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Gastronomie et enologie

 

La cuisine croate est diverse et connue comme une cuisine inter-regionales. Ses racines remontent a la periode protoslave et antique. Les differences dans le choix des ingredients et modes de preparation sont le plus clairement visibles lorsque l’on compare les regions continentales et littorales. 

Dans la cuisine continentale, les racines de la periode protoslave et les contacts avec les ecoles gastronomiques plus connues sont a l’honneur – cuisine hongroise, viennoise et turque. La viande, le poisson d’eau douce et les legumes sont legion.

Sur le littoral, la cuisine ete influencee par les Grecs, les Romains et les Illyriens et par les cuisines mediterraneennes plus tardives – italienne et francaise. Elle est riche en specialites de poissons (calamars, pieuvres, poulpes, langoustes, homards, etc.) prepares de differentes facons, en huile d’olive, jambon fume et legumes varies. On notera aussi les vins dalmates comme le Babić, la Malvazija (malvoisie), le Prošek, le žlahtina de Vrbnik, ainsi que les liqueurs comme le celebre Maraskino (marasquin).

 

 

 

 

 

La gastronomie et lnologie en Croatie

 
 
 
 
Renommée depuis de siècles pour ses qualités, tant en gastronomie qu’en médecine alternative, l’huile d’olive est l’un des principaux produits de notre pays. Elle est produite en Istrie, dans le Kvarner et en Dalmatie.
 
 
 

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