Tourist accommodation in Croatia
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Croatian cuisine reflects the influence of various cultures, having distinctive regional qualities. Along the Dalmatian coast the cuisine tends to be Mediterranean. The largest meal of the day, eaten either at noon or in the evening, often begins with an appetizer of pršut, a Dalmatian smoked ham. The main course is usually a seafood dish, such as fish grilled with olive oil and herbs, pasta topped with seafood or brodet, a fish stew. Pizza and spaghetti are also popular. Rice dishes such as risotto commonly accompany main courses. Meals are typically served with wine. Wild truffles with pasta are a specialty in Istria.
Northern and eastern Croatian cuisine tends to be heartier, showing the influences of Hungary, Austria and Turkey. Meals consist mainly of meat and potatoes, and are accompanied by light wine. Dinners often begin with soup. A second course may be gulaš, a vegetable and meat stew that is also eaten in Hungary. The main meat dish, which may be pork, lamb or duck, is often roasted in the traditional manner. Another favorite dish is veal steaks stuffed with ham and cheese and grilled with breadcrumbs. Regional specialties include mlinci, a flat, sour dumpling served with turkey. Because of the prevalence of forests and the common practice of hunting, Croatians also enjoy cooking fresh game.
Snack foods readily available everywhere include dishes such as čevapi (kebap) and burek, a pastry stuffed with cheese or meat. Croatians usually drink wine with their main meal, but the country also produces many popular varieties of brandy and beer. Strong coffee and herbal teas are common non-alcoholic drinks. For dessert, Croatian pastries are light, including sweet bread with walnuts or poppy seeds, known as orehnjača and makovnjača. Palačinke are crepes with jam or chocolate.
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