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Gastronomi in Kvarner
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All the features specific to Kvarner can be found in the Kvarner "pot": the abundance of the sea
and coastline, the barrenness of the rocky ground and of the hinterland, the wildness of the mountain,
and the tameness of the valley. Instead of recommending what to taste, let's just say that fish,
crabs and shells come from the clear sea, that vegetables and fruit grow on unpolluted soil and
that lambs and game breathe fresh air. Healthy food is served here...
In order to get a more complete idea of the natural alimentary wealth that gave the regional cuisine
its origins, we must make a distinction between coastal and mountain cuisine, their differences being
attributed to natural and geographical conditions.
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The seaside cuisine, owing to its Mediterranean and maritime influences is based on fish, shellfish
and squid, on lamb, pasta, Mediterranean vegetables, fruit and herbs, on olives and olive oil,
on chestnuts ("maruni"), and wine, while the mountain cuisine is based on game, milk and cheese,
meat and mushrooms, frogs, snails, freshwater fish, vegetables - potatoes or cabbage in particular -
wild fruits and spices, as well as on strong drinks, brandy, juniper brandy, and honey brandy.
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In addition to the distinction between coastal and mountain cuisine, different methods of food
preparation are also found in the micro regions themselves. Each island, even each village,
has its own food preparation methods.
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While you are in Kvarner, in the littoral and mountain area, do not miss a taste of either the
island or the mountain cheese ("skripavac"), the smoked ham ("prsut"), green or black olives,
lamb (roasted, or cooked under a baking lid: "pod pekom"), octopus salad and the local "brodet"
(fish stew), bear prawns and dormice, shellfish and octopus, batter-fried frogs, the well
known "scampi", grouper and venison, asparagus and mushrooms, the typical pasta "surlice"
and gnocchi, cherries and blueberries, chestnuts and wild strawberries, "povatice" and fritters
("fritule").
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