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Gastronomy and enology


The Croatian cuisine is diverse and known as a cuisine of different regions. Its modern form originates from the proto-Slavic and ancient times. The differences in the selection of ingredients and preparation methods are the most obvious if we compare the continental and coastal regions. 

The continental cuisine is typical for its early proto-Slavic roots and more recent contacts with established schools of gastronomy – Hungarian, Viennese, and Turkish. Meat products, freshwater fish and vegetables dominate.

The coastal region is characterized by the influences of the Greeks, Romans, Illyrians and later Mediterranean cuisines – Italian and French. It features many seafood specialties (squid, cuttlefish, octopus, shrimp, lobster...) prepared in various ways, olive oil, prosciutto, various vegetables, Dalmatian wines such as Babić, Malvasia, Prošek and Vrbnik Žlahtina, and various liqueurs like the famous Maraschino.



The rich literary opus confirms the high level and tradition of gastronomic culture in Croatia, such as the records in the Croatian/Latin dictionary from 1740, preceded by a similar French dictionary, fictional works by famous Croatian renaissance writers as well as the book written by Ivan Bierling in 1813, containing recipes for preparation of 554 different dishes, which is considered to be the first Croatian cookbook.


The wines roads are an important part of the tourist gastro offer – they have been opening in all parts of Central Croatia over the past ten years, most of them in the northwest areas and Moslavina. They are lively at any time of the year.

Of course, the harvest time in autumn is the most dynamic, as well 11 November – St. Martin’s Day, the last and most significant winegrowers’ holiday of the year, when they mark the christening of young musk and its transformation into wine. St. Martin’s Day is associated with many local customs, so this year, the merry festival of wine lovers will once again attract numerous tourists who will have a pleasant and palate-friendly time with their hosts.

Croatian Eno-Gastronomy

The dessert liqueur Maraschino has been produced in Zadar from the autochthonous sour cherry variety called maraska for centuries and exported to all imperial and royal courts since the 18th century – it was drunk and toasted with by the most powerful rulers in the world. It is produced according to the original and yet unrevealed recipe at the Zadar Beverage Factory. Its archives hold interesting stories of the drink’s history.
Slavonia has excellent conditions for winegrowing and winemaking. In the past, the wines of Slavonia were often found on the tables of emperors and noblemen and it is this tradition that the present Slavonian vineyards derive from: Srijem, Baranja and Đakovo in the east and Kutjevo in the west of Slavonia.

Slavonia has truly excellent capacities for production of large amounts of premium wine, especially white wine. It is hard to say which Slavonian vineyards are better and more tempting: those in Srijem and Baranja in the Danube region, those in Đakovo in East Slavonia or those in Kutjevo in Central Slavonia.

The center of development of Slavonian winemaking is the area around Kutjevo. Enjingi, Krauthaker and PPK Kutjevo are the most important Slavonian winemakers. Eninjgi, and especially Krauthaker, keep experimenting with new varieties, which definitely erases Slavonia’s Graševina monoculture image as it was six or seven years ago.
For ages known for its value, both in gastronomy and in alternative medicine, olive oil is one of the important products of our country. Olive oil is produced in Istria, in the Kvarner area and in Dalmatia.

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