Page 4 - Kvarner_gastro_EN.indd

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G A S T R O N O M I C K V A R N E R
4
FLOUR, SALT ANDWATER
When we say flour, salt and water, we mean
bread! These basic ingredients can be varied
and others can be added, such as milk, eggs
and spices... The type of flour can change, and
the method of mixing determines the kind of
bread that will be eaten. In Primorje, bread is
usually baked under a bell or in a bread oven,
while in the Gorski Kotar region, bread is baked
exclusively in ovens. In Primorje and Gorski
Kotar, the bread ovens used to be outside the
house. Later, some people had them
built into their kitchen walls. The
bread-making tradition in these
regions is rich and ancient.
In the Gorski
Kotar
region, bread is often made from corn or
rye floursflour (a splendid accompaniment
to game!), while the people in Primorje are
predominantly oriented to the use of white flour.
The influence of neighboring Italians, masters
in preparing bread and rolls, is particularly
evident. For a long time, the prevailing opinion
has been that the best bread in all of Croatia is
prepared
and eaten in Rijeka,
Opatia, Crikvenica
and
Primorje in general.
Today, the selection
of bread and rolls is
diverse and extensive. Not
infrequently, especially on the
islands and in better restaurants, it
is possible to obtain bread prepared
in the traditional manner that is still
warm from the oven.