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The food* practices differ according to areas’, but generally, one has a large breakfast early the morning, the lunch, as for him is caught in middle of afternoon, much of Croats working indeed in continuous day. Obviously the kitchen in Croatia reflects the various influences of this country during centuries. It thus includes/understands several gastronomical traditions, reflection of the contributions of the culinary austro-Hungarian women, Othomans or Mediterranean habits. In a general way, one can say that it does not make good being vegetarian in Croatia, so much the meat is appreciated and recipient of all the meals. It can be eaten roasted (pecenje), as the sheep (janje) or pigs (svinjetina) whole attest it which gild on the pins of the restaurants of edge of roads. But it is also often breaded. The culinary influences austro-Hungarian women particularly marked the north of Croatia where these breaded meats are found, but also of the goulash (gulas), of cabbages stuffed (sarma) or marinated (kiseli kupus). In Slavonia, the speciality is the pork-butchery with many sausages of which famous the kulen, a spiced sausage. In the area of Zagreb, one prepares strukli, small laminated with cheese or apples. On the coast, in Istrie and Dalmatie, the kitchen is rather Mediterranean, with much olive oil. Dalmatie and Istrie are well-known areas for their smoked hams (prsut). On the coast and in the islands, the fish is obviously a food impossible to circumvent, even if it remains a expensive food product if it is not fished oneself. The squids (lignje) are also consumed in various forms: roasted (Na zaru), fried or lined (punjenje). They can also form part of the composition of the risotto (rizoto). If the food which one eats in summer at the seaside is in general light, the practice wants that the meal starts with a bubble or a soup. And this, even in full estival heat! Lastly, as in the remainder of Balkans, the Othoman influences left traces and for small a breakage-flagstone, you will be able to eat cevapcici (small meat pellets chopped with onions), raznjici (shish kebab) or of the burek or pita (laminated sometimes strong fat with cheese or the meat). Among the small food products or condiments which one finds in all the areas of Croatia and ex-Yugoslavia, is the ajvar, sweet pepper mashed potatoes, tomatos and aubergines to accompany all kinds of dishes. The namaz is as for him a fresh cheese which can be scented with sweet peppers or grasses that one slice of bread. Lastly, will know that a good cooker never forgets to use vegeta, a very ready mixture of aromatics dehydrated, to which one would undoubtedly prefer wild thyme, but which achieves the unanimity here! The cheese amateurs will be able to taste various kinds of them. On the markets, you will find soft white cheese thick (svjezi to sir), sold in small plastic bags, which is generally eaten salted and peppered, accompanied by a salad. The cheese of ewe of the island of Pag, the paski to sir is most famous of dry cheeses. It is however in the art of pastry makings that one finds more the mixture of influences. Thus, on the rays of the slasticarna, you will often find coast at coast of the creamy cakes of Austrian inspiration, of the Eastern almond and honey cakes oozing. Drinks* As a sign of hospitality, one always proposes to you to drink small something, and, you will see it, the Croats adore to sit down with the terraces of the coffees which flower in all the cities of the country. At the end of the meal, as in all the small pauses of the day, the practice is to have a coffee. If all the restaurants and the coffees are equipped with machine with expressos, on the other hand the Turkish coffee remains the habit in residence. The variations on the preparation of the coffee are numerous and one can, in addition to the cappuccino, to order a kava his slagom, coffee with the fresh cream! The amateurs of tea will also find a great choice, but generally the proposals will be limited to fruity teas which resemble more infusions than in good Darjeeling! If the sok term is the general term for syrups or fruit juice, djus indicates the orange juice. As for the gusti sok, it is name for the thick fruit juices, and more precisely a nectar of fishing or apricot. The bars in general have a great choice of and in particular nectar fruit juice of cutter. Various areas of Croatia produce wine. Along the Adriatic coast and on the islands, one finds vigorous red wines. Postup or of Dingac of the peninsula of Peljesac, Teran d’ Istrie. But also of the white wines, the malvasia (in Istrie), posip, pinot, kujundzusa, zlahtina and muskat. In Slavonia Eastern, they are rather white wines the such kutjevacka Grasevina. Be not astonished to see the many Dalmatian ones cutting their wine with plain water or semi-sparkling, it is appreciated by here! The most consumed beers are Ozujsko pivo and Karlovacko pivo, and of many breweries exist in the country. Finally and especially, you will be able to taste out of aperitif, to accompany your coffee or into digestive various kinds of brandy (rakija). That containing plum (Sjivovica), that containing grape (Loza) or a marc of grape aromatized with medicinal herbs (travarica). Zivjeli!


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