Croatian food is awesome! Traditional Croatian cuisine is wide and varied, yet it’s hard to distinguish dishes that are exclusive to Croatia. Because, Croatian food has been influenced by tastes and traditions from neighboring countries, and different nations that ruled territory of Croatia throughout history. Traditional Croatian food have some similarity with Italian, Austrian, Hungarian, and Turkish food, yet, Croatian dishes have their own distinct interpretation, and taste.
Croatian traditional food varies a lot from one to another Croatian region. And while there are some dishes you’ll find throughout Croatia (Hello sarma!), many dishes found in one Croatian region aren’t probably even known in another region. Dalmatian food, found along Dalmatian coast, and on the islands, is based heavily on fish, greens, olive oil, and seasonings like garlic, rosemary, parsley, etc. Dalmatian cuisine is typical Mediterranean cuisine. Zagreb food, on the other hand, has many similarity with central European countries. Typical Zagreb food includes meat dishes, while side dishes usually comprise of potatoes, other root veggies, and cabbage. While Istrian cuisine reminds in many ways of Dalmatian cuisine, Istria has some of its own typical dishes, and cooking techniques, like manestra, a bean soup prepared only in Istria, or fuzi, a hand-rolled pasta typical for Istria. Slavonians love their pork, and many dishes in Slavonia are simply based on pork meat. Red paprika is the main condiment in Slavonia. While present also in other Croatian regional cuisines, it’s not nearly as popular as in Slavonia. Croatians have always believed in three meals a day, with lunch being the main daily meal. This, unfortunately, has changed in last years, as many people work 9-5, and simply aren’t home for lunchtime. However, lunches are still big family affair on weekends.