Although prošek is one of unique Dalmatian products, it has often been mistaken by Italian Prossecco, which is a sparkling wine and belongs to a completely different type of wine.
Elder blossoms dressed in beer batter and fried in oil used to be prepared in Zagreb households in between the two World Wars. It can be served as salty with added salad or sweet, sprinkled with powder sugar, along with apple compote.
Eingemachtes (ajngemahtes) translated from the Agramer or Zagreb dialect represents a simple and tasty chicken minestrone with root vegetables and liver dumplings.
Our first attendees of a food photography workshop have made their first photos. Take a look how they learned the basic rules of photography.
Roasted dishes under the bell, called “peka”, count among top traditional specialties of Croatian cuisine. It is almost impossible to write about this delicacy and not to be inspired by own experience when tasting and enjoying this dish.
Plain or stuffed breaded meat is always welcome at our table. Aromatic coating of horseradish in a “breaded jacket” certainly provides a surprise in taste. Combined with roasted potatoes and green salad, it is certainly a rounded complete meal.
If you come to Varaždin you must taste the klipiči (Pastry Rolls). Although the recipe is no secret this authentic dish of northern Croatia represent a protected intellectual property since 2005.
Croatia’s sunniest island Hvar hides so many beauties. Apart from the island’s landscape, scented lavender fields and arancini from the island’s citruses, first class wines, trendy beaches and catering offers, there are those hidden historical values of the heritage, hidden behind the monastery walls.
There are many names of this pie such as soparnik, zeljenik, uljenak and blitvenjak. It is a traditional dish of Dalmatian Zagora.
