Croatia

🇧🇾Belarus

Kholodets

Холодец

Kholodets is a meat aspic made from pork or beef bones slow-cooked until collagen releases, then chilled until set, clear firm jelly with tender meat pieces, served with horseradish or mustard.

🇭🇷Croatia

Komiška pogača

Komiška pogača is a filled island pie of tomato, onion and salted fish baked between bread-like dough.

🇭🇷Croatia

Krafne

In Croatia, krafne are airy yeast doughnuts filled with jam and dusted with sugar, sold fresh at bakeries.

🇭🇷Kvarner, Croatia

Krk Cheese

Krčki sir

In Kvarner, Krk Cheese is a hard sheep cheese from Krk with a firm, salty bite and a dense slice suitable for aging.

🇭🇷Kvarner, Croatia

Krk Pasta

Šurlice

Specialty pasta from island of Krk coiled on small wooden sticks, called needle macaroni, a local island specialty, traditional.

🇸🇮Slovenia

Krvavice

Blood sausage of pork blood, buckwheat groats or barley, fat and marjoram, made at the winter pig slaughter and pan-fried until the skin splits.

🇭🇷Slavonia, Croatia

Kulen Sausage

Kulen

Premium spicy dry-cured sausage from Slavonia made from pork, red paprika, and garlic, the first Croatian food with PDO protection.

🇭🇷Lika, Croatia

Lika Cheese

Lički sir

Soft creamy cheese from Lika made from buša cow milk, can be used as spread, PDO protected, a traditional mountain cheese.

🇭🇷Croatia

Lički lonac

Lički lonac is a Lika pot roast of lamb, cabbage and root vegetables cooked slowly in one vessel.

🇧🇦Herzegovina, Bosnia and Herzegovina

Loza

Loza is a grape rakija, distilled from fermented grape pomace and sometimes sold as the Croatian PGI Lozovača. It is a clear, dry spirit of the Adriatic and Herzegovinian cellar.

🇭🇷Istria, Croatia

Malvasia Wine

Malvazija

Istrian Malvazija is a Croatian white wine with fresh acidity and floral, citrus, or stone-fruit aromas, made from the Malvasia Istriana grape.

🇭🇷Zadar, Croatia

Maraschino

In Zadar, Maraschino is clear Zadar cherry liqueur from marasca cherries.

🇭🇷Croatia

Mađarica

In Croatia, Mađarica is thin biscuit layers with chocolate cream in squares.

🇭🇷Croatia

Meso Z Tiblice

In Croatia, Meso Z Tiblice is Međimurje pork preserved under lard and sliced cold.

🇭🇷Međimurje, Croatia

Međimurska gibanica

Međimurska gibanica layers walnut, poppy seed, apple and fresh cheese under sour cream in a rich regional pastry.

🇭🇷Zagreb, Croatia

Mlinci

Traditional cross between pasta and flatbread, dried then soaked in meat drippings before serving, PGI protected, a Zagorje staple.

🇧🇦Herzegovina, Bosnia and Herzegovina

Neretva Tangerines

Mandarine

Tangerines grown in the Neretva delta around Čapljina, harvested in October and sold by the crate at the roadside.

🇦🇩Andorra

Nettle Soup

Juha od koprive

Traditional soup made with young stinging nettles, often with potatoes and sometimes eggs, a spring seasonal dish.

🇭🇷Croatia

Octopus Salad

Salata od hobotnice

Boiled octopus mixed with onions, garlic, parsley, olive oil, and potatoes, served chilled, a refreshing coastal appetizer.

🇧🇦Bosnia and Herzegovina

Orahovac

Green walnuts picked before the shells harden, steeped whole in spirit and sugar for months until the liquid turns black.

🇭🇷Croatia

Pag Cheese

Paški sir

Hard sheep's milk cheese from island of Pag, with distinctive salty, nutty flavor from sheep grazing on salt-covered herbs, PDO protected.

🇦🇷Argentina

Panceta

Dalmatinska panceta

Argentine pork belly, cured or fresh, sliced and grilled or used in stews and asados. A staple of the parrilla, grilled until crispy and served with chimichurri.

🇭🇷Dalmatia, Croatia

Pancetta

Panceta

Cured pork belly from Dalmatia, similar to Italian pancetta, used in cooking or served as part of charcuterie, a traditional cured meat.

🇭🇷Dalmatia, Croatia

Paška janjetina

In Dalmatia, Paška janjetina is spring lamb from Pag with saline-herbal flavour.

🇭🇷Croatia

Paška skuta

Paška skuta is fresh whey cheese from Pag’s sheep dairies, made soon after milking.

🇭🇷Croatia

Paška sol

Paška sol is a regional ingredient prepared with local ingredients and a distinctive Balkan tradition.

🇭🇷Croatia

Peka

In Croatia, peka is meat or octopus slow-baked under an iron bell with potatoes and vegetables until tender.

🇬🇾Guyana

Pera

Milk powder cooked down with sugar and cardamom into a dense fudge shaped into small flattened rounds.

🇭🇷Dalmatia, Croatia

Plavac Mali Wine

Plavac Mali

In Dalmatia, Plavac Mali Wine is powerful tannic Dalmatian red wine grape.

🇷🇸Serbia

Pljeskavica

Pleskavica

Large ground meat patty, sometimes stuffed with cheese, grilled and served with flatbread, a beloved Balkan street food.

🇭🇷Istria, Croatia

Pljukanci

Handmade Istrian pasta rolled between palms, long and thin at edges with thicker middle, served with meat sauces, traditional.

🇹🇷Turkey

Pogača

Flat round loaf baked for holidays, weddings and the breaking of the Ramadan fast, sometimes brushed with butter and stacked in layers.

🇷🇸Vojvodina, Serbia

Poppy Seed Roll

Makovnjača

Traditional yeasted dough roll filled with ground poppy seeds, sugar, and milk, a Christmas and Easter dessert, sweet and nutty.

🇭🇷Croatia

Pork Rinds

Čvarci

In Croatia, čvarci are crisp pork cracklings rendered from pork skin and fat, eaten as a savoury snack.

🇭🇷Dalmatia, Croatia

Pošip Wine

Pošip

Indigenous white grape from Korčula, most planted white in Dalmatia, full-bodied yet fresh with herbal and mineral notes, aromatic.

🇸🇮Prekmurje, Slovenia

Prekmurska Gibanica

Protected layered cake from Prekmurje: filo alternating with poppy seed, walnut, apple and cottage cheese fillings, nine layers deep, baked and cut into squares.