From Gastro and wine corner

The continental cuisine is typical for its early proto-Slavic roots and more recent contacts with established schools of gastronomy – Hungarian, Viennese, and Turkish. Meat products, freshwater fish and vegetables dominate.

The coastal region is characterized by the influences of the Greeks, Romans, Illyrians and later Mediterranean cuisines – Italian and French. It features many seafood specialties (squid, cuttlefish, octopus, shrimp, lobster...) prepared in various ways, olive oil, prosciutto, various vegetables, Dalmatian wines such as Babić, Malvasia, Prosecco and Vrbnik Žlahtina, and various liqueurs like the famous Maraschino.

In 2008, the national culinary team participated for the first time in the world encounter of chefs and pastry chefs, the Culinary Olympics held in Erfurt, Germany, and won the bronze medal.

Cheese

Paški sir, a hard cheese from the isle of Pag, is an excellent cheese and one of the most reputed in Croatia. The traditional Croatian fresh cheese (svježi sir) is also very popular, often sold at markets in plastic sacs and usually eaten as an accompaniment to a salad, with salt and pepper