Croatia
Our Croatian breakfast plate features štrukli, a home-style cheese-filled pastry; ćevapčići, grilled minced-meat sausages, with ajvar, a red pepper, eggplant and garlic spread; fritaja, an asparagus omelet; and polenta, a porridge-like cornmeal dish. We also offered gulaš, a Central European favorite, and kremšnita, a cake generously filled with custard cream, along with other Croatian sides, desserts and drinks.
Croatia lies on the Balkan Peninsula, once known as the powder keg of Europe. Before becoming independent from Yugoslavia in 1991, it experienced repeated unions and separations with neighboring countries and regions. Its cuisine reflects strong Italian, French, Hungarian and Turkish influences. Ingredients and methods vary by region: lard, paprika and garlic are common in the northeastern interior, while olive oil and herbs such as rosemary and sage feature heavily along the southwestern coast.
Zoran Vresnik