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Croatian Food

Rafioli are biscuits shaped like crescents with a sweet filling usually made of ground almonds, spices, aromatic brandy, lemon zest. The soft pastry for the rafioli is mixed from flour, egg yolks, melted fat, milk, sugar, vanilla sugar, a pinch of salt and a little of the Dalmatian dessert wine.
Gregada is a fish stew most associated with the island of Hvar, Croatia though you’ll find similar versions across Dalmatia, gregada is often made with scorpion fish or grouper. The fish is chopped into large chunks and added to a pot of generously sliced potatoes and lashings of olive oil.
Buzara is a local name for “stew” and it is an integral part of the Adriatic part of Croatian cuisine. It is most often prepared with shells or crabs. In addition to the main component, only olive oil, garlic, wine, breadcrumbs, parsley are added.
Pašticada is a braised beef dish cooked in a fragrant sweet and sour sauce, popular in Croatia. It is often called Dalmatinska pašticada because it originates in Dalmatia, where it is served at festivities and gatherings. The meal requires long and meticulous preparation.
Brodetto, also called Brudet is a simple Croatian fish stew, very popular in Dalmatia as well as in other coastal regions like Istra and Croatian islands. This fisherman’s stew hails originally from from Italy’s Marche region. Like Italians the coastal Croatians use a tomato base in this dish.
Peka /peke
Janjetina ispod peke is a traditional Croatian lamb specialty that is preparing the meat in a metal, bell-like dome or lid called peka in Dalmatia or čripnja in Istria. The meat is usually combined with potatoes and vegetables such as onions, tomatoes, carrots, and zucchinis etc. then commonly are...
Fuzi is a quill-shaped homemade pasta. Pasta dough is cut in a diamond shape, then rolled around a chopstick (often pencil) to form a quill-shaped hollow tube. Fuzi is usually served with different stews: mushrooms, truffles, chicken, or beef stew and creamy mushroom sauce.
Sinjski Arambaši
Arambaši is a variety of sarma (stuffed cabbage) and a traditional dish from the Croatian city of Sinj. It consists of a combination of diced beef, onions, garlic, pork belly, and parsley. The combination is typically flavored with pepper, salt, cloves, cinnamon, nutmeg, and grated lemon zest.