Food and drink in Croatia
by Natasa Lujic
• Pršut i paški sir (air-dried ham similar to Italian prosciutto and sheep's cheese from the island of Pag) platters are served as an appetizer. • Salata od hobotnice (octopus salad) is made from octopus, potato, onion, chopped parsely, olive oil and lemon juice. • Crni riýot (black risotto) is made from cuttlefish black ink. • Gulaš (goulash) is similar to the Hungarian version from where it originated. • Janjetina (roast lamb) is popular in inland regions, where its not unusual to see whole lamb roasting on a spit at roadside eateries. National drinks: • Vino (wine) as a rule of thumb, the best red wines come from the south, and the best whites from the north. • Rakija (spirit) a potent firewater drunk as a toast at celebrations and as an aperitif before eating. Types of rakija include travarica (made from distilled grapes and flavored with herbs) and šlivovica (made from distilled plums). • Pivo (beer) is popular throughout the country - lager predominates. • Kava (coffee) is generally drunk as Italian-style espresso or as bijela kava (coffee with milk). • Čaj (tea) normally implies herbal teas such as šipak (rosehip) which are served with sugar and lemon. If you want English-style black tea ask for Indijski čaj sa mljekom Contact Natasa Lujic through the site for more details
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