Croatian cuisine is known as the cuisine of regions, since every region has its own distinct culinary traditions. Its modern roots date back to ancient periods and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with the more famous gastronomic orders of today – Hungarian, Viennese and in some part of land Turkish – while the coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine – Italian and French.
Croatian wine (vino, pl. vina) has a history dating back to the Ancient Greek settlers, and their wine production on the southern Dalmatian islands of Vis, Hvar and Korčula some 2,500 years ago. Like other old world wine producers, many traditional grape varieties still survive in Croatia, perfectly suited to their local wine hills.
Croatian cuisine can, roughly summarized, be divided into a few regions which all have their specific cooking traditions, characteristic for the area and not necessarily well-known in other parts of Croatia. Most dishes, however, can be found all across the country. This is also why the varied cuisine of Croatia is called “cuisine of the regions”.
I 1967 ble viner fra Dingac og Postup beskyttede varemerker. I åsene på halvøya Peljecac og øya Korcula produseres noen av Kroatia’s beste viner.
Croatian wines are classified by quality:
- Vrhunsko Vino: Premium Quality Wine
- Kvalitetno Vino: Quality Wine
- Stolno Vino: Table Wine