Croatian cuisine
Croatian cooking is split by the coast: fish and olive oil on the Adriatic, pork, soured cream and pastry inland.
Dalmatian cooking sits closer to Italy than to the Balkans: risotto, pasta, grilled fish with olive oil and lemon. Zagorje and Slavonia are another world of pork, paprika and baked dough.
Peka — cooking under an iron bell buried in embers — is the shared method of the coast. Meat, octopus and bread are all done that way.
2 dishes
- Black risotto
Risotto with cuttlefish and its own ink. The ink goes in at the end, or it turns bitter.
75 min · Medium · Main course
- Zagorje štrukli
Thin dough with a curd filling, boiled and then baked under cream.
105 min · Takes practice · Main course