It is amazing to know that as many as 130 indigenous grape varieties grow in Croatia. For these reasons, Croatia is visited by many food and wine lovers who want to experience the best that Croatia has to offer. In order to find their way around Croatia as easily as possible, they search all restaurants, bars and the wine offer so as not to miss any important place.
Croatian wine attracted world’s attention in 1996 when research showed that the famous red wine from California, Zinfandel is genetically related to Croatian grape varieties Crljenak Kaštelanski and Tribidrag. Today, few people do not recognize the famous names of Croatian wines. Visiting vineyards has become very popular along with wine tastings and tasting of indigenous cuisine. Best wines are made in regions Istria, Slavonia and Hrvatsko Zagorje and on Peljesac peninsula where visitors can try the best red and white Croatian wines.
The most famous Croatian wine, Plavac Mali, whose grapes grow on the southern slopes of the Pelješac peninsula is known throughout the world. What makes this wine so special? It is the unique location of vineyards and the resistance of the grape variety. Namely, the brown carbonate soil, excellent insolation directly from the sun and from the sea and the deep root that makes it resistant to drought and disease. The taste is magical, the wine is full of iron, with a high percentage of alcohol, it is fragrant and most often dark red in colour.
Originally from Korčula, Pošip can be called the king of white wines because of its exceptional values and qualities. Also, Pošip is the first wine with a protected geographical origin. The wine is golden yellow in color with a high percentage of alcohol (13-14.5%) and has a full and distinctive taste with the aroma of dried apricots and figs. It is recommended to store at a temperature of 12-14 ° C. The wine goes best with fish, shellfish and white meat, which is most often recommended by restaurants in Korcula where you can enjoy this tasteful wine.
This Graševina wine is characteristic of continental Croatia is the most consumed wine in Croatia. With its straw yellow color and exceptional dryness, it goes best with pasta, cheeses and fish as well as meat dishes. Check out which restaurants in Ilok, the easternmost town in Croatia, the cradle of Graševina, serve this pleasant wine.
Pršut and Soparnik
Soparnik as diet food speaks of the modesty and poverty of the people and the cruel and stingy nature between Mosor and the Adriatic Sea. The centuries-old autonomous status of the Republic of Poljica and its geographical isolation have only contributed to the status of soparnik that it carries today.
Plain chard, onion, olive oil, salt and garlic wrapped in the most ordinary dough of flour and water createe a real gastronomic delicacy. It is the first Croatian dish that managed to end up on the list of protected cultural assets of the Republic of Croatia. Sopranik branding has gone so far that it is only a matter of time before it ends up on the UNESCO list.
Dalmatian prosciutto is a gastronomic specialty created by drying the meat of the hind (sometimes front) legs of a pig in smoke and bura. Due to its specific taste and unusual way of obtaining, it is considered one of the most original products of Croatian cuisine, and thus has become an unavoidable part of the tourist offer not only in Dalmatia but also in the rest of Croatia.
Slavonian specialities, kulen & fiš paprikaš
The best-known meat delicacy of Slavonia is without a doubt kulen. A long tradition, a somewhat secret recipe, carefully selected pork and spices, are the basic characteristics of this delicious snack. Slavonians are extremely proud of the long tradition of kulen production, so over time it becomes a sign of identification of both the region and the people. One has to earn a portion of kulen; today it is served only on special occasions, to the dearest guests, and has become an extremely prized gift. The reason for this is a very complex and demanding production process. The process lasts several months and includes a number of specific technological procedures related to pig production and meat processing technology, with the basic procedure and ingredients being based on a long tradition. Slavonian kulen was introduced in the List of Protected Cultural Heritage of the Republic of Croatia.
Another Slavonian speciality is fiš paprikas, sort of a stew made of Slavonian freshwater fish like carp, catfish and zander. It traditionally cooked in pots hanging over opened fire, it is traditionally heavily spiced with red pepper and craft of cooking fiš paprikas is a matter of pride in both Slavonian women and men.