Sirnica, pinca, pinica is a traditional cake eaten for Easter breakfast. It is of warm yellow colour, gently crispy, very aromatic – it is a must in the basket carried to the morning blessing.
Although the apple version is renowned, I wanted to give advantage to a different autumn fruit – the pear. A special touch in this crust pie is the almond and sugar sprinkle. When tasting it, the crunchy almonds and pears are imbued with aroma and flavour of cinnamon.
In early 20th ct. almost all social classes would be drinking red wine (men) or tea (women) and serve liptauer, when hanging out with neighbours and friends. It was then sold in delicacy stores, and today you can prepare it yourself.
Bregovska pita is a Croatian cake made with 8 layers of stuffing. Layer of walnut, layer of apple, then layer of raisins and poppy seeds. And than all that all over again. Who could resist it. 🙂
And so for the first time at Kuhaona, in cooperation with the travel agency Tureta travel , on 18 February 2015 we have welcomed our guests from Belgium. They have experienced a culinary workshop designed specially for them, and they were preparing Croatian meals.
Every home in Dalmatia and the coastal region has its own recipe for the fritters (also known as frite, fritule or pršurate). Common ingredients are flour, eggs, yeast, sugar, raisins and some brandy.
Crazy fun time and life under the masks in the period between the New Year’s and Lent is deeply rooted in our tradition. All over Croatia, masked groups of our ancestors for centuries have used noise, ringing, dancing and calous behaviour to chase away the evil spirits and the winter, and to call for spring, new birth and fertility.
It is said that doughnuts arrived to Zagreb from Bavaria, through Vienna, in the 19th ct. and got the German name “krapfen”, which stuck till today. Golden yellow doughnuts represent the sweet joy of the carnival period.
While doughnuts are mostly prepared on the mainland during the carnival season, in Primorje and Dalmatia these are kroštule, krustule, krustavice (lat. crustulum – a cake, a sweet). Crunch pastry deep fried in oil is cut beforehand in strips and formed into bows, flowers, knots and similar. Kroštule sprinkled with powder sugar will go well next to tea or cooked wine.
Barley with beans (ričet) is a genuine winter dish. The combination of legumes and grains with root vegetables and smoked meat represent a complete meal. Complement it with homemade corn bread.
