What cuisine can you find in Croatia?
Croatian traditional cuisine varies from one region to another. Dalmatia and Istria draw upon culinary influences of Italian and other Mediterranean cuisines which prominently feature various seafood, cooked vegetables and pasta, as well as condiments such as olive oil and garlic. The continental cuisine is heavily influenced by Hungarian, Austrian and Turkish culinary styles. In that area, meats, freshwater fish and vegetable dishes are predominant.
There are two distinct wine-producing regions in Croatia. The continental region in the north-east of the country, especially Slavonia is capable of producing premium wines, particularly whites. Along the north coast, Istrian and Krk wines are similar to those produced in neighbouring Italy, while further south in Dalmatia, Mediterranean-style red wines are the norm. Annual production of wine exceeds 140 million litres. Croatia was almost exclusively a wine-consuming country up until the late 18th century when a more massive production and consumption of beer started, the annual consumption of beer in 2008 was 83.3 litres per capita which placed Croatia on a relatively high 15th place among the world’s countries.
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