Šporki Makaruli：杜布罗夫尼克的“脏通心粉”牛肉酱
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. […]
通心粉（Makaruli）——长达尔马提亚面食
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 […]
舒尔利采：克罗地亚手工岛屿意面
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 […]
富兹——短卷伊斯特拉意大利面
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 – 来自克罗地亚大陆的烟熏培根
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 […]
意大利熏五花肉——达尔马提亚腌制猪五花肉
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 […]
伊斯特拉和达尔马提亚火腿——来自亚得里亚海的风干火腿
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 […]
Češnjovka – 来自图罗波尔耶的富含大蒜的香肠
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 […]
烤野鸡配根茎蔬菜——乡村风味烤肉
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 […]
野鸭佐酱汁——克罗地亚乡村狩猎菜肴
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 […]
