From hunting to truffle to wine of the gods: enjoy a Croatian culinary tour
The eggplant of culinary influences of Croatia-a mixture of Hungarian, Italian, Slavic, Turkish and Austrian, among others, has created one of the most exciting kitchens in Europe. Each region has its own specialties, making a gourmets tour in Croatia one of the most pleasant ways to spend a summer holiday.
He begins in the Istrian Heart -shaped peninsula in the North Adriatic, a land of award -winning olive oils, superb wines and pungent truffles. While there is a pinch of Italy on the plate, the Istrians have devised their pasta called Fuži, which is served with all sorts of deeply flavored sauces including beef ragout and, of course, truffles. Spend one morning with a farmer and his hunting dog and soon you will see how much the truffle is evaluated here. Try thin slices of air dried ham called prush during wine tastings in some of the high -level class cellars of Istria that produce delicate Malvazija Bianchi and Robusti Teran Reds. Seafood lovers can combine visits to the splendid ruinj with gigantic mussel bowls from the Lim channel.
While you say you along the Adriatic coast, stop on the island of Krk and try some of its delightful Langustine and the White Wine Žlahtina Bianco. The nearby island of Cres has a little more succulent lamb than Croatia, although the nearby island of Pag offers strong competition, as well as a cheese of sheep’s milk more than a sheep called Paški Sir. Go down to Zadar, the oldest city continuously inhabited in Croatia, for a blow of its sweet but thin brandy Maraschino made with local cherries of Maraska. It is one of the many liqueurs and brandies that you will find throughout Croatia, made by everything, from plums and honey to herbs and walnuts.
When you reach Dalmatia, you will not be able to resist a plate of pavicada, a slow and wonderfully rich beef usually served with gnocchi. Seafood lovers will be spoiled for choice: celebrate the freshly grilled fish served in a restaurant with water, once you have teased the appetite with a plate of salted anchovies or ink risotto.
With over 130 varieties of indigenous grapes in Croatia, you will have excellent wines to choose from. Take a tour of the cellars of Hvar and you will be presented with a gift from God: the literal translation of the dry white wine Bogdanuša. Red wine lovers can follow the wine routes of the Plavac and Plavac Mali grapes, which are found in some of the most panoramic parts of the country. Explore the cellars of the beautiful island of Korčula – from home for exquisite white wines and grks – before making a quick ferry ride through the Pelješac peninsula, whose hills are suffocated with Plavac Mali and Dingač Red Grapes. While you are in Pelješac, visit the historic village of Mali Ston, where some of the best oysters and mussels in Europe are produced. Eating oysters just Shuckd on the edge of the water while looking at the mountains of Dalmatia and drinking local wine is one of the real pleasures of a Croatian holiday.
It is not only the coast that has the culinary points of Croatia. The eastern region of the hinterland in Slavonia is the largest wine producer in the country, with countless acres of vineyards that produce Graševina’s white wines and reds including Merlot and Cabernet Sauvignon. These full -full chorpulent full reds are more than a game for the cute cuisine of Paprika of Slavonia, where the spicy stews of Kulen Sausage and Paprika echo to the flavors of nearby Hungary. And I will leave you hungry for other flavors of Croatia.
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