|Croatian cuisine Festivities food By regions||
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.
Food and traditional festivities
Many Croatian traditional festivities are distinctly linked with food independently of whether they are related to strenuous labour (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 individualâ€™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 Yearâ€™s Day, Easter, etc.)
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.
The 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 sheepâ€™s cheese, or smoked ham and cottage cheese with sour cream, fish stew, venisonâ€¦
The Cuisine by Regions