Slavonian version of croissant where butter is substituted with pork lard (known as ‘salo’ in Croatia) and traditionally filled with home-made apricot or plum preserves. They might sound gross, but the pastry you get after baking is crispy on the outside, while the insides melt in your mouth. Traditionally made in the winter, right after the pig slaughtering, when there is abundance of fresh lard around the house.

Morana Zibar

Smaller than on TV. Her life consists of translating, writing, eating, drinking and being smart on pub quizzes. She hopes to transfer this passion on to her daughter.