5-day cooking school

First day Dalmatinian cooking seafood islands and seaside
The main characteristic of island and seaside cuisine is plenty of fish/sea food, olive oil, vegetables and self-sown herbs. Fresh sea fish is grilled, boiled, marinated or prepared as a stew-brodet. Molluscs (squid, cuttlefish, octopus), crustaceans (shrimps, lobsters) and shellfish (mussels, oysters, date-shells) are boiled in a fish stew, prepared as risotto, fried cooked…

Second day Dalmatinian cooking mountain part of Dalmatia meat
Of the meat dishes, prosciutto is most famous - pork leg smoked and dried in the bura (from Drnis), served with dry, mostly sheep’s cheese. Lamb is also very popular, especially boiled or baked. Also, dried mutton (kastradina), roast beef, Dalmatian stew (pasticada) with gnocchi. Lightly boiled vegetables are also favorite dishes (Swiss chard with potatoes, tomato sauce) often a mixture of cultivated and self-sown vegetables, spiced with olive oil and wine vinegar, or served with meat (manestra - pasta with minced meat; arambasici - stuffed vine leaves). One famous meal from Omis-Poljica region is soparnik, Swiss chard in filo pastry.

Third day North west of Croatia - Zagreb region
The cuisine of Zagreb and north-west Croatia (Zagorje and Medimurje) is based on meat dishes, with sides of beans, soups and cabbage-based salads. Bread is often maize or barley or both. Filling and tasty, the cuisine from this part of the Croatia is based on homemade cheese, polenta, game and local fresh-water fish. Spit-roasted pork (svinjetina), duck (patka) or lamb (janje) are the main caracteristic of this Austrian influence cuisine, especially in the delicate pastries. Purica s mlincima slow-roasted turkey served with "mlinci", a sort of baked pasta, and Strukli a boiled or backed cheese pastry, served either salty as a starter or sweet as a dessert are the most famous dishes of this region.

Fourth day North east - Slavonija region
The Slavonia and Baranja cuisines are very similar, with a lot of seasonings (sweet and hot red pepper and garlic) being used, particularly in the northern and eastern parts. Their specialities include simple dishes goulash, meat stew and fish paprikash (freshwater fish), and cold cuts–smoked ham, cured bacon, sausages and kulen (a paprika–flavoured sausage), served with cottage or dried cheese, onions and pickled vegetables. Although cooked all through Croatia sarma – sauerkraut filled with minced meat, I will include this meal as typical Slavonian.

Fifth day cakes whole Croatia
Cakes and sweets are different in each region. Zagreb north-west of Croatia use filo pastry when making cakes (prekmurska gibanica, savijace). Kremsnite - custard slices famous in Samobor.
Slavonija nd Braranja have unique and demanding to make cakes. This region has the best cakes in Croata.
Cakes in Dalmaita are simple but very tasty.