While you’re there, you may notice a slightly different theme to the post from my recent post on Croatian food. This is because most of the food that Su-Lin had the pleasure to enjoy that day hails from the Croatian North, which is more akin to Central and European cooking, while the Dalmatian food (which is where I’m from) is more Mediterranean in character. In our rather small country, there is rather a lot of diversity when it comes to climate and landscape. The South, with its mild winters and hot summers, enjoys Mediterranean climate, and there is hardly ever any snow. While the North is continental, in the middle of the country, there is a mountainous area where the temperatures can fall below – 30 C. Because of all of this, as well as different cultural influences, the cuisines, while similar, also vary a lot. And I have lots to learn about the food of the other regions!
Croatian recipes on this blog:
Cuttlefish risotto (Crni rizot, ili rizot od sipa)
Liver in Onion and White Wine Sauce (Jetrica u sugu od bijelog vina)
Mum’s Fruitcake (Mamin vocni kolac) V
Venison Stew Hunter’s Style (Srnetina na lovacki)