Central Croatia

Central Croatia

A region known for the traditional Podravina cow’s milk cheese, the salami, Kremšnita (custard cake) and bermet liqueur from Samobor and the Graševina and Pinot Blanc wines. Amaze yourself with the intense flavours of traditional dishes from Zagorje like the buckwheat mash Hajdina kaša, the Kukurzna zlevka corn cake or typical turkey with mlinci pasta.

Unparalleled rustic cuisine

Central Croatia is the region on the north to the border with Hungary, on the west with Slovenia, on the east with Bosnia and Herzegovina, and on the south, it approaches the Adriatic Sea. The geographic coordinates reflect the tangle of ethnical influences which caused the culinary forms of the small regions to emerge: Zagorje, Prigorje, Međimurje, Banovina and on the southern edge Lika and Gorski Kotar. The dialects of Croatian language which are spoken in these areas sometimes vary so much that to a foreigner it seems that they are different languages. The same is true about the recipes which cover all the richness of the urban, traditional and rural cuisine.

 

In the pastoral areas to the south of the cluster the cuisine is based on simple dishes such as polenta, which is cooked for hours on a hearth so that in the end it is flavoured with sour milk, cottage cheese or butter. Until recently these dishes were considered peasant food, however today this rustic cuisine carries a high price.

 

From these pastoral atmospheres in the south of the cluster, the atmosphere completely changes in the north, for example in Varaždin. Today this baroque town still preserves, maintains and cooks recipes of high bourgeois cuisine of the baroque period, visible examples in the preparations of wild game which are served along with carefully elaborated sauces. The castles and shepherd huts are boundary lines of the contrast and the unity of cultural heritage, as well as places where today there are picturesque restaurants.

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