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CROATIAN CUISINE Made by: Karmela
Bjažević and Luka Križanac
INTRODUCTION
 Croatian national cuisine
 Coastal cuisine: - Dalmatian cuisine
- Istrian cuisine
 Continental cuisine - ...
CROATIAN NATIONAL
CUISINE
 heterogeneous
 Reflects the diversity of influences
 „A cuisine of the regions”
 The differ...
COASTAL CUISINE
 Typical mediterranean cuisine
 Influenced by Italy, Greece, Turkey
DALMATIAN CUISINE
 Found along Dalmatian coast and on the islands
 Based on fish, greens, olive oil and herbs and spices...
Soparnik is a savory pie filled
with Swiss chard. It’s a
traditional dalmatian dish, typical
for the Poljica region in the...
Pašticada s njokima
Baby beef fillet is marinated
in a wine vinegar for days,
and then braised for hours,
first in its own...
Škampi na buzaru
Scampi, shrimps, mussels or
clams shortly cooked with
white wine, garlic, parsley
and breadcrumbs
Brudet
...
ISTRIAN CUISINE
 A mix of continental and Mediterranean
cuisine
 Boiled rather then roasted
 Highly seasoned with olive...
ISTRIAN TRUFFLES
 Istrian speciality, added to many dishes
 Istria’s Motovun forests contain some of
the highest concent...
Motovun White truffles
Fuži are quill-shaped
homemade pasta typical
for Istria.
Maneštra is a bean soup
slowly cooked for hours
Boškarin steak
- Istrian cattle
- Served with
vegetables, or in
combnination with
pasta Fuži
Istrian prosciutto
- Istrian ...
CONTINENTAL CROATIAN
CUISINE
 Influences are more complex (Austria,
Switzerland, Italy, Hungary)
 Lots of meat is used i...
SLAVONIA
 Cured and smoked ham, sausages, salami and the
regional speciality kulen are characteristics of Slavonia
ZAGORJE
 Characterised by dairy products and dishes made with
flour
Zagorski štrukli- pastry,
filled with cottage cheese
...
LIKA
 Mild flavours
 Mostly lamb, cabbage, potatoes and dairy products
Traditonal succulent
lamb roasted under a
large e...
THE MOST POPULAR DISHES
Punjene paprike
Bell peppers stuffed with
minced meat, rice and
spices
Sarma
Cabbage stuffed with
...
DESSERTS
Breskvice
Small colorful rounds filled
with chocolate, hollowed
crumbs, homemade apricot
jam and toasted hazelnut...
Paprenjaci
Cookies filled with milled
nuts, honey, cinnamon,
clove powder, nutmeg and
pepper
Fritule
Similar to donuts, ma...
Splitska torta
- Created in Split
- Contains ingredients typical
of the area : dried figs,
raisins, walnuts ( for cake
lay...
Orahnjača
Made with dough, grated
walnuts, cinnamon, rum
and honey
Makovnjača
Made with poppy seeds,
raisins, lemon peel a...
Rožata
- custard pudding
- from the Dubrovnik
region
- popular in the summer
months
- Made with eggs, sugar,
caramel sauce...
Croatian cuisine
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Croatian cuisine

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Traditional Croatian dishes, presented in Milazzo, November 2k17
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Croatian cuisine

  1. 1. CROATIAN CUISINE Made by: Karmela Bjažević and Luka Križanac
  2. 2. INTRODUCTION  Croatian national cuisine  Coastal cuisine: - Dalmatian cuisine - Istrian cuisine  Continental cuisine - Slavonia - Zagorje - Lika  Desserts
  3. 3. CROATIAN NATIONAL CUISINE  heterogeneous  Reflects the diversity of influences  „A cuisine of the regions”  The differences are most notable between mainland and coastal regions
  4. 4. COASTAL CUISINE  Typical mediterranean cuisine  Influenced by Italy, Greece, Turkey
  5. 5. DALMATIAN CUISINE  Found along Dalmatian coast and on the islands  Based on fish, greens, olive oil and herbs and spices such as garlic, rosemary, parsley, etc.  Mostly boiled or grilled on an open fire
  6. 6. Soparnik is a savory pie filled with Swiss chard. It’s a traditional dalmatian dish, typical for the Poljica region in the central Dalmatia Typical Dalmatian dish - black risotto
  7. 7. Pašticada s njokima Baby beef fillet is marinated in a wine vinegar for days, and then braised for hours, first in its own juice, and later with red wine, and served with home made gnocchi Hobotnica ispod peke Octopus with potatoes baked under a bell-like lid covered in embers
  8. 8. Škampi na buzaru Scampi, shrimps, mussels or clams shortly cooked with white wine, garlic, parsley and breadcrumbs Brudet A fish stew usually served with polenta
  9. 9. ISTRIAN CUISINE  A mix of continental and Mediterranean cuisine  Boiled rather then roasted  Highly seasoned with olive oil
  10. 10. ISTRIAN TRUFFLES  Istrian speciality, added to many dishes  Istria’s Motovun forests contain some of the highest concentrations of truffles in the world  Istria’s truffle king - Giancarlo Zigante, the owner of the Guinness World Record (1.310 kilogram heavy white truffle)
  11. 11. Motovun White truffles
  12. 12. Fuži are quill-shaped homemade pasta typical for Istria. Maneštra is a bean soup slowly cooked for hours
  13. 13. Boškarin steak - Istrian cattle - Served with vegetables, or in combnination with pasta Fuži Istrian prosciutto - Istrian ham - Usually appetizer - Served with cheese and olives
  14. 14. CONTINENTAL CROATIAN CUISINE  Influences are more complex (Austria, Switzerland, Italy, Hungary)  Lots of meat is used in cooking, mostly pork or veal  Main condiments: paprika (red pepper), black pepper and garlic
  15. 15. SLAVONIA  Cured and smoked ham, sausages, salami and the regional speciality kulen are characteristics of Slavonia
  16. 16. ZAGORJE  Characterised by dairy products and dishes made with flour Zagorski štrukli- pastry, filled with cottage cheese and sour cream, boiled in water or baked in an oven. Originated in Slovenia
  17. 17. LIKA  Mild flavours  Mostly lamb, cabbage, potatoes and dairy products Traditonal succulent lamb roasted under a large earthenware dish
  18. 18. THE MOST POPULAR DISHES Punjene paprike Bell peppers stuffed with minced meat, rice and spices Sarma Cabbage stuffed with minced meat, rice and spices
  19. 19. DESSERTS Breskvice Small colorful rounds filled with chocolate, hollowed crumbs, homemade apricot jam and toasted hazelnuts Medvjeđe šape Crisp cookies filled with milled nuts and honey
  20. 20. Paprenjaci Cookies filled with milled nuts, honey, cinnamon, clove powder, nutmeg and pepper Fritule Similar to donuts, made with pastry with sour cream, liqueur, brandy and lemon peel
  21. 21. Splitska torta - Created in Split - Contains ingredients typical of the area : dried figs, raisins, walnuts ( for cake layer) and vanilla cream (cooked on BAGNIA MARIA) Bračke hroštule - Traditional cake for Brač Island - Made with flour, egg yolk, brandy, sugar, lemon peel, milk
  22. 22. Orahnjača Made with dough, grated walnuts, cinnamon, rum and honey Makovnjača Made with poppy seeds, raisins, lemon peel and rum
  23. 23. Rožata - custard pudding - from the Dubrovnik region - popular in the summer months - Made with eggs, sugar, caramel sauce, lemon Paradižot - Also from Dubrovnik region - Made with butter biscuits, eggs, chocholate, rum, lemon

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