Croatian watering mouth melange from culinary influences – buzzing Hungary, Italian, Slavic, Turkish and Austrian, among other things, created one of the most exciting cuisine in Europe. Each region has its own specialties, making a tour of the Croatian food one of the most pleasant ways of conducting summer vacation.
Start at the Istrian heart-shaped peninsula in the north of the Adriatic, land of award-winning olive oil, top wines and island truffles. While on a plate on the plate, ITSTRI appeared with their own pasta called Fuži, which is served with all types of deep flavored sauce, including beef rag and, of course, truffles. Spend the morning with a truffle farmer and his hunting dog and you’ll soon see how much the truffle is appreciated here. Try the thin slices of a joint prosciutto called prosciutto during the tasting of wine in some of the best wineries at the peak produced by sensitive white males and robust terran red. Seafood lovers can combine visits to a beautiful Rovinj with a giant pelvis from Massela with a sheet channel.
As you move down the Adriatic coast, stop on the island of Krk and try some of its tickling tabs and a dry white Žlahtina wine. The neighboring island of Cres has some of the most common lambs of Croatia, although the nearby island of Pag offers strong competition – plus more milk cheese sheeps in the sheep called Pag sir. Pad in Zadar, the oldest continuous populated city in Croatia, for a slim of sweet but subtle maraschino brands made with local Maraski cherries. It is one of the many liqueurs and brandy, you will find all over Croatia, made from all of the plum and honey to plants and walnuts.
When you arrive until Dalmatia, you will not be able to resist the meal of Pavicade, slowly cooked and wonderful rich beef usually served with gnocchi. Seafood lovers will be spoiled for choice: a feast for fresh grilled fish served in the coast, after catching their appetite plate salty anchovies or risotto.
With more than 130 autochthonous grape varieties in Croatia, you will have excellent wine for choice. Take a tour of the Himper of the wineries and you will be presented with a gift from God – literally translate the dry white wine Bogdanuša. Red wine fans can follow the wine routes Plavac and Plavac small grapes, which occur in some of the most distinctive parts of the country. Explore the wineries of the beautiful Island of Korcula – Home to exclude white poops and Greek wines – before you take a fast ferry driving through the Peljesac Peninsula, whose deck gathers with red grapes Plavac Mali and Dingač red grapes. While in Peljesac, visit the historic village of Mali Ston, where some European finest oysters and gypses are produced. Eating fresh oysters oysters towards the edge of water as Gaza in Dalmatia Mountains and drinking local wine is one of the true pleasures of the Croatian holiday.
It is not just a coast that has Croatian culinary emphasis. Eastern internal regions Slavonia is the largest wine producer in the country, with countless hectares that produce white bušavina wine and red, including Merlot and Cabernet Sauvignon. These full red red are more than a match for Banking Cuisine Slavonia, where spicy kulas and peppers fish perpe echo echoing the flavors of neighboring Hungary. And they will leave you hungry for more taste of Croatia.
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