A big part of every place \u2013 every culture \u2013 is the cuisine. Cuisine can tell us a lot about the climate in which it arose, the way of life of the local population throughout history, customs… Food is not only a means of survival, but also one of the greatest pleasures. And for those who enjoy sweets, we bring a few traditional desserts that you have to try when visiting Istria and Primorje.<\/p>\n
FRITULE<\/strong> KRO\u0160TULE<\/strong> PA\u0160TINI<\/strong> CUKERAN\u010cI\u0106I<\/strong> PANDE\u0160PANJA<\/strong> BUCOLAJ<\/strong> PINCA<\/strong> A big part of every place \u2013 every culture \u2013 is the cuisine. Cuisine can tell us a lot about the climate in which it arose, the way of life of the local population throughout history, customs… Food is not only a means of survival, but also one of the greatest pleasures. And for those who enjoy sweets, we bring a few traditional desserts that you have to try when visiting Istria and Primorje.<\/p>\n","protected":false},"author":3,"featured_media":856858,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[2],"tags":[],"class_list":["post-856863","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n
\nIt is the round dessert of every Croatian\u2019s childhood, and women, as a rule, get the magical ability to make perfect fritule the moment they become grandmothers. It is a dough that is fried in deep oil. Some will say that they are small donuts, but unlike donuts, fritule are not stuffed, but only sprinkled with powdered sugar. They taste best when you pause your play and fly to the table to grab a few pieces of these warm bites. For this reason, they usually do not survive long.
\nFritters are traditionally made and eaten in Istria, Primorje and Dalmatia, and are especially popular during the time of trick-or-treating.<\/p>\n
\nIt is a pastry made from dough that is first shaped into thin twisted strips and then fried. It is originally from Italy, from where it spread to Istria, Primorje and Dalmatia, which all have their variants. The beauty of kro\u0161tule is that they can be shaped into different motifs \u2013 bows, twisted ribbons, snails, butterflies… \u2013 and thus, in addition to pleasing the palate, they also embellish the table. They are sprinkled with powdered sugar before serving and are ready to disappear in seconds!<\/p>\n
\nAlso known as biscuits, these delicious snacks are rare representatives of biscuits in Istrian and Croatian cuisine in general. They are made of dough that is molded before baking or, more often, run through a handheld machine, which gives pa\u0161tini their recognizable furrows. Since they are biscuits, they can be stored for a long time and are eaten for days, and they are perfect as a side dish with coffee, tea, milk or wine.<\/p>\n
\nThese Istrian wedding cookies \u2013 more precisely their Pazin craftsmanship \u2013 are protected as an intangible cultural asset. It is interesting that in their preparation, ammonia is used as a raising agent. They are shaped in a semi-circle, and as it is a wedding biscuit, they can be additionally decorated to especially brighten the festive table. After baking, they are dipped in wine and then in coarse sugar. Like pa\u0161tini, they are not a dessert that must be eaten immediately, in fact, they are better after they have \u201caged\u201d for a day or two.<\/p>\n
\nNo creams, no toppings \u2013 only sugar, flour and eggs go into this traditional cake, but it is still part of the pastry arsenal of every household. What makes it such a beloved traditional dessert, you ask? Most importantly, it tastes like home.<\/p>\n
\nIt is a juicy sweet pastry of simple ingredients that is eaten primarily for Easter, but also on other festive occasions. Bucolaj owes its juiciness to the final step in the preparation \u2013 after they are baked, they are dipped in milk, which in addition to juiciness gives them both freshness and aroma, especially if you add a little vanilla.<\/p>\n
\nThis traditional sweet bread is eaten at Easter in Istria, Primorje and Dalmatia, from where it spread to the rest of Croatia. Eggs, aromas and raisins are added to the pinca dough, which distinguishes it from regular bread. It goes great with the rest of the Easter table \u2013 eggs, ham, spring onions \u2013 but it’s so tasty that it can be eaten on its own as a sweet snack.<\/p>\n","protected":false},"excerpt":{"rendered":"