Gourmet
COASTAL CROATIA
From nature
for health and vitality Text: Sanja PljeĹĄa â—† Photos: "Majstor kuhar" Culinary Academy
Plenty of vegetables, wild herbs, an abundance of fish and seafood, with the unavoidable olive oil require little preparation and are the foundation of Mediterranean cuisine. Filet of sole stiffed with shrimp in white wine and fennel.
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tipTravelMagazine August - October 2016
E
ach and every Croatian region has its special features, and it is those differences in the choice of ingredients, selection and preparation of dishes, customs, and symbolism, and finally, the consumption of those dishes that make Croatian cuisine recognizable. The Adriatic region is
characterized by light dishes. The gastronomy of Istria, Dalmatia, and Adriatic islands was formed under the influence of old Illyrian, Greek, and Roman cuisine, and was later also influenced by Italian and French gastronomy. Plenty of vegetables, wild herbs, an abundance of fish and