Fritule – hrvatske mini krofne sa grožđicama
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, […]
Kriška kremaste kreme – hrvatska kriška kremaste kreme
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. […]
Hrvatski gulaš (gulaš od govedine sa paprikom)
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 […]
Hrvatska savijača: jabuka ili sir savijača
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 […]
Šporki Makaruli: Dubrovački „prljavi makaroni“ goveđi Ragu
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. […]
Makaroni (makaruli) – duga dalmatinska pasta
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 […]
Šurlice: Hrvatska ručno motana ostrvska pasta
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 […]
Fuži – kratka, valjana istarska testenina
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 […]
Špek – dimljena slanina iz kontinentalne Hrvatske
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 […]
Pančeta – dalmatinska sušena svinjska trbuha
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 […]