When most people think of visiting Croatia, delicious cuisine is not normally what immediately comes to mind. Like every other country, Croatia has its own culinary identity and several regional dishes designed to tempt your taste buds and set the gastric pleasure centres alight. If you ever plan on travelling to Croatia, book through GatwickAiport.com and make sure you use that same site for Gatwick Airport Parking too. Presented below are a few of Croatia’s local dishes which can be enjoyed during a visit to this delightful country.
The traditional meals enjoyed by Croatians differ somewhat from those enjoyed by more Western countries. A Western-style breakfast might be served by most hotels, but traditionally Croatians who farmed or worked early would stop around 10am for a meal known as gablec, which is sort of a smaller lunch. Lunch, or rucak, is traditionally the main meal for Croatians and is often the largest and heaviest meal and is served anytime between 10am and late afternoon. Dinner, known as vecera, is sometimes skipped but when it is eaten it is generally a light meal. Taking coffee is done throughout the day and is often considered to be a social event.
Pag is a type of cheese made from sheep’s milk and named for the island on which it is produced. Pag has a hard texture and is considered by many to be one of the top cheeses in the world. It also pairs well with wine and is often served cut into triangles. Pag pairs well with wine.
Also known as Istrian stew, Jota is a delicious stew made of beans, potatoes, spare ribs, sauerkraut and, best of all, bacon. This stew, served piping hot, is a great way to warm up on those cold Croatian winter days. Jota is also eaten in other countries, as far away as Italy, but originated in Croatia.
Burek is a pastry dish and, like many pastry dishes, can be quite flexible. Typically it is served as a breakfast food, but makes for a heavy meal and you may well find that it keeps you filled up for quite a while. The pastry is often filled with cheese, apples and even meat. Often pastry shops will serve it with a thick drink of yoghurt-like consistency, and if available should be consumed alongside the burek.
Blitva is a dish made of boiled Swiss chard and is often served with olive oil, garlic and potatoes. The side dish is quite common, very delicious and pairs well with just about any type of meat.
This dish is a sort of kebab made up of grilled, minced meat. This meal is served in various Balkan countries and the Croatian version is often made of pork and beef, and spiced with cumin, salt and black pepper. Normally, the dish is served with five to 10 pieces of meat on a plate along with onions, sour cream, minced red pepper, ajvar and cottage cheese. Particularly in Bulgaria, many enjoy this dish along with a good beer.