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CROATIAN CUISINE
is heterogeneous, and is therefore known as "the
cuisine of regions". Its modern roots date back
to Proto-Slavic and ancient periods and the differences
in the selection of foodstuffs and forms of cooking
are most notable between those on the mainland and
those in coastal regions. Mainland cuisine is more
characterized by the earlier Proto-Slavic and the
more recent contacts with the more famous gastronomic
orders of today - Hungarian, Viennese and Turkish
- while the coastal region bears the influences of
the Greek, Roman and |
| Illyrian,
as well as of the later Mediterranean cuisine - Italian
and French. all islands, islets and cliffs along the
coast, and the archipelago
- DALMATIA'S GASTRONOMY
Although you will find intriguing differences from
island to island, the cuisine of Dalmatia is overwhelmingly
Mediterranean in style, borrowing influences from
the trade routes that have passed its shores for centuries.
Many claim that the seafood of the Adriatic is some
of the best in the world owing to the sea's unique
geographical position.
The secret lies in the simplicity of the preparation
- for thousands of years locals have perfected the
technique of grilling seafood even down to the woods
used to stoke the fire. A key ingredient is the local
olive oil cultivated by farmers along the coast in
picturesque groves of ancient trees. Hence grilled
fish, lobster and shellfish will feature highly on
most menus, but the spit-roast lamb and locally grown
vegetables should not be overlooked.
Other specialities are the many types of island cheeses
and prsut, the local version of Parma ham. There will
be culinary delights to tempt you but a healthy diet
can still be enjoyed.Whatever your preferences and
tastes we are confident that once sampled, the local
cuisine will provide you with ample excuse to return.
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