3. 3
Brodet: a fish stew
made in Croatian
regions of
Dalmatia, Istria
and Primorje. It
consists of several
fish types.
´Neretvanski
brujet´ is prepared
with eels, frogs and
mullets.
4. Pag cheese:
this delicacy is
hard, sheep’s
milk cheese
made on Pag.
The cheese is
uniquely flavored
thanks to the
island’s
aforementioned
renown as a salt
production
center.
5. Zagorski štrukli:
This is a cheese
based dish made
with thin pastry
and layered with
the local cheese,
which is soft and
almost like cottage
cheese in texture.
It’s then cooked in
some additional
cream, butter is
added for a
delicious, if not
somewhat
unhealthy, dish.
6. Fritule:
Croatian version
of fried dough.
It´s made
particularly for
Christmas. They
are usually
flavored with
rum and citrus
zest, containing
raisins and are
topped with
powdered sugar.
7. Gulaš: a
stew of meat
and
vegetables,
seasoned
with paprika
and other
spices.
8. Čvarci: They
are a variant
of pork rinds.
They are a
kind of pork
'crisps', with
fat thermally
extracted
from the lard.
They are
usually
homemade.
