Foodventory

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Butarga

By: Morana
November 15, 2013
Salted and dried fish roe. Rare and precious delicacy.
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Buža

By: Morana
February 14, 2014
Native olive tree variety originating from the area around Vodnjan. Although it's not particularly fruitful, it gives very high quality olive oil, whose mild and elegant aroma can be used for drizzling over the most delicate fish. Extra virgin olive oils made from buža olives regularly reap gold medals ...
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Buzara

By: Morana
January 10, 2014
Shrimps, prawns or shellfish (mixed or just one kind, most often mussels) cooked slowly on some olive oil, white wine, garlic and parsley. This version is called "white", and if you add some tomato puree, you get "red" buzara. It doesn't require any side dish, only good white bread ...
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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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Čimula

By: Morana
November 15, 2013
Wild cabbage buds. In Dalmatia prepared “na lešo” – briefly boiled and served with olive oil, most often also with potatoes.
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Ćokalice

By: Morana
November 15, 2013
Fried small fish like smelt, from Prokljansko Lake near Skradin, where seawater and fresh water mix.
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Čripnja

By: Goran Zgrablic
November 15, 2013
One of the most brilliant inventions for preparing food, dating back to ancient times. Čripnja is the baking bell traditional in Istria that is, unlike very similar Dalmatian peka, made of clay used when cooking in the open fire and covered with hot coals. It is very versatile: bread, lamb, kid, ve...
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Crni rižoto

By: Morana
November 15, 2013
Black risotto made with cuttlefish. A typical light lunch dish in Dalmatia and a must-have menu item in local taverns.
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Cukarin

By: Morana
November 15, 2013
Traditional and simple dessert from the island of Korčula. With a touch of lemon and orange, it’s traditionally eaten dipped in the sweet wine Prošek.
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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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Dingač

By: Morana
November 29, 2013
Dingač is actually Dalmatian red wine from Plavac Mali grapes, coming from the eponymous protected grand cru location on Pelješac Peninsula. Vineyards are situated on steep hills full of karst, right next to the sea. The grapes are very expensive because the vineyards are hard to reach and grapes need t...
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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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Fritaja

By: Morana
November 15, 2013
Scrambled eggs enriched with ingredients like asparagus, pršut, bacon, mushrooms… Very popular in Istria.
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Fritule

By: Morana
November 15, 2013
Sweet round fritters flavoured with rum and sometimes raisins, enjoyed all over Dalmatia, especially for winter holidays.
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Fuži

By: Morana
November 15, 2013
Traditional Istrian pasta, most often eaten with truffles or meat stews. Photo by: Duško Marušić/PIXSELL
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Gemišt

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