Foodventory

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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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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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Češnjovka

By: Morana
November 15, 2013
Traditional spicy pork sausage flavoured with garlic.
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Ćevapčići

By: Morana
February 14, 2014
The ever so popular and omnipresent Balkan grill speciality - minced meat fingers - can be found always and everywhere. It's probably the number one fast food item in the whole country, but beware, the quantity does not reflect the quality. The quest for greatest ćevapčići is a real mission, and if you ...
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Cicvara

By: Morana
December 21, 2013
Slavonian dish based on polenta, but upgraded with milk and sour cream. Photo by: www.muzejuloncu.com
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Čvarci

By: Morana
November 15, 2013
Similar to pork cracklings, but much more than just pork rind. It's a snack made by soaking pieces of pork fat in milk and roasting them, also nicknamed “Slavonian chips” because it's very crispy and addictive.
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Čvarkuša

By: Morana
November 15, 2013
Small round savoury pie made with čvarci (pork cracklings).
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Fileki

By: Morana
January 20, 2014
Spicy stew made with tripe, the edible lining of the stomach of a cow or a lamb. Bacon is often added, and optionally it's sprinkled with grated cheese.
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Fiš paprikaš

By: Morana
November 15, 2013
Paprikash (spicy paprika stew) made in a kettle with several kinds of fresh water fish, most often carp, catfish, pike or starlet. Typical for Slavonia and Baranja, where they regularly organize fiš paprika cooking competitions. Served with homemade noodles.
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Gemišt

By: Morana
November 15, 2013
White wine mixed with sparkling mineral water, popular in continental Croatia.
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Graševina

By: Morana
November 29, 2013
Graševina is the most common of all grape varieties planted in Croatia. This white is widely found in Central Croatia, Slavonia and Baranja, where it’s at its best, although its origins are tracked to Central Europe. Some call it Welschriesling, but it’s more accurate to use the Croatian...
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Iločki Traminac

By: Morana
January 10, 2014
Brought to Croatia from South Tyrol in 1710, Iločki Traminac is a local variation of the Gewurztraminer, that found an ideal climate thus producing a harmonious blend of acidity and alcohols adored by the wine drinkers around the globe. Sweet smelling, golden yellow in colour, it can be dry or sweet. ...
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Juha

By: Morana
February 14, 2014
Soup - wherever you might be in Croatia, whatever the time of the year, you can always get soup. Actually, not can, but must. Soup is supposed to warm up your stomach for all the heavy food that comes after, as well be miraculously healthy for the person eating. The most common variety is the clear boui...
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Kalja

By: Morana
January 20, 2014
Thick and rich soup usually made with diced lamb or veal, cabbage, potato and root vegetables. The recipe will vary depending on the region, as this dish is not typically rooted in a specific area, and you'll also find it in some Balkan countries.
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Kečiga

By: Morana
January 10, 2014
A rare Danube delicacy, now a protected species in Croatia, is Eastern European relative of the sturgeon. If you get to eat it you might be surprised by the yellow colour of the sweet and really tasty meat and the lack of bones (apart from the skull). Some people say you can make caviar from the kečiga'...
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Knedle sa šljivama

By: Morana
December 23, 2013
Sweet plum dumplings - dough made from potato and flour is filled with fresh plums, and then boiled. If you stick to old-school style like our grannies used to do, shortly fry some breadcrumbs on butter and serve this mixture over dumplings. Version with apricots is also quite popular.
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Kolinje

By: Morana
November 15, 2013
Pig slaughter turned into ritual, especially in Slavonia, when family and friends gather for a real food feast. Men do the dirty work, women prepare the food. It involves consuming plenty of šljivovica (plum brandy) and freshly prepared pig by-products.   Photo by Romulić&Stojčić
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Kotlovina

By: Morana
November 15, 2013
More a way of preparing meat than a defined dish, found in continental Croatia. Usually prepared in the open, for hours, in a special kind of a standing cauldron, often found at fairs and various festivities. Basically, it’s a not too spicy meat stew slowly cooked in wine, with the addition of onions, t...
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Krompirica

By: Morana
December 21, 2013
Tasty combination of corn flour and potato, eaten as side dish or on its own with some cream.
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Krvavica

By: Morana
November 15, 2013
OFFAL WARNING! Blood sausage, made in continental Croatia by cooking pork blood with a filler. Apart from various pig parts, most often the filler consists of buckwheat, barley or corn flour. They’re eaten in winter, usually with sauerkraut and “restani krumpir” – boiled potatoes sautéed on onion.