Adriatic coast

food atlas
Best Croatian dishes you must try
(mediterranean edition)
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 contents:

4 1. INTRODUCTION:
MEDITERrANEAN CUISINE
5 2. Istra
7 2.1. Maneštra (bean soup)
9 2.2. Istarski Fuži s Tartu-
fima (istrian homemade
pasta with truffles)
10 3. Kvarner
12 3.1. Rapska torta (Rab
cake)
14 3.2. Smokvenjak - Bread
with dried figs
15 4. North Dalmatia
17 4.1. Brudet
19 4.2. Pag lamb and cheese
20 5. Central Dalmatia
22 5.1. Crni rižot (black
risotto)
24 5.2. Pašticada with gnocchi
25 6. Dubrovnik County
27 6.1. Mušule na buzaru
(stewed mussels)
29 6.2. Rožata
30 7. Wine card

Adriatic coast food atlas | Croatia | 2019

INTRODUCTION:
MEDITERRANEAN
CUISINE
Unlike many other ethnic cuisines, Mediterranean cuisine is not the
product of a specific ethnic group or culture. Rather, it is a label re-
ferring to the culinary trends shared by a diverse array of people
that live in the region around the Mediterranean Sea. While Medi-
terranean cuisine is considered as a unified culinary tradition, in re-
ality, there is a vast amount of cultural variance in the cooking found
in Mediterranean geographic region.

That is also the situation with Mediterranean cuisine in Croatia. Cro-

atian cuisine has many variations and as in other cultures it is hard
to find the dish that is strictly „croatian“. This is something that has
to do with history. For a long period in history Croatia was under the
rule of different countries such as Austria, Hungary, Italy, Turkey. All
those countries left some of their influence on everyday life in these
areas and gastronomy was on of them. Croatian dishes are unique,
they implemented all of the fragments of other cultures and devel-
oped a taste that can’t be found anywhere in the world.
Istra
Istrian peninsula is nestled in the northern part of the Adriatic sea
and it’s no wonder that many dishes include seafood. But the conti-
nental part of Istria also holds many surprises. For a long time Istrian
peninsula was under the rule of Italy and Austrian-Hungarian Em-
pire so that played a major role in defining a istrian cuisine that we
know today. Mediterranean cuisine is the base on which many other
elements were added. The main ingredients that are used in Istrian
cuisine are: Olive oil, truffles, fish, green vegetables, aromatic herbs
and wine. It is worth to point out that Istria is known in the whole
world for its wine production.
If you choose Istria as your travel destination and you are looking for
the opportunity to try a local dish where should you start?
Maneštra (bean soup)

120 min 4-6 servings

There is often a common mistake that Manestra is a Greek dish. There is a dif-
ference because in Greek language the word “manestra” stands for orso. On the
other hand it can be described as an evolved minestrone soup from Italy. Istrian
Maneštra is a bean soup that depending on the season can have many variations.
Most popular one is Bean Maneštra, and there are also Sweet Corn Maneštra,
Chickpea and Long bean Maneštra. Cooking process is slow, it can take a couple
of hours and many chefs like to add cured meat and bones to give the soup the
special flavour.

Tip: Manštra is a soup that is really hard and because of that it can keep you going
all day long, so you should consider what is the best time during the day to try it.

Ingredients for bean Maneštra:

• 1 kg beans
• 1/2kg (approximately) dried meat or bacon
• 1/2kg potatoes
• 1 onion
• 1 carrot
• 1 clove of garlic
• bay leaf, some Vegeta seasoning, pepper, spoon of concentrated tomato pu-
ree, parsley, celery (add other seasoning or vegetables to taste)
• browned flour
• some oil
• 1-2 tbsp flour
• approx. 2dl water
• 1 tsp ground red pepper
Istarski Fuži s Tartufima (istrian homemade pasta
with truffles)

60 min 4 servings

You would probably think that there is nothing special about yet another pasta.
But that is not the case with Istrian fuži. As many dishes on the Adriatic shore fuži
were mainly served on poor people’s tables, and today theybecame a true deli-
cacy. Fuži always have to be served al dente, otherwise there will lose their unique
taste. If you want to experience the full taste of fuži you should consider combin-
ing them with another Istrian delicacy which are tartufi or truffles. Istrian truffles
are very unique. The rarest ones are the white truffles which are so valuable that
their price can go from €900 to €5000 per kilo. But you don’t have to worry be-
cause there are many types of truffles so you would be able to find them for af-
fordable price and combine them with fuži.

Fun fact: the Motovun forest is one of the rarest places that has large number of
truffles.

Ingredients for Fuži with truffles:

• 500 g of fuži (or other pasta)

• 120 g of butter
• 80 g of preserved truffles
• 200 ml cooking cream
• Parmesan cheese
Kvarner
Kvarner cuisine can be divided in two areas. The first has classic
mediterranean style and it is common for coastal area. The second
area is Gorski kotar, which is mostly a mountain region and it’s fa-
mous for the meat based dishes. There not so many differences be-
tween Istrian and Kvarner cuisine. First because tho regions collide
and second because they had the same influence. There is a small
difference regarding Istrian cuisine which manifests in using small
amounts of herbs and spices. Key ingredients in Kvarner are also
Olive oil, green vegetables and wine. If you come to the Kvarner we
suggest that you try one of their famous deserts.
Rapska torta (Rab cake)

40 min 10 slices
100°C

Literally every town on the Adriatic coast has its „own” cake and an interesting
legend of its origin behind it. On of those cakes that you just can’t resist is also
a Rapska torta or Rab cake. As its name says it comes from island Rab. Rab cake
certainly has a long tradition in preparing. It’s main ingredients are almonds, and a
Maraschino liquer, a famous drink originally made in Zadar. This cake is tradition-
ally made in a spiral form. There is a legend that says that this cake was served
to the pope Alexander III in 1077. as he accidently ended up on island seeking a
shelter from a storm.

Tip: If you decide to spend a summer on Rab and you want to try this unique cake,
visit the Rab cake museum where besides tasting you can also learn more about
history and legends thar tied to it.

Ingredients:

• Dough
• Flour – 500 g
• Butter – 50 g
• Sugar – 2 tablespoons
• Maraschino liqueur – 1/2 tablespoon
• Eggs – 2
• Water – 2 tablespoons
• Salt – pinch
• Filling
• Almonds – 1 kg
• Sugar – 900 g
• Maraschino liqueur – 6 tablespoons
• Eggs – 6
• Orange zest – 1 1/2 oranges
• Lemon zest – 1 lemon
• Icing sugar
Smokvenjak - Bread with dried figs

40 min 4 slices
80°C

Mediterranean desserts are famous for using many citrus fruits and figs. Figs are
very popular because they can be used in many recipes on different ways. One
of the fig based desserts you should try this summer is Smokvenjak. Smokven-
jak originates from the island of Cres where the recipe and tradition are still pre-
served today. It was originally the food of laborers and farmers who had to work
all day in the field, the olive grove or the vineyard. Even today Smokvenjak is a real
treat which is mostly made on holidays such as Christmas and Easter but you can
find them even in the summertime. It’s texture is like most of the energy bars we
have today.
Tip: Smokvenjak is traditionally served with homemade brandy such as travarica
(made with aromatic herbs) but you should try it in combination with Pag cheese
or honey and almonds.

Ingredients:

• 500 g of dried figs

• 0.5 dl of Travarica or Maraschino (brandy)
• 150 g of crushed or milled almonds
• 1/2 twigs of marigolds
• 1 tablespoon of dried raisins
Northern
Dalmatia
Dalmatian region has pretty much similar dishes which are mostly
fish based. That is not strange especially because fishing and gen-
erally all sea activities were one of the oldest occupations and also
one of the primary sources of food. Thanks to the mountain parts
(Zagora) of this region there are also many dishes that include meat
like for example prosciutto, lamb etc. The main ingredients used
for preparing the dishes are: olive oil, aromatic herbs, wine, lamb,
cheese, salt.
Brudet (Fish stew)

60 min 10 servings

Classical meal prepared with fish ingredients is certainly Brudet. The beauty of
this fish stew is that you can combine different type of fish and ad something on
your own, adjust it to your own taste. Depending on the recipe, the fish may or
may not be marinated before being added to the stew. The marinade may include
olive oil, garlic, lemon juice, and parsley. Usually, the fish is marinated for a few
hours.
Tip: Brudet can be served in many ways. Some people like to add pasta but the
best way to try this dish is with polenta.

Ingredients:

• 2 pounds mixed fish and seafood (White firm fish, baby scallops,
clams, shrimps, mussels, calamari)
• 3 tablespoons olive oil
• 1 can (28 ounces) diced tomatoes
• 3-4 garlic cloves, minced
• 1 tablespoon fresh basil
• cup dry white wine
• 1 tablespoon fresh parsley, more to sprinkle on the end
• Black pepper
• Sea salt
• pinches saffron threads (15-20 treads)
Pag lamb and cheese
As it was pointed out many dishes in northern part of Dalmatia have unique taste
thanks to the favorable climate. On Pag there is a salt production facility which
kept some of the production methods from the age of Roman Empire. The special
salt is used in cooking process and it gives the meals a great flavor. Pag is known as
a sheep island because it has a special breed of sheeps that live only there. Com-
bining all the elements with the climate, position, and special breed, the sheeps
produce high quality milk which is used in cheese production.

Pag cheese is considered one of the best in the world and it can be combined
with prosciutto and wine. On the other hand you should also try the Pag lamb pre-
pared in “peka” which is a domed iron lid or “bell”, used to cover a casserole pot,
which is then buried under hot embers to create a slow-cooking micro-oven. It is
often served with homegrown potatoes and vegetables and of course with wine.
Tip: If you find yourself on Pag this summer head over to the famous Gligora Dairy,
the most popular Pag cheese production facility where you can also take a tour
and find out more about this delicacy.
Central
Dalmatia
In general Dalmatian cuisine is famous for its simplicity and a use
of nothing but natural ingredients. Throughout history many reci-
pes were passed through generations and they preserved its es-
sence until these modern days. As it was pointed out there are no
big differences between northern and southern parts of Dalmatia
in preparing meals. The difference can be found only in preparing
desserts because a lot of towns have their own recipes and secrets.
Main ingredients used in preparing meals are: olive oil, fish, wine,
citrus fruits and aromatic herbs.
Crni rižot (black risotto)

60 min 4 servings

This is the dish you really have to try and which will amaze you right away. The
great thing is that it can be found in almost every restaurant. The reason for its
black color is the usage of the calamari’s ink, so basically this is calamari risotto.
It may look minimalist at first, but it usually contains other sea fruits like mussels,
clams etc., so the taste is very rich. You should bare in mind that your teeth could
turn black after trying this delicacy.

Tip: If you want to enrich the taste add some grated cheese.

Ingredients:

• 3 medium cuttlefish
• 3 medium squid
• 1/3 cup olive oil
• 1 large onion finely chopped
• 4 cloves garlic finely grated
• 4 tbsp fresh parsley chopped
• Salt & black pepper to taste
• 1/4 cup red wine
• 1/4 cup red wine vinegar
• 1-2 tsp squid ink
• 1 cup arborio rice
• 1 clove garlic, grated, plus 1/2 small onion finely chopped, plus 1 tbsp olive oil,
extra
• Lemon slices & chopped parsley to garnish
Pašticada with gnocchi

3-4 h 8-10 servings

The fish is the key ingredient for most of the dishes in Dalmatia but not in this one.
In Pašticada goes the best baby beef fillet. This is certainly one of the most popu-
lar dishes in this region. But there is a whole process that goes behind Pašticada’s
preparation. The chunk of meat is marinated for 24 hours in a mix of red wine,
garlic, and many herbs such as rosemary and sage. But the real job is done a day
after because the meat should be cooked for several hours. This meat with the
amazing sauce is usually served with gnocchi but many people also add home
made pasta.

Tip: If you want to enrich the already rich flavor add some grated cheese.

Ingredients:

• 2 pounds of beef or veal leg

• 20 g of dried bacon
• 200 g of onion
• 150 g of parsley
• 150 g of carrots
• 50 g of celery
• 2 cloves of garlic
• 20 g of concentrate tomato sauce
• 200 ml of oil
• 2 tablespoons of Vegeta
• 6 dried prunes
• 6 dried figs
• 1 apple
• 300 ml of red wine
• 2 tablespoons mustard
• Bay leaf
• Rosemary leaves
• Salt and Pepper
• Thyme
DUBROVNIK
COUNTY
The southern part of Croatia is very interesting if we talk about gas-
tronomy and the reason for that lies in history. Dubrovnik was an
independent republic for the short time throughout history. As the
republic it was a strong trade route and it had an armada of trading
ships. Thanks to the trading with many parts of the world, Dubrovnik
was a place of exchange of many ingredients that were later used in
domestic dishes.
The key ingredients that are used in present day are: olive oil, mus-
sels, oysters, fish, aromatic herbs, green vegetables, wine.
Mušule na buzaru (stewed mussels)

30 min 5 servings

A lot of tourists in Croatia are often confused when they see the word “buzara” on
their menus. The buzara is actually a cooking method for seafood that consists of
few simple ingredients that never change which are: parsley, breadcrumbs, white
wine, olive oil and garlic. Before you start the cooking process the mussels should
be cleaned. The best way to eat this delicious meal is with hands so be prepared
for messing up your hands.

Tip: With this dish you should have a glass of Dingač red wine

Ingredients:

• 2 kg mussels
• 1/2 kg tomatoes
• 150 ml olive oil
• 4 garlic cloves
• 2 onions
• 200 ml dry white wine
• 1 bunch parsley, chopped
• Salt and pepper
Rožata

20-40 min 4 slices

180°C

One of the most popular deserts which recipe was preserved for many genera-
tions is Rožata, somewhere know as Rozada. It is similar to the look of crème bru-
lee but native people in Dubrovnik will tell you that they are not nearly the same.
It may be described as a pudding drowned in caramel. Its name comes from
a unique Dubrovnik rose liqueur called Rozalin, which gives the dessert its rec-
ognizable flavor. Rožata always has to be baked at a low temperature. If you are
spending your vacation in Dubrovnik this is the cake you must try after a lunch or
dinner.

Fun fact: The first records of Rožata cake date all the way back to the era of Vene-
tian Republic

Ingredients:

• 500 ml milk
• 6 tbsp sugar
• 6 eggs
• 2 tbsp vanilla sugar
• zest of 1 lemon
• 2 tbsp rose liqueur (or dark rum)
WINE CARD
• Pošip
This golden colored white wine is named after the grape sort it is
made of and its native to island

• Korčula (Čara and Smokvica)

Except on Korčula, pošip is made in other parts of Central and
Southern Dalmatia. Pošip is the first Croatian white wine with a de-
nomination of origin. Pošip has a high percentage of alcohol (around
13 to 14%). We recommend drinking it after fish, shell or white meat
menu.

• Vugava
This white wine is made from the autochtone grape sort vugava that
is exclusively grown on the farthest central dalmatian island Vis.
Vugava is specific for its fresh fruity and creamy notes and it has
around 12% of alcohol. Vugava was famous even in ancient times.
It’s said that the Greek historian Agatarhid was thinking of this wine
when he wrote that the wine of Issa island is better than other wines.
Vugava is a perfect for refreshment in hot summer days and it’s
goes best with white fish, other sea dishes and lamb under a baking
bell (peka).

• Babić
Babić red wine is made of the native grape sort Babić, named af-
ter the family that makes this wine. Its characteristics are a dense
structure with blackberry and fig notes. This sort is growing on
a karstic terrain above the little town of Primošten, near Šibenik
called the Primošten terraces. Drink this aromatic red wine with
pršut, pašticada, hard cheese and red meat.
• Dingač
Dingač is Croatia’s most famous wine, also known as “the king of
all Croatian wines”. Premium wine of the Plavac mali grape sort is
named after the karst region of Pelješac – Dingač. In 1961, in Geneva,
Dingač was the first ever Croatian wine awarded a denomination of
origin. This red wine has high percentage of alcohol – around 15%.
It’s color ranges from dark red to purple red with a sour taste and a
fruity note. We recommend to drink Dingač with red meat, goulash
and hard cheeses.

• Vrbnik Žlahtina
Island Krk is also proud of its native wine. It’s Vrbnička Žlahtina, a
quality dry white wine made of a native grape sort – white žlahtina.
This rare sort is grown exclusively in the Vrbnik field of the Krk wine-
hill. Žlahtina is a gentle and refreshing wine with a fruity and flowery
note. Drink it with goat cheese, pasta and white meat dishes.

• Lasina
Lasina wine is produced in Plastovo near Skradin. It’s made of the
lasina grape. This wine is different from other Dalmatian red wines
for it’s gentle taste. Lasina grape is commonly used for mixing with
other grape sorts.It’s also used for making the dessert wine prošek
(not to be confused with the Italian wine prosecco). Drink it cooled
with every kind of dish.
Adriatic coast food atlas | Croatia | 2019
Adriatic.hr d.o.o., tourist agency
Poljička cesta 26, 21000 Split
021/456-456
info@adriatic.hr