Croatian cuisine
Coastal cuisines use olive oil, herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind.Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables, nuts) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices.Stewed vegetables with a small amount of meat or sausages (varivo or čušpajz) is perceived as a healthy, traditional meal.Stewed meat dishes are often prepared by men in open spaces, following hunting and shepherding traditions.Fresh pasta (rezanci, krpice) is added to soups and stews, or prepared with cottage cheese, cabbage, even with walnuts or poppy seed.Also, one interesting story coming from one of the employees who save a place during the Homeland War, more precisely during the Serbian occupation of Ilok, when he decided to enclose the wall of one part of the Old Cellar and store it as many as 8,000 most valuable archival wines.For example, in Hrvatsko zagorje[10] and Međimurje,[11] popular combination is white wine and mineral water (mostly Jamnica), called gemišt (German: gemischt, ”mixed”, "mixture").
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