Foodventory

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Ajngemahtes

By: Morana
November 24, 2013
Soup from Austro-Hungarian heritage, in the old days traditionally enjoyed as part of Sunday lunch in middle-class families from Zagreb. Basically, it's a chicken soup with plenty of root vegetables, peas and liver noodles.
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Arambašići

By: Morana
November 15, 2013
Sour cabbage rolls stuffed with diced (not minced, unlike sarma) meat, with the addition of dried meat and some exotic spices like cinnamon, cloves or nutmeg, typical for Sinj and its surroundings.
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Arancini

By: Morana
November 15, 2013
Candied lemon or orange peel. Of course, we’re talking about organic Dalmatian oranges and lemons.
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Babić

By: Morana
November 29, 2013
Babić is the indigenous Dalmatian red grape variety from Primošten and Šibenik surroundings. It’s a strong and flavourful wine with high alcohol and tannins, although a bit lighter than Plavac Mali. It’s prime location is the ancient and iconic but neglected Bucavac vineyard outside Primošten, and there...
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Bakalar

By: Morana
December 17, 2013
Bakalar is stockfish or air dried cod, usually coming from the Lofoten islands in Norway. Although it's an imported fish, it's since many centuries deeply rooted in traditional Croatian cuisine, especially around Christmas. In Istria it is prepared bakalr na bijelo (in bianco), as thick spread made with...
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Basa

By: Morana
November 15, 2013
A special kind of full fat soft, creamy cheese made in Lika, often accompanying local specialties like dried meat and baked potato halves.
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Bazga

By: Morana
November 15, 2013
Elder. Homemade juice made from elder flowers is a classic and brings back happy childhood memories for many Croats in the continental part of the country. Excellent juice can also be made from the berries, as well as jam.   Photo: eNOgAStrObRUtaL.com
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Bazlamača

By: Morana
November 15, 2013
Also called zlevanka. Simple cake made of corn flour, eggs, cottage cheese and cream, typical for Zagorje and Međimurje, but also found in Slavonia. Really delicious when topped with some homemade jam.   Photo by: Muzej u loncu, Gradski muzej Požega: http://bit.ly/1fJSBjp
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Beli žganci

By: Gurwoman
December 21, 2013
A different kind of 'polenta', made with potatoes, cream and flour.
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Bermet

By: Morana
November 15, 2013
Original herbal liqueur made from dried carob, dried figs, wormwood, sage, orange zest, mustard seeds and some other secret ingredients macerated in red wine, produced only in and around the town of Samobor near Zagreb. Excellent aperitif, bitter and sweet at the same time.
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Bevanda

By: Morana
November 15, 2013
Homemade red wine diluted with tap water, enjoyed with lunch or just any time in Dalmatia when it's too hot for strong red wine.
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Bikla

By: Morana
November 15, 2013
As strange as it may sound, this ancient drink from Dalmatia is a mixture of young red wine and milk (cow’s or goat’s). Also known as hmutica or smutica, it was used as medicine, but also as cold refreshment in hot summer days. Nowadays there’s also a local festival in Vrgorac dedicated to bikla, taking...
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Biska

By: Morana
November 15, 2013
Mistletoe brandy found in Istria. Supposedly, dating back to the ancient Celts. Tiny medieval town called Hum is nicknamed the world capital of biska.
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Blackberry wine

By: GastroLada
June 09, 2014
Blackberry wine is considered to be (almost as rakija is) a traditional cure for everything. Made by the same tecnology used for grape wine, it is usually drank in small amount due to its high alcohol content as well as high sugar levels. Therefore, it can get to you quite quickly. Some producers make it l...
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Bobići

By: Morana
November 15, 2013
Small round meringue-like Dalmatian biscuits based on almonds, sugar, egg whites and spices, traditionally made for All Saints Day (related to the Italian favette).
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Boškarin

By: Morana
November 15, 2013
Indigenous Istrian ox, at the brink of extinction at the end of the 20th century, but nowadays coming back to life as first-class meat and local delicacy. Only selected restaurants are allowed to serve it.
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Brodet

By: GastroLada
September 26, 2013
Known also as brudet or brujet. This dish covers a wide range of styles and recipes, but it all boils down to fish and/or shellfish (either a combination or one kind only) slowly cooked with olive oil, wine, garlic and optionally some Mediterranean herbs. The result is a thick stew, eaten with polenta...
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Brudet od jegulja i žaba

By: Morana
December 25, 2013
This type of brudet is a specialty in southern Dalmatia, around Neretva River. It's made with frogs and eels. Typically it's served with homemade polenta and it has to be a bit spicy.
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Bučino ulje

By: Morana
November 15, 2013
Pumpkin seed oil, produced and used in Northern Croatia and Slavonia. Premium extra virgin pumpkin seed oil deserves the same respect as the best olive oils.
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Bučnica

By: Morana
November 15, 2013
Savoury strudel filled with grated pumpkin and cottage cheese, favourite snack in Northern Croatia.