Get This Croatian Food in Your Belly NOW!

Croatia and food, they’re a match made in heaven.

Whilst theculinary scene in Croatia is changing, it’s a slow moving machine, and, for the most part, it’s not venturing too far from its roots. You’re won’t find any molecular gastronomy served up on some bizarre plate where the portion is so small you’re wondering whether a Burger King stop is required after the meal. Instead, be prepared to eat up big, and very well, when you land in the28th state of the European Union. Croatian food varies greatly from region to region and Croatians are passionate about their local cuisine.

There are far too many ah-may-zing traditional Croatian food to try in Croatia, but we’ve given you some of our personal favourites. Feel free to leave your suggestions for more in the comments.

White Truffle

Not the milk chocolate kind. I’m talking the White Truffle fungus that sets you back more than a thousand dollars per kilo. Lucky they do not weigh very much, but you’ll still need to bring your chequebook if you plan to buy one big enough to feed the family. Found inIstria, Northern Croatia, a truffle is something so very unique, in taste and aroma. The most delicious way to enjoy a white truffle is to have it shaved over freshly made Istrian Fuzi, coated in a butter and cream sauce.

Grilled Sardines

Croatians that live in the coastal areas love grilled Sardines. We eat them at least weekly at this time of year! These delightful little fish need nothing more than a little olive oil and salt a few minutes on the grill and the fillets peel straight off the bone. All you need to grill Sardines is to make a fire wait till dies down till you are left with embers, throw the grill on and then the Sardines. It’s that simple. They are one of the best finger foods as you just pinch the fillet and it peels right off the bone.

Peka / Čripnje

Croatian cooking is at it’s very best with what is known as Under the lid. It’s a literal translation for what we here in Croatia callispod čripnje or ispod peke, depending on which part of Croatia you live.

Ispod peke essentially is food that is cooked under extreme heat, using a terracotta or steel lid that is in somewhat of a bell shape, and burning wood embers are placed on the peke.  Ispod peke is a great way of cooking as you can feed lots of mouths, you can fit so much into it and it’s really easy to prepare.

What goes into the under the Peka I hear you ask? The only consistent thing is potatoes. You can cook any meat, fish or poultry. My personal favourite is Octopus. The best part is the potatoes suck up all the meat juices from whatever it is you’re cooking and the taste is amazing! In fact sometimes the potatoes are the better than the meat!

Kulen

Is a traditional cured pork product from Slavonia in Croatia’s East. Making it involves mincing up cuts of pork and lots of belly fat, seasoning it with salt and various spices some of which include paprika and garlic and then stuffing it into a part of the pig’s large intestine. Then the its smoked and dried. This stuff is delicious when in Croatia make sure you visit one of the many markets like Dolac in Zagreb or Deli’s and ask for Kulen.

Sarma

Sarma, are little cabbage rolls, and they are a bit on the nose, but don’t let that put you off. They are absolutely delish! My Uncle, who, by the way, is the expert on all things Sarma related, made a huge batch for a function with all our Aussie friends once and it was an absolute HIT! To this day, they all ask us about it. Sarma are typically cooked in the cooler months and are pickled cabbage leaves which are filled with meat, rice and some herbs and spices. Like all Croatian food, there arevariations on the Sarma recipebased upon your region.

Brudet

This is an amazing seafood stew which will get your taste buds dancing. Brudet is a fish stew which is typically made with Scorpian Fish and a mix of other species like Conger Eel. You can even use shellfish, crustaceans or my favourite, cuttlefish. The more variety the better. Brudet is made with a tomato, onion and garlic base, but like everything in Croatia the rest of this dish varies slightly from town to town. Brudet is normally served with polenta. When you pour the brudet all over the creamy polenta you will not be disappointed.

I have a Kraš on you.

Croatia has fantastic, and very affordable candy, much of it made by the company  Kraš. When in Croatia, take a wander down the confectionery isle of your local supermarket. Exported all around the world, you’ll see the crispy Napolitanke biscuits for which they are famous. You’ll also want to try some of their lesser known candy, like the hard-boiled candy of ‘505’. Don’t be tempted to bite down on one though, as you may find yourself at the dentist.

Štrukli

Zagorski Štrukli is a popular traditional Croatian dishserved in households across Hrvatsko Zagorje and Zagreb regions and is composed of dough and various types of filling which can be either cooked or baked. Our favourite are cheese!

Kremšnita

Hungry or not you need to order(and maybe learn to make)Kremsnita as dessert. Or at least head into a Pekara (bakery) and buy a slice. The custardy goodness of a slice of Kremsnita or also known as Krempita is far too amazing not to try. My guess is you’ll be addicted as I am.

Gablec or Marenda

Not really a must try food but more of a must try food experience. Kind of like brunch, Marenda on the coast or Gablec in other parts of Croatia originates from the agricultural roots of the country. Farmers would be up very early to kick off their days and found that they would be rather peckish at around 10:00am. This was too soon for lunch, and far too late to eat breakfast and so Marenda was born. Now you’ll find many Konoba’s (small family run restaurants) offering Gablec or Marenda. Often it’s just a blackboard with the daily options, such asstuffed peppersor my favourite tripice (a tripe stew). Always fresh, and always seasonal you’re sure to have a great local dining experience.

Source:chasing the donkey