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Cuisine

Culinary specialties in Croatia - overview
 
As they differ in landscape, Croatian regions differ in kitchens too.

The continental cuisine, most recognised after rich Slavonian gastronomy with its famous sausage Kulen, freshwater fish-stew,  rich creamy cakes as opposed to the light Mediterranean cuisine on the coast and islands based more on fish, pasta and veggies.

Appetizers:  The famous bone ham (dalmatinski pršut, istarski pršut), sheep cheese of the island Pag or cheese out of the Lika region, Kulen from Slavonia (spicy dry Salami).
Main course runs after the region
- in the Adriatic region choses the fish specialty and seafood, as well as beef in spicy Sauce (Pašticada) or cooked lamb meat.
Traditional desserts and sweets: poppy roll and nut roll, apple strudel or different fruit pies.

Drinks:  - A century long tradition of wine
- dry white wines ; Malvazija, Posip, Pinot, Muškat, Riesling, Graševina (Welschriesling), Burgundac, Traminac
- red wine sorts:  Teran, Merlot, Cabernet, Opolo, Plavac, Dingac,Postup
Hard liquor sorts:  ŠLjivovica, Travarica and Lozovaèa (plum hard liquor, herb hard liquor, Grappa).
Dessert drinks are:  Prosseccio, Maraschino.
 
In 2008, the national culinary team participated for the first time in the world encounter of chefs and pastry chefs, the Culinary Olympics held in Erfurt, Germany, and won the bronze medal.
 
More about croatian gastronomy and enology after regions here.
 
 Rab cuisine
 
Ecologically clean area of the island of Rab is the basis of the wide range of healthy food and nutrition determined by long tradition.

Kitchen of  the island of Rab is a healthy and balanced cuisine, typical Mediterranean cuisine rich in fresh fruits and vegetables ,fish, characterized by a light seasoning.

Thanks to the Mediterranean and maritime influences, the cuisine of the coastal area (Primorje) and the surrounding  islands, so Rab as well is based on fresh fish, shellfish, crabs, mollusks, lamb, pasta, Mediterranean fruit and vegetables, spices and aromatic herbs, olives and olive oil, 
sheep's and goat's cheese and of course  good local wine.
 
Healthy Mediterranean cooking. Gastronomic offer on the island of Rab is therefore traditional and environmentally determined;
- lots of seafood and vegetables in the daily diet
- freshest fish and seafood
- organically grown olives, figs, grapes, honey...
 

Sweets have a special place in Rab gastronomy tradition: canded nuts and fruits, jams, biscuits, cakes, icecreams.. Most popular Rab cake and fritters . Rab cake has a uniquely flavor and is baked on the island for more than 835 years (when in 1177 Benedictine nuns served Rab cake that Pope Alexander III )
 
 Wines specific to this region; ”Brajdica”, ”Plavac Mali”, ”Plavina”, ”Pošip”,   Vrbnička žlahtina.
 
These are popular delicacies on the menu of the many restaurants and taverns on island of Rab with delightful desert for the finish;  all prepared in the traditional way by supreme masters of the cuisine.
Discovering local cooking and becoming intimate with its tastes is a worth undertaking, rewarding in enjoyment par excellence.
 

RAB MENU example for the gourmands:
- summer salad: salted anchovies with tomatoes, capri, peppers and onions
- dry octopus with omelet
- roasted grouper with local Rab spices
- Rab cake
- for drink: white wine, desert wine with the cake ( prosecco)
 
Recipe;
Domestic Oven-baked Calamari

Ingredients for 2 servings:
0.5 kg calamari,
40 dkg potatoes,
1 dl white wine,
0.5 l olive oil,
2 garlic cloves,
3 dkg chopped parsley,
salt and pepper

Clean the calamari and potatoes, season and place in an oiled baking pan. Bake on the temperature of 180°C. When almost done (3/4), add sauce made from chopped garlic, parsley, wine and olive oil, and then bake for a while longer. Serve immediately.
 
Recommended side dish: lettuce.
Recommended wine: Vrbnička žlahtina.



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