Croatia cooking and recipe book! mediteranean food cooking favourite meals of very many people on all occasions include spit-roasted lamb and suckling pig, grilled fish, calamari cooked in various ways, barbecue dishes - raznjici, cevapcici and mixed grill - prosciutto and sheep’s cheese, or smoked ham and cottage cheese with sour cream, fish stew! food tastinng |
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Food
and traditional festivities
Many Croatian traditional festivities are distinctly linked with food
independently of whether they are related to strenuous labor (crop harvesting
or threshing, the grape harvest and Christening of wine, the completion
of a house), religion (mostly Catholic - Christmas, Easter, pilgrimages,
local saints days), or to memorable moments in an individual’s life (baptism,
wedding, birthday, name-day, funeral wakes, etc.)Some festivities are
typically of a public character, such as the Dionysian St. Martin s Day,
celebrated in private farmhouses, wine cellars and restaurants; others
are almost exclusively family reunions (weddings, baptism, Christmas Day,
New Year’s Day, Easter, etc.)
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Every holiday has
its typical dish. Pork and potato stew is eaten on pilgrimages and
at fairs; cod is prepared for Christmas Eve and Good Friday; pork
is eaten on New Year s Day; doughnuts are an inseparable part of
carnival festivities, and in the south they prepare a similar fried
sweet dish known as hrostule. Ham and boiled eggs with green vegetables
are served at Easter, while desserts comprise traditional cakes
(e.g. pinca). Kulen (hot-pepper flavoured sausage) at harvest time,
goose for St. Martin s Day, turkey and other fowl, as well as sarma
(meat-stuffed cabbage leaves), are served on Christmas Day. At weddings,
a variety of dishes with dozens of cakes and biscuits are served,
including breskvice, shortbread bear paws, gingerbread biscuits,
fritule - plain fritters, etc. |
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