Foodventory

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Maraschino

By: Morana
November 15, 2013
A clear liqueur produced by distillation from a special kind of sour cherry called maraška, typically grown around Zadar. It was first created in Zadar’s Dominican monastery, and a few centuries later it was enjoyed among European royalty. Crates of Maraschino were even found on the Titanic!
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Maraška

By: Morana
November 15, 2013
A very precious and delicious type of sour cherry grown in the region surrounding Zadar. Used to make the famous Maraschino liqueur, but also great as juice, jam or used in desserts.
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Medica

By: Morana
November 15, 2013
Honey brandy.
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Meso z tiblice

By: Morana
November 15, 2013
This Međimurje speciality was created as a clever way of preserving meat. High-quality salted and then baked or boiled pieces of pork are put in a wooden container called “tiblica” and preserved in lard.
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Međimurska gibanica

By: Morana
November 15, 2013
One of the richest cakes around, in fact – a whole meal! A multi-layered pie consisting of cottage cheese, poppy seeds, apples, raisins, walnuts, cream, rum, lemon zest… In Slovenija it’s protected and called Prekmurska gibanica, in Međimurje it’s the same thing, only with a different layer arrangement.
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Mišancija

By: Morana
November 15, 2013
A bunch of various aromatic and edible wild herbs picked in Dalmatia, but defying any fixed definition what exactly goes in it. It can be eaten as a salad, stew, boiled as a side dish, mixed with mashed potatoes, or even be used to make an interesting pesto sauce. Also called mišanca.
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Mlinci

By: Morana
November 15, 2013
Pasta tatters typical for Zagreb and northern Croatia. The dough is rolled, baked and broken to pieces, then prepared with hot water or soup, and finally briefly sautéed in poultry fat. Traditionally served with roast turkey, goose or duck, especially on Christmas.
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Motar

By: Morana
November 15, 2013
Wild plant called samphire (Crithmum maritimum), growing from rocks along the Adriatic coast. Its aromatic leaves are preserved in vinegar and used in salads or as seasoning in starters.
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Muškat momjanski

By: Morana
January 20, 2014
Momjan Muscat is a unique grape variety found around the place called Momjan in western Istria. It gives a complex dessert wine whose rich aroma, minerality and freshness will surprise you.
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Muštarda

By: Morana
November 15, 2013
Original and quite strong mustard found only in Samobor near Zagreb. The recipe came with Napoleon. It’s a perfect companion to steamed meat or local garlic sausages (češnjovka).
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Ombolo

By: Morana
November 15, 2013
Istrian cuisine trademark – pork thick neck rubbed with salt, pepper and laurel leaves, and then dried. Find it served as cold meat, grilled or sautéed and paired with sauerkraut.
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Orehnjača

By: Morana
November 15, 2013
Wallnut roll, popular dessert in Northern and Eastern Croatia, favourite during winter holidays.
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Paprenjak

By: Morana
November 15, 2013
Traditional sweet biscuit made with honey, spices and a bit of pepper (hence the name “paprenjak” – pepper cookie).
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Paprika

By: Morana
January 10, 2014
Originally Hungarian, ground paprika came to eastern parts of Croatia during the Austro-Hungarian Empire and soon became the key ingredient in many local dishes. Supposedly the best ground paprika comes from Horgoš, a village on the border of Serbia and Hungary.
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Paradižot

By: GastroLada
July 21, 2014
"Egg dumplings", simple dessert made with milk and eggs, optionally with some vanilla, originating from Austria. Known as "šnenokle" in Northern Croatia.
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Paški sir

By: Morana
November 15, 2013
Probably the most famous Croatian cheese, coming from the island of Pag, where the sheep happily graze in nature, close to the sea. Hard sheep’s milk cheese with a recognizable slightly spicy aroma.
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Pašta fažol

By: Morana
December 21, 2013
Bean stew with pasta, simple and yummy.
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Pašticada

By: Morana
November 15, 2013
Stewed beef in thick sweet sauce made from root vegetables, wine, prunes or dried figs and spices, served with homemade gnocchi. One of the most famous dishes in Dalmatia.
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Peka

By: Morana
November 15, 2013
One of the most brilliant inventions for preparing food, dating back to ancient times. Peka is the traditional baking bell (made of clay or metal) used when cooking in the open fire and covered with hot coals. It is very versatile: bread, lamb, kid, veal, octopus, chicken, vegetables, big fish like sea ...
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Pera

By: Morana
December 21, 2013
Traditional old-fashioned dessert, something like a cake filled with a mixture of cottage cheese, cream, corn flour and eggs.