This is how Croatia tastes! Welcome to the galley

This is how Croatia tastes! Welcome to the galley

Fuzi, scampi in buzara sauce and soparnik - these traditional dishes are real highlights and are part of Croatia's intangible cultural heritage. With all these culinary delights, you can bring Croatia right into your kitchen too!

Croatia is known for its unique Mediterranean cuisine, which features regional specialities such as fuzi with truffle sauce, scampi in buzara sauce and soparnik. These dishes are prepared and complemented with typical ingredients such as truffles, garlic, tomatoes, olive oil and wine. The influence of neighbouring countries is clearly noticeable here, making Croatian cuisine a unique culinary experience. With its traditional recipes passed down through generations, Croatia is a true paradise for gourmets.

Istria on a plate: Fuzi with truffle sauce

In Istria, dishes are prepared from a mixture of land and sea foods such as truffles, mussels, meat, figs, wine and olive oil. Due to its proximity to Italy, which is only separated from Istria by a narrow strip of Slovenia's coastline, the Italian influence is noticeable in the pasta dishes and the risotto variety. The region also has its own breed of cattle called Boškarin, one of the oldest European cattle species, which is kept on pastures 365 days a year without supplementary feeding.


Typical Istrian Pasta Fuzi

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There are two ways to prepare fuzi pasta. Either you buy them locally and cook them according to the instructions on the package, or you knead all the ingredients for homemade fuzi into a smooth pasta dough and let it rest for an hour. Depending on your needs, you can cut the dough in half and roll it out thinly on a floured surface. Then cut out squares 3 centimetres in size and cut them in half to form triangles. The triangles are then rolled up like croissants, using a thin round piece of wood as an aid. Cook the fuzi noodles in boiling salted water with a little olive oil for about 5 minutes until firm to the bite.

The butter should be melted in a pan. Optionally, cream can be added and everything should be seasoned with salt and pepper. The mixture should be brought to the boil. Then all but one of the truffles should be shaved into the sauce. Then the fuzi should be added to the sauce and turned over in it.

Cut the meat from the boškarin into thin strips. Heat a strip of butter with olive oil in a pan. Place the boškarin strips in the pan and season with pepper and sea salt. Fry the meat on both sides.

The boškarin strips should be served on a plate, together with the fuzi served with truffle sauce. The leftover truffle should be shaved over the fuzi and chopped parsley can be sprinkled on top if desired.

Delicious seafood from the Kvarner Bay: scampi in buzara sauce

To support the gentler method of catching scampi in the Kvarner Bay, it is recommended to look for products caught with basket traps. Buzara sauce is also excellent for other seafood from the Croatian Adriatic, such as mussels. It is possible to prepare the sauce with white wine or red wine, and in the red version, tomato sauce and fresh tomatoes can also be added. In the Istrian version, the prawns and sauce can also be served on pasta.


Scampi in buzara sauce


The scampi must first be washed. Then heat olive oil in a pan or pot and sauté chopped onions until translucent. Then you should add garlic and sauté it briefly. The scampi should be placed in the pan. You can add some small rosemary stalks and season the dish with pepper and salt to taste. Three quarters of the chopped parsley should also be added. If you want to prepare the red version, you can add a few blobs of tomato sauce and peeled and chopped tomatoes. Everything should be sautéed briefly.

Use either white wine or red wine to deglaze the ingredients in the pan. Let the flavours simmer under a lid for about 15 minutes.

To serve, arrange the scampi on plates, pour the sauce over the scampi, sprinkle the remaining parsley on top and serve with bread.

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Dalmatia's culinary treasures: Sopranik

The cuisine in Dalmatia is typical of the Mediterranean region. Ingredients include fresh fish, squid, lobster and langoustines, olive oil, local wine, spices such as rosemary and garlic, dried ham in the bora wind and vegetables such as chard. A special culinary highlight is Pag cheese, produced by the sheep on the island. These sheep feed on salty grass, which is influenced by the Bora wind and gives the cheese its unique taste.

Soparnik is a thin pizza variation which is filled with chard and originates from the region of Central Dalmatia. It is a traditional dish and has now been declared an intangible cultural heritage of Croatia. Every year in July, a soparnik festival is held in Dugi Rat.




Chard must be washed and dried. The flour, olive oil, water and some salt should be mixed and kneaded to make the dough. The dough should be cut into two equal parts and stored in the refrigerator for about two hours. The stems of the chard should be removed and the rest chopped. Onions and parsley should be chopped and mixed with the chard, salt and olive oil.

The baking tray must be greased. One half of the dough should be rolled out thinly on a floured surface and placed on the baking tray. The filling should be spread over the circle of dough, leaving some space around the edge. The second half of the dough should also be rolled out thinly and placed on top of the first dough covered with filling. The overlapping edges should be rolled up to the filling. The surface of the dough should be pricked in several places with a fork.

The oven should be preheated to 200 degrees and the soparnik should be baked for about 15-20 minutes. Once the surface is golden brown, it should be taken out and cooled. It can be brushed with olive oil and sprinkled with finely chopped garlic.

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