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G A S T R O N O M I C K V A R N E R
3
FROM OLIVES TO BLUEBERRIES
For a complete picture of the natural
gastronomic wealth from which the cuisine
of this region developed, we must examine the
topographical characteristics determining the available
ingredients. Moreover, we must differentiate between the cuisine
of the coastal region, Primorje, and the mountain region, Gorski
Kotar, due to the natural geographical conditions.
The cooking of Primorje, owing to Mediterranean and maritime
influences (Liburnia, the Rijeka coastal region, the Crikvenica-Vinodol
coastal region, the islands of Krk, Cres, Rab, Lošinj, Susak, Unije,
Ilovik...) is based on fish, shellfish, mollusks, lamb, pasta, Mediterranean vegetables and
fruits, local herbs, olives, olive oil, chestnuts and wine, while the cooking of mountainous Gorski Kotar
is based on game, milk, cheese, meat, mushrooms, frogs, snails, freshwater fish, vegetables, especially
potatoes and cabbage, forest fruits and herbs, as well as spirits, including fruit brandies and brandies
with honey. While on the islands and coast, fish is preserved by salting (usually anchovies anchovies,
although while mackerel is salted on Rab)., andAlthough octopus and hams are dried, food in the
Gorski Kotar region, especially meat, is preserved by drying and smoking. Exceptional salami, sausage
and blood sausage are prepared, as well as pršut (smoked ham, prosciutto) from game.
Nevertheless, although the differences in altitude and characteristics between Primorje and Gorski
Kotar are considerable, their immediate proximity and the good connections between them mean that
we can find fresh seafood in the mountain regionshighlands and game on the coast. It should also
be said that pheasant, quail and wild boar are hunted on some of the islands. Besides the two basic
categories of cuisine from Primorje and Gorski Kotar, there are also differences in the ways that food
is prepared within the microregions. Every island and every village has its own manner of preparing
food, although the basic recipes vary insignificantly.
In any case, on all the tables and houses of this region, there is an abundance of delicacies for the
most discriminating.
Franko Lukež