イストリアとダルマチアのプルシュト – アドリア海産のドライハム
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 and, by many accounts, surpasses its more widely known Italian and Spanish counterparts. This is not merely preserved pork; it is a distillation of place, climate, and craft, shaped by generations of butchers who understood that time, salt, and wind could transform a humble pig leg into something approaching the sublime. The distinction between Istrian […]
チェシュニョフカ – トゥロポリェ産のニンニクたっぷりのソーセージ
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 (češnjak), and it lives up to that name: each bite releases a punch of garlicky heat and aroma, nicely balanced by the smoky notes of paprika and black pepper woven into the meat. This is not a timid sausage – its spice and rich, garlic-forward depth are meant to make a statement. At local fairs […]
根菜とローストしたキジ – 田舎風ロースト
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 sometimes potatoes – which soak up its juices and sweeten the overall dish. The result is a simple yet elegant one-pan meal that nourishes and comforts. Traditionally, pheasant would grace the tables of hearty shepherds and landowners after the late-autumn hunts. It was usually served on its own or with potatoes, the aim being to […]
野鴨のソース煮 – 素朴なクロアチアの狩猟料理
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 celebrated after autumn hunts, offering a slightly tart and savory sauce to balance the dense meat. In both grand villas and village households, a roasted wild duck garners respect equal to that of venison in the game kitchen. The preparation usually begins with an overnight marinade of red wine, vinegar and fragrant herbs – an […]
タコ「ポッド・ペコム」 – ベルの下でじっくり焼いたタコ
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 by using a Dutch oven with the lid on in a hot oven. The result is melt-in-your-mouth octopus and vegetables cooked in their own juices. To prepare this dish, the octopus is first briefly boiled or braised to release some moisture. Then it is layered atop vegetables like quartered potatoes, carrots and onions tossed in […]
シュカンピとブザル
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 with ocean flavor and a herbal lift. Dalmatian cuisine, shaped by centuries of Venetian influence, often showcases seafood with only a few bright ingredients so that the natural taste comes through. Škampi na buzaru exemplifies this approach: it looks and tastes luxurious yet feels homey. When the scampi are done, the shells impart a deep […]
Dagnje na Buzaru – アドリア海産ムール貝の蒸し物
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 a first course or a casual dinner on warm evenings. This dagnje na buzaru recipe highlights how a handful of ingredients can yield a restaurant-worthy broth brimming with ocean aroma. The cooking process begins by cleaning and debearding the mussels (a quick scrape and pull of the “beard” on each shell). Then the mussels are […]
タコのサラダ
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 without interruption. This is not a dish of complication or fuss. Rather, it is a celebration of the sea, rendered through time-honored technique and an unwavering commitment to quality ingredients. The preparation has roots stretching back centuries along the Adriatic, where fishing communities developed countless methods for preparing their abundant cephalopod harvest. Unlike the grilled […]
ミシャンカ – ダルマチアの野生野菜サラダ
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 leek, oregano, fennel fronds, chicory leaves, even edible flowers and assorted spring greens. These ingredients are often sold together as a pre-mixed bundle at local markets. The resulting salad is a celebration of nature’s bounty: a mélange of peppery, bitter, and aromatic greens that awaken the palate after a long winter. The charm of Mišanca […]
エンドウ豆とアーティチョークの煮込み：クロアチアの春の定番料理
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 peas’ sweet freshness. The artichoke hearts are often stuffed or layered with a breadcrumb and garlic mixture, then braised slowly with peas in just enough water and olive oil. The result is a comforting, bright green ragout with hints of garlic, parsley, and lemon. This recipe is typical of Dalmatia’s konobas (taverns) and home kitchens […]