Croatia Cuisines

Croatian cuisine is heterogeneous, and is therefore known as "the cuisine of regions". Its modern roots date back to proto-Slavic and 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 proto-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.

A large body of books bears witness to the high level of gastronomic culture in Croatia, which in European terms dealt with food in the distant past, such as the Gazophylacium by Belostenec, a Latin-Kajkavian dictionary dating from 1740 that preceded a similar French dictionary. There is also Beletristic literature by Marulić, Hektorović, Držić and other writers, down to the work written by Ivan Bierling in 1813 containing recipes for the preparation of 554 various dishes, and which is considered to be the first Croatian cookbook.