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) […]
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 […]
