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Croatian cuisine is heterogeneous and is therefore 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 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.
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