Croatian coastal cuisine is based on three principles: fresh ingredients, olive oil, and tradition. Meals are enjoyed slowly, often with local wine and good company. Seafood is a specialty, and one notable dish is Black risotto with cuttlefish in its own ink (pictured here. Others include:
- Grilled fish (sea bass, bream, dentex, scorpionfish)
- Octopus salad with potatoes and capers
- Buzara-style mussels and scampi
- Octopus or lamb peka — slow-cooked under an iron bell
Read more in Tripatini contributor Lovor Ljubic´s post A Local’s Guide to the Croatian Adriatic: Food, Culture and Coastal Traditions.
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