フリトゥレ – レーズン入りクロアチアのミニドーナツ
Home Across Croatia’s Adriatic coast, the scent of warm oil, citrus zest, and vanilla often signals that a plate of fritule is on the way. These bite-sized fried dough balls, dotted with raisins and dusted generously with powdered sugar, form a familiar thread through winter gatherings from Istria and Kvarner to Dalmatia. For many households, Advent markets, Christmas Eve, and carnival season feel incomplete without at least one large bowl piled high with these irregular little spheres of dough. Fritule occupy a comfortable space between street food and home baking. At festive stands they sit under heat lamps beside plastic cups of mulled wine, ready for visitors who want a […]
クリームカスタードスライス – クロアチアのクリームカスタードスライス
Home Kremšnita occupies a special niche in Croatian dessert culture: familiar, comforting, and still ceremonial enough to mark a day as noteworthy. Under its snow-white veil of powdered sugar sits a clean geometry of textures—flaky puff pastry top and bottom, a high central layer of custard that holds its shape, yet trembles lightly when cut. In towns around Zagreb, and especially in Samobor, this slice signals an outing, a stroll, a coffee shared with family or friends. The dessert traces its ancestry to the wider Austro-Hungarian tradition of cremeschnitte, a custard slice found in various forms from Vienna to Bled. Croatia’s version, known as kremšnita or krempita, settled into its […]
クロアチアのグーラッシュ（パプリカのビーフシチュー）
Home Croatian gulaš sits at a crossroads between homely beef stew and paprika-forward goulash. It shares clear roots with the Hungarian original, a rustic meat stew cooked by herdsmen and seasoned generously with paprika, which spread across Central Europe under Austro-Hungarian influence. Over time, Croatian cooks shaped their own version, often a little lighter than its Hungarian cousin yet still full of warmth: plenty of onion, a deep paprika base, soft cubes of potato, and beef that yields to the spoon. In eastern Croatia, especially Slavonia and Baranja, paprika stews form part of daily life. The region is known for smoked meats, hearty stews, and an enthusiastic hand with both sweet […]
クロアチアのシュトルーデル：リンゴまたはチーズのサビヤチャ
Home In many Croatian kitchens, a tray of strudel signals that something more than a routine afternoon has taken shape. The dough, stretched thin enough to show the pattern of the tablecloth underneath, carries a sense of pride that reaches back through generations. Under names like savijača and štrudla, this rolled pastry holds some of the country’s clearest food memories: a rustle of crisp crust, the scent of baked apples or fresh cheese, and a table briefly quiet as everyone takes the first bite. Strudel in Croatia shares roots with the broad Austro-Hungarian tradition, yet it has its own character. Local cooks adapted the idea to regional produce and habits: backyard apples that […]
シュポルキ・マカルリ：ドゥブロヴニクの「ダーティ・マカロニ」牛肉のラグー
Home Šporki makaruli, often translated as “dirty macaroni,” carries a name that sounds playful, yet the dish tells a precise story about Dubrovnik’s social customs, feast days, and careful thrift in the kitchen. In the old Republic of Ragusa, households prepared a generous meat ragù for the Feast of St. Blaise, the city’s patron saint. The finest cuts went on platters for aristocrats and honoured guests; at the end of the celebrations, what remained was the deeply flavoured sauce, streaked with tiny morsels of meat. That sauce met makaruli, tubular pasta in the local dialect, leaving the pasta stained or “dirty” with meat juices. The modern version served in homes […]
マカロニ (マカルリ) – ダルメシアンのロングパスタ
Home Makaruli is a type of pasta that hails from the culinary traditions of Mediterranean, especially the Dalmatian region of Croatia. This ancient pasta form represents centuries of gastronomic heritage along Croatia’s sun-drenched Adriatic coastline, where simple ingredients transform into profound expressions of regional identity. The traditional art and skill of making Žrnovski makaruni, macaroni from the village of Žrnovo, has been passed on for generations and the recipe has been kept for more than 400 years. The pasta’s distinctive character lies in its construction—characterized by its long, tubular shape, similar to macaroni but often with a thicker and sometimes slightly curved body. Each piece bears the mark of patient handwork, […]
シュルリツェ：クロアチアの手打ち島パスタ
Home On the northern Croatian island of Krk, a plate of šurlice tells an entire story in flour and water. Long, hollow tubes of dough, curled around a knitting needle and left to dry on floured cloths, form one of the island’s signature foods and a culinary emblem for the broader Kvarner region. Simple ingredients anchor the pasta, yet the shaping work, carried out by hand at kitchen tables and in small taverns, signals care, patience, and local pride. Šurlice belongs firmly to the home kitchen. The dough starts with flour, water, salt, and often a touch of egg and olive oil, then rests until supple enough to roll into […]
フージ – 短い巻きパスタ（イストリア風）
Home Fuži, a symbol of Istria’s culinary heritage, appears on the table like a treasured heirloom. It is a short tube, rolled from a diamond-shaped piece of dough, holding sauce within. Each carefully pinched fold ensures that sauce clings to every surface. This shape transforms humble ingredients into something special. The result is pasta that captures sauce at its core, making every bite rich and satisfying. In Istria’s kitchens, fuži is not just dinner but a ritual. During family celebrations and Sunday lunches, the kitchen is lively with activity as dough is prepared. Villages may pause on holidays to watch elders hand-roll batch after batch, each piece nearly identical in […]
シュペック – クロアチア本土産のスモークベーコン
Home In continental Croatia, špek (also called slanina) is the beloved smoked bacon or pork fat that flavors many hearty dishes. This slab of cured pork belly or back fat is salt-cured and cold-smoked over wood, giving it a deep smoky aroma and rich taste. Compared to panceta, špek has a firmer texture and more pronounced smoke. You might find slabs of špek hanging in village kitchens alongside sausages and ham – a fixture of regions like Slavonia, Lika, and Međimurje where winters are long. Špek is more than just an ingredient – it is comfort food. An old saying in Dalmatia even blesses gatherings with “fish, almonds, and panceta […]
パンチェタ – ダルメシアン風豚バラ肉
Home Dalmatian panceta is a richly cured pork belly that epitomizes the hearty flavors of inland Dalmatian cuisine. Protected by EU law as a regional specialty, this rosy, fat-layered meat is affectionately called “the king of the table” in Dalmatia. Prepared by rubbing pork belly with sea salt, cold-smoking it over hardwood, then air-drying for at least two months, panceta emerges tender and aromatic. Each thick slice has a mild, salty taste with a delicate smoky background and a luxurious marbling of fat that almost melts in your mouth. Even before cooking, a subtle scent of woodsmoke and pork fat hints at its deep flavor. In homes and konobas (taverns) […]