Pulpo “Pod Pekom” – Pulpo horneado a fuego lento bajo la campana
Home Hobotnica ispod peke (octopus under the peka) is a time-honored Dalmatian dish, often reserved for special gatherings because of the spectacular cooking method and tender result. “Peka” refers to a large, domed metal lid (similar to a bell) used for slow roasting over coals. In home kitchens without a wood-fire, the effect is emulated […]
Škampi y Buzaru
Home Škampi (Adriatic scampi) are small langoustines prized along Croatia’s Dalmatian coast. These sweet, tender shrimp-like crustaceans shine in a simple, fragrant broth – the classic škampi na buzaru. In this rustic one-pot recipe, the scampi simmer briefly in olive oil, white wine, garlic, fresh parsley and a splash of tomato, creating a sauce rich […]
Dagnje na Buzaru – Mejillones al vapor del Adriático
Home Mussels (dagnje in Croatian) are a staple of Dalmatian coastal cuisine – plump bivalves that open into tender sweet meat when steamed. In Croatia’s buzara style, these mussels are simply cooked in a fragrant bath of olive oil, garlic, parsley and wine. The result is a light yet deeply savory dish, often enjoyed as […]
Ensalada de pulpo
Home Along the sun-bleached coastline of Dalmatia, where fishing boats return each morning heavy with the night’s catch, a particular dish appears on nearly every seaside tavern table. Salata od hobotnice—octopus salad—stands as one of Croatian cuisine’s most treasured preparations, a study in restraint that allows the sweet, briny character of fresh octopus to speak […]
Mišanca – Ensalada de verduras silvestres dálmatas
Home Mišanca (also called mišancija) is a humble yet soulful salad that captures the spirit of Croatian spring. This dish hails from the Dalmatian coast, where generations of locals foraged meadows and forests for tender wild herbs. Early in the season – typically late winter through spring – curious hands gather vibrant young shoots: wild […]
Alcachofas estofadas con guisantes: un clásico croata de primavera
Home Artichokes with peas (or fresh broad beans) is a time-honored spring staple along Croatia’s Adriatic coast. When artichokes reach their peak in April or May, coastal families combine them with young green peas (or the plump young bob beans of spring) in a simple stew. This dish showcases artichokes’ tender, nutty leaves paired with […]
Kulen (salchicha picante de Eslavonia)
Home In the fertile plains of eastern Croatia, where the Danube and Drava rivers carve through oak forests and golden wheat fields, a centuries-old tradition of pork curing reaches its apex in a single, magnificent preparation: kulen. This spicy dry sausage, pronounced “KOO-len,” represents far more than a preserved meat product. It stands as a […]
Pierna de venado asada a fuego lento “al estilo del conde”
Home The slow-roasted leg of venison prepared “the Count’s Way” stands as an enduring emblem of Croatia’s noble game cuisine. Handpicked herbs, garlic and juniper soften the wild gaminess of the deer and season the meat deeply. Often the leg is brined or marinated in red wine and spices for many hours, then roasted slowly […]
Verduras hervidas – Verduras hervidas croatas sencillas
Home Povrće na lešo (meaning “vegetables in broth” or “boiled”) is the embodiment of simplicity in Croatian cooking. This humble dish comes from the Dalmatian coast and other regions, where fresh produce is plentiful and straightforward preparation is cherished. Essentially a plate of mixed vegetables cooked in seasoned water, it showcases each ingredient’s natural taste […]
Đuveč (cazuela de verduras croata)
Home Đuveč (pronounced “duvetch”) is a classic Balkan vegetable bake, often described as a robust vegetable stew or casserole. Loved throughout Croatia, it celebrates seasonal produce by slowly cooking a mix of summer vegetables together. In rural tradition, Đuveč is made without meat, allowing the flavors of tomatoes, peppers, onions, and zucchini to meld into […]
