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 […]
クーレン（スラヴォニアのスパイシーソーセージ）
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 defining emblem of Slavonian identity, a marker of family heritage, and one of the most technically demanding cured sausages in all of European charcuterie. The origins of kulen trace back several hundred years, rooted in the practical necessity of preserving pork through the long winter months. Slavonian farmers, blessed with excellent swine raised on acorns […]
鹿肉のロースト「伯爵のやり方」
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 under gentle heat. Aromatic winter vegetables and ribbons of bacon add depth as the meat braises tenderly under foil. The result is a lavish roast with a caramelized exterior and meltingly tender meat bathed in an opulent red wine gravy. This dish traces its roots to grand hunting lodges and aristocratic tables, where freshly hunted […]
ゆで野菜 – シンプルなクロアチア風ゆで野菜
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 without heavy sauces or complex spice blends. The beauty of povrće na lešo lies in its restraint: carrots, potatoes, cauliflower, peas, and other vegetables are simmered just long enough to soften, then drained and dressed with nothing more than a drizzle of golden olive oil and a pinch of salt. This technique is beloved because […]
Đuveč（クロアチアの野菜キャセロール）
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 a rich, savory sauce. The dish is typically baked or simmered until the vegetables are tender and the rice or grain has absorbed all the juices. It can be served hot as a side or even as a vegetarian main. Some even liken Đuveč to ratatouille, or to a jambalaya or risotto when rice is […]
