Croatian delicacy. Foraged from the depths of the Motovun forest, these “black diamonds” have a strong, earthy flavor and aroma, making them the perfect addition to pasta, cheese, and even ice cream.

9. Madjarica

If you’re craving something sweet, then madjarica is one of the best desserts to order in Croatia. These bite-sized cakes are layered with a velvety chocolate crème and covered in a dark chocolate glaze, making this a delicious, decadent after dinner treat (or really any other time of the day!)

10. Fritule

These sweet, doughy, fried balls of goodness are a favorite snack for the Christmas, carnival, and Easter holidays. While you can find different versions of these fritters around the world (they are related to Italian zeppole, Dutch oliebollen, and New Orleans beignets), the Croatian fritule are flavored with citrus, raisins, and brandy. The culinary delights of Croatia are just one of the many reasons to visit this spellbinding country. If you’re ready to sink your teeth into these gastronomic dishes (while also visiting the most beautiful sites and landmarks around the country), then book your Gate 1 trip around Croatia today!

Opatija Croatia
EuropeSmall Group Discoveries

Croatia’s Surprising Vintages and Earthy, Fresh Cuisine

on February 17, 2020

Raise your glass and raise your fork to Croatia’s fertile and prolific vineyards and farms.

Raise Your Glass!

Many travelers think of Croatia as a smaller version of Italy, right across the Adriatic. To be sure, this makes for similarly dreamy landscapes. It also means that the climate and earth of Croatia produce similarly dreamy vintages. Not to be left behind its vinicultural neighbor across the sea, Croatia boasts more than 300 demarcated wine districts.

Central and South Dalmatia. The hugely popular Zinfandel is descended from a grape grown here, the Plavac Mali.

North Dalmatia. This region is famous for the Babić grape, a native Croatian varietal that produces inky red wine of considerable tannin and strength. The grape is also found on the island of Korcula.

Istria. In the hillsides and valleys of Istria, Moscato, Trebbiano and Verduzzo grapes flourish.

Slavonia. This is the epicenter of Croatia’s most widely planted vine, the native Grasevina. This fresh, lightly aromatic white wine – sometimes aged in oak casks carved from native oak forests – is reminiscent of a Chardonnay.

Plesivica.  On the steep, rocky slopes of this area, native vines produce Riesling and Chardonnay grapes.

Raise Your Fork!

We said earlier that Italy lies west across the Adriatic Sea from Croatia. Indeed, they share a lot in common, including a homegrown mix of agriculture, mari-culture, and viniculture that combine into a fresh farm-to-table cuisine. On land, fertile farms never stop yielding their bounty … by sea, the country’s fishing villages have long hauled in a generous and delicious catch. Here are some of our favorite Croatian dishes.

Gridele. The “straight off the gridele” preparation of oily Adriatic fish is simply divine. The fish is grilled with olive oil and fresh Mediterranean herbs over the wood from old grapevines or olive trees, for a deeply flavored dish.

Brodet. This light Croatian fish soup imparts the flavors of whichever catch of the day is used to make it – perhaps a whitefish like flounder, John Dory or red scorpionfish, or crab and shrimp. Polenta is often served on the side.

Pasticada. This Dalmatian specialty beef stew is seasoned with bacon and a sauce of herbs and vegetables. Potatoes, gnocchi, pasta, or rice and Swiss chard are often served on the side.

Fuži. Truffles are native to the Istrian peninsula, a luxurious addition to many Croatian dishes. They add a deep earthy flavor to pasta dishes and are wonderfully complemented by local parmigiano cheese.

Zganci. This polenta-like side dish is made from maize, wheat or buckwheat flour. Cooked zganci is crumbled on a plate and served with milk, yogurt, honey, or even the cracklings from bacon.

Scampi Buzara. This common dish from the north Adriatic is simple to cook and messy to eat. Unshelled shrimps are tossed in a light tomato sauce with shallots, garlic, wine and parsley. Grilled bread sops up any leftover sauce.

Prsut. This air-cured ham in Croatia is similar to Italian prosciutto. It makes for a light appetizer or a flavorful enhancement to main dishes.

Istarska Jota. Also known as Istrian stew, this dish gets its heartiness from beans and sauerkraut and showcases the surprising influence of Austria on Croatia’s cuisine.

Pod Pekom. Sometimes referred to as “under the bell” cooking, this traditional method of slow-roasting meat is used in many homes. Poultry, lamb, veal, or octopus is placed atop chopped potatoes and drizzled with various Mediterranean spices and olive oil. Then a sacz, or steel dome lid, is placed over it all so that the ingredients cook in their own juices. It makes for an incredibly tender and flavorful meal.

Zelena Menestra. Dubrovnik’s traditional green stew is mentioned in writings as far back as 1480. This rich and hearty dish is prepared with lots of bacon, sausage, ham hock, potatoes, cabbage and other vegetables.

Palacinke. These thin pancakes are stuffed with different sweet fillings.

Fritule. These donut-like fried pastries are a popular sweet, flavored with brandy, raisins, and citrus zest, and dusted with powdered sugar.