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Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with neighboring cultures - Hungarian, Austrian and Turkish, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine - Italian (especially Venetian) and French, using olive oil, and herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of Croatian tradition in all regions. Food and recipes from other former Yugoslav countries are also popular in Croatia. Croatian cuisine can be divided into a few regional cuisines (Istria, Dalmatia, Dubrovnik, Lika, Gorski Kotar, Zagorje, Međimurje, Podravina, Slavonija) 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, with local variants. ==Meat and game== * Specialities from the grill are called ''s roštilja'', those roasted on the spit ''s ražnja'' * ''pečeno'' means roasted * ''prženo'' means fried * ''pod pekom'' means that the dish has been put into a stone oven under a metal cover. The cook puts hot coals on the cover so that the meal is cooked slowly in its own juices. Specialties cooked ''pod pekom'' include lamb, veal, and octopus. Croatian meat-based dishes include: *Mješano meso or Ražnjići (skewers) *Zagrebački odrezak (Veal steaks stuffed with ham and cheese and grilled with breadcrumbs) *Šnitzle (schnitzel) breaded veal or chicken cutlets *Meso z tiblice pork ham from Međimurje County *Janjetina - roasted lamb garnished with Mediterranean herbs *Odojak - roasted pork *Fresh game from Dalmatia *Visovačka begavica *Turkey with mlinci (flat, sour dumplings) *Kaninchenbraten *Leg of lamb à la Pašticada (rolled pieces of Pršut in white wine sauce) *Leg of venison the count's way *Wild duck with sauce *Roasted pheasant *Kotlovina from Samobor (kettle with knuckle of pork and other meat and sausages) *Boiled fillet of beef haunch with Sauerkraut *Escalope à la Baron Trenk (spicy-rolled Schnitzel) *Međimurje Goose (stuffed with buckwheat) *Turopolje Goose (with corn semolina as a side dish) *Purgerica Turkey (Christmas dish from the bordering region to Zagreb, turkey filled with chestnuts, apples, bacon, lemons, etc.) *Krvavice, or čurke, blood sausages, made of blood and kaša *Hladetina, a particular type of head cheese *Brački vitalac 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Croatian cuisine」の詳細全文を読む スポンサード リンク
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