The Budapest Times (March 10): "The specificity of the Croatian variety of Mediterranean cuisine is in the method of food preparation, which the doctors and the nutritionists deem particularly healthy. Vegetables are cooked with very little water and are seasoned with olive oil and herbs such as rosemary, sage, basil and marjoram when already cooked. Fish is prepared in stews, cooked or grilled, while the meat, cooked under bell-like cast iron lid covered with charcoal called peka, acquires a unique taste. Different types of cheeses, smoked, young or oil-based, are served as appetizers, in combination with prosciutto and olives.
The most famous Croatian dessert wine is called prosek." Read more.
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