Pršut istriano e dalmata – Prosciutto crudo dell’Adriatico
Home Along the sun-warmed eastern shores of the Adriatic Sea, where limestone karst meets azure water and the cold Bora wind sweeps down from mountain passes, a centuries-old tradition of meat curing has produced one of Europe’s most revered hams. Croatian pršut—pronounced prr-SHOOT—stands as the nation’s definitive contribution to global charcuterie, a dry-cured ham that rivals […]
Češnjovka – Salsiccia ricca di aglio di Turopolje
Home Česnjovka, often called “garlic sausage,” stands out among the treasured meats of continental Croatia for its bold, unmistakable flavor. It comes from the Turopolje region south of Zagreb, particularly the historic town of Samobor, where families have perfected this sausage recipe for generations. The sausage’s very name comes from the Croatian word for garlic […]
Fagiano arrosto con verdure a radice – Arrosto rustico di campagna
Home Roasted pheasant is a beloved symbol of rustic Croatian cuisine, especially in hunting regions and mountain households. This slender game bird, roasted whole, offers lean, tender meat and a delicate game flavor. Often brined or rubbed with herbs beforehand, the pheasant is roasted atop a bed of root vegetables – carrots, celery, onions and […]
Anatra selvatica in salsa – piatto rustico croato di caccia
Home Wild duck has long been prized in Croatia’s hunting culture. A whole duck roasted slowly in a dark sauce yields a rich, robust flavor unlike any domestic poultry. As the bird bakes, its rendered fat infuses the sauce with deep game notes, often accented by juniper, garlic and red wine. This rustic dish is […]
Polpo “Pod Pekom” – Polpo cotto lentamente sotto 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 e 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 – Cozze al vapore dell'Adriatico
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 […]
Insalata di polpo
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 – Insalata di verdure selvatiche dalmata
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 […]
Carciofi brasati con piselli: un classico croato della 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 […]