Thursday, 14 October 2021

Tastes of Croatian Tradition Days Return in November, 110 Restaurants Participating

October 14, 2021 - Tastes of Croatian Tradition returns for its second edition next month after the pandemic brought the culinary event to a halt last year. 

Representatives of ten counties attended the council for "Tastes of Croatian Tradition," hosted by the Brod-Posavina County Tourist Board and held at Salaš Savus in Bukovlje near Slavonski Brod. After a one-year break due to the coronavirus pandemic, it was agreed at the session that the Taste of Croatian Tradition Days will be held from November 15 to 28, 2021.

As expected, in this second edition of the event, about 110 catering establishments bearing the Tastes of Croatian Tradition standard from 13 Croatian counties will be included. During the fourteen-day duration of the event, they will offer guests two menus consisting of at least three courses of local traditional dishes. Furthermore, restaurants will design the offer of their choice in one of four price groups: from 75, 95, 125, or 195 kuna.

The second Tastes of Croatian Tradition Days will be presented at a press conference in Zagreb in early November when the first national Tastes of Croatian Tradition labels prepared in digital and printed editions will be presented.

The Tastes of Croatian Tradition standard was received by another catering facility in the Brod-Posavina County area, which met the high criteria to be awarded the prestigious standard. Namely, Ružica Vidaković, director of the Brod-Posavina County Tourist Office, awarded the label to Kuća Piva restaurant in the town of Slavonski Brod, and it was received by the owner of the facility, Željko Špalat.

This standard is held by fourteen restaurants today in the Brod-Posavina County area. In 13 Croatian counties, the Tastes of Croatian Tradition standard is carried by almost 130 restaurants that offer at least six traditional dishes (of which two main dishes with side dishes are required) and at least six labels of local drinks, of which four are wines.

Source: HRTurizam

You can read more about the project HERE.

For more on lifestyle in Croatia, follow TCN's dedicated page

Tuesday, 13 April 2021

Croatian Culinary Heritage to be Protected with European Union Funds

April the 13th, 2021 - CUHaCHA might seem like a strange word and a bit of a mouthful to try to pronounce, but this project is set to set just how important Croatian culinary heritage is firmly in stone.

As Poslovni Dnevnik/Marta Duic writes, aware that traditional food plays a major role in the tradition and folklore of countries and is the basis of cultural heritage, the Zadar County Agency for Rural Development - AGRRA, the Ministry of Education, Science, Culture and Sports of the Herzegovina-Neretva County-Canton, the Tivat Municipality and Zadar County have jointly launched the CUHaCHA project.

As Ana Zubcic, AGRRA's international cooperation project manager, explained, tradition, Croatian cultural heritage and that of other surrounding countries, gastronomy and catering/hospitality are inextricably intertwined in this region. In addition, Zubcic pointed out, local cuisine and local products can encourage both innovation and promotion, and ultimately ensure further development at the regional and global level, this further improving the overall tourist offer.

Accordingly, the main goal of the "CUHaCHA" project is to strengthen and preserve the identity of Croatian culinary heritage and the common culinary heritage of the programme area, as well as to further contribute to the development of tourism, and it's a project worth 710,946.94 euros in total, of which the EU is co-financing 604,304.89 euros.

"Our general goal is to revive those dishes through gastronomy and traditional dishes that are slowly falling into oblivion and thus provide tourists the opportunity to experience the authentic flavours of the region. Food has played a key role in the tradition of our area for thousands of years now and remains an important part of our cultural heritage. In this way, we not only work to promote the destination and our traditions, but also offer an opportunity for innovation in this field,'' added Zubcic.

The project started back in August last year, and the first meeting of the partners involved was held in November, when the first project activities and plans were initially agreed.

Namely, as Zubcic revealed, as part of the project, common culinary heritage trails will be developed to strengthen and diversify the tourist offer, a culinary heritage monograph will be published, and training will be held for all service providers to ensure better culinary heritage management.

The project will also arrange traditional kitchens with the aim of promoting culinary heritage. Unfortunately, like the majority of other things, this project was also slowed down by the ongoing pandemic, but a culinary heritage survey is planned for the next six months.

"By researching all three areas, we'll find out what these dishes are, and then revive them and offer them in restaurants and in the general tourist offer. We believe that this will encourage farmers as well, because tradition and home-grown food are the key to this story.

The idea is that those who already offer food, if they don't already offer traditional food, for them to go in that direction,'' concluded Zubcic, adding that they will soon adapt and equip a traditional kitchen where training sessions for caterers, chefs and restaurant managers will be held. One of the last steps will be a virtual gastro trail.

For more on Croatian culinary heritage and local dishes, check out or dedicated section.

Tuesday, 17 November 2020

Croatia Ranks 4th in Undiscovered Gastronomic Destinations in World

November 17, 2020 – Croatia receives another gastro recognition as the gastro portal Chef's Pencil has declared it as one of the best undiscovered gastronomic destinations in the world.

As Večernji list reports, it is a competition named "The Most Underrated Foodie Destination in the World" conducted among 250 renowned chefs and culinary experts, who singled out under-exposed gastro destinations that can stand alongside popular gastro destinations such as France and Italy.

They selected the top 10 countries that can boast of their gastronomic offer and wealth but are not widely-known as gastro destinations. Croatia took a high fourth place on this list, behind the Philippines, Vietnam, and Mexico. It is followed by Thailand, Peru, Australia, Jamaica, Portugal, and Norway.

Untitled1.jpg

Screenshot Chef's Pencil

"Croatia has become a really popular place to holiday over the last few years. And who can blame all those holidaymakers for reaching for pristine Adriatic waters, spectacular beaches, sublime Mediterranean climate, atmospheric Roman ruins, incredible national parks, and soaring mountains… Have I mentioned the food yet? And maybe that’s why it’s an underrated foodie destination – the country has so much going for it, the food has to fight for attention," they say from Chef's Pencil about the Croatian cuisine, noting that it's hard to pinpoint it as it varies from region to region.

"Dalmatian food is typically Mediterranean with lots of fish, veggies, and olive oil. Istrian cuisine is similar although they have their own special approach to beans and pasta here. In Zagreb there’s more of a European vibe with meat and a special attachment to cabbage, while in Slavonia its pork and more pork and lots of paprika," they explain, naming some of the best Croatian food such as sheep's cheese, cured ham, black risotto, octopus salad, brudet, sarma, and more.

XNmSZWda.jpeg

StI_xYQs.jpeg

Octopus salad / Copyright Romulić and Stojčić

Although Croatia is already recognized for its gastronomic excellence, offering unforgettable gastronomic experiences for all food lovers, chefs, and experts who participated in the survey believed that our country deserves additional international recognition.

"Recognitions like this give us an additional incentive to continue the development of our gastronomic scene and to continue to promote ourselves as an attractive and quality gastronomic destination, which we really are," said Croatia National Tourist Board director Kristjan Staničić.

Recall, in 2020, the Croatian National Tourist Board presented Croatian gastronomy on this renowned portal, as well as Croatian chefs and regional gastronomic specialties.

Kvarner was presented by the youngest Croatian chef with a MICHELIN star, Deni Srdoč, who shared with readers a recipe for a lamb dish "Heritage lamb". Marko Gajski, the chef of LD Terrace in Korčula, who was also awarded a MICHELIN star this year, presented the Dalmatian region through his original recipe for Komiža bread, while chef Bruno Vokal from Noel, Zagreb's first MICHELIN star restaurant, shared his original recipe for "Deconstructed štruklji". Marina Gaši, chef and owner of the family restaurant Marina in Novigrad, presented the flavors of Istria via sardine tartare. The story of Croatian gastronomy was concluded by Tomica Đukić, chef of the Osijek Hotel and official chef of the Croatian national football team, who presented the rich flavors of Slavonia with a flavored fillet of a black Slavonian pig with pumpkin and beetroot.

ldFPw2Ig.jpeg

Rich gastronomic offer from Slavonia / Copyright Romulić and Stojčić

Friday, 26 June 2020

Croatian Chefs Present Cuisine on Australian "Chef's Pencil'' Platform

As Morski writes on the 24th of June, 2020, renowned Croatian chefs from various restaurants within the country which boast a Michelin star have been representing the rich Croatian gastro scene on the popular Australian gastro portal Chef’s Pencil. This is a cooperation initiated on the Australian market by the Croatian National Tourist Board (HTZ) with the aim of promoting Croatian gastronomy, chefs and regional gastronomic specialties.

''After we successfully presented the entire richness and quality of Croatian gastronomy on the Chef’s Pencil platform, the focus of our cooperation is now on presenting famous Croatian chefs who represent our most important gastro regions through their original recipes. At a time when we're hard to reach for Australians and for many other guests from distant markets, this is one of the ways in which we're maintaining the visibility of Croatia and at the same time representing the richness of our gastronomic offer,'' said CNTB director, Kristjan Stanicic.

The first to be introduced was the youngest of the Croatian chefs with a Michelin star, Deni Srdoc, who presented the flavours of Kvarner by sharing a recipe for a lamb dish called "Heritage lamb". Srdoc shared his story with the readers, starting from the first culinary steps all the way to the restaurant called Draga di Lovrana, for which he secured a prestigious Michelin star in 2019.

Marko Gajski, chef of the LD Terrace restaurant on the beautiful island of Korcula, which was awarded his first Michelin star this year, revealed that his participation in Masterchef marked the beginning of his life's journey dedicated to dealing with top quality gastronomy. Through the recipe for Komixa bread, he revealed the story according in which sailors brought the recipe for Komiza bread with dough from India, and then enriched it with ingredients they already had in Dalmatia, more precisely on the island of Vis.

The Chef’s Pencil platform will also feature chef Bruno Vokal from Noel, the first Michelin star restaurant in Zagreb, who will share his original recipe for ''deconstructed strukle'' with his readers, one of the most popular dishes on Noel’s menu. After Bruno Vokal, Marina Gasi, the chef and owner of the family restaurant Marina in Novigrad, will present herself on the platform, presenting the rich flavours of Istria, while one of the renowned Slavonian chefs will reveal all the charms of continental Croatian cuisine which unfortunately gets less of the limelight than Dalmatian and Istrian cuisine does.

Otherwise, the Australian web platform Chef’s Pencil has been publishing content for eleven years for people interested in gastronomy, from professional chefs to amateur food lovers. In addition to numerous recipes, the site contains tips for cooking and visiting gastronomic tourist destinations, the latest reports from the culinary industry and professional advice for all people interested in gastronomy.

For more, follow our lifestyle page.

Monday, 30 March 2020

VIDEO: Cook at Home with Most Famous Croatian Chefs

March 30, 2020 - On the ‘Chefs Cook at Home’ Facebook page, you can follow some of the most famous Croatian chefs making magic in their home kitchens.

“Dear friends, we couldn't even imagine a thousand likes after just ten hours of our new ‘Chefs Cook at Home’ page. Thank you! In these moments, we can cheer you up with what we know best, cooking! Stay tuned and let’s cook together,” reads the new Facebook page, which has garnered incredible support in the beginning stages.

A dozen chefs who are not currently working or working with reduced capacity due to deliveries have joined forces to bring us closer to their work, but this time from home, reports T.portal.

Chef of Bistro Apetit Marin Rendic has been able to bring together an outstanding group of big names in the Croatian gastro scene, from which we will be able to learn, but also suggest ideas for new dishes, he says. 

Namely, the ’Chefs Cook at Home’ page has brought together Laganini chef Hrvoje Zirojevic, Pellegrini chef Rudolf Stefan, Agave chef Belizar Milos, Noel chef Goran Kocis, chef Mate Jankovic, chef Ivan Pazanin, chef Teo Fernetich from San Rocco in Brtonigla, chef Ante Bozic from Kornati Konoba Opat and Pero Savanovic, who has already posted two recipes - spaghetti aglio olio e peperoncino and asparagus risotto. At the same time, Marin Rendic made Mediterranean beef meatballs with potato cream for Sunday lunch.

The first video, for example, had 3000 views in an hour and a half. 

“We want to bring food, ideas, and ultimately convey emotions to people, and thus move away from stress. Every day we will try to give tricks or answer questions if you are struggling with something,” says Rendic. You can also follow them on Instagram.

“We wanted people to see that we, too, cook for ourselves, for our family, when we have the opportunity, and now is a perfect time. We wanted you to get to know us better and to see how much we actually enjoy our food,” said Ivan Pazanin from Split. He adds that they also want to educate people and give them a handful of new tips.

“I don't know what I'm going to cook. When I'm home, I cook whatever comes to me. I go into the fridge and always find something. Here, I am left with stuffed peppers sauce, so I will combine it with fuži or some other pasta to have a great lunch for little money,” says Pazanin. 

Recipes and tips will be shared with the Facebook audience, while chefs will also answer questions and help new chefs perfect their culinary skills.

To read more about lifestyle in Croatia, follow TCN's dedicated page.

Friday, 15 November 2019

Croatian Chef from Orahovica Opens Croatian Restaurant in Taiwan

Croatian chef Saša Medved, 42, from Orahovica, never dreamed that he would even end up in the Far East when he left Croatia, let alone create the business story of his life there.

As Poslovni Dnevnik/Goran Jungvirth writes on the 15th of November, 2019, Medved told Poslovni Dnevnik how he came up with the idea to open a restaurant which served Croatian cuisine in a country where people barely know a thing about Croatia, but that it was precisely because of this that Croatia can now be experienced in Taiwan, thanks to the launch of its business idea.

When and why did you move to Taiwan?

I never thought about leaving Croatia. But at the urging of a friend, back in 2013, with a loan of 850 euros, I went to Ireland. After just five days I got my first job, but at first it wasn't easy. After the first job, I got a second, a third... Basically, I was collecting work experience in Ireland and getting better jobs. I spent almost 7 months in a hostel and made some good, honest friends there, and eventually I met my wife, a native of Taiwan.

How did you come up with the idea of ​​a Croatian restaurant with Croatian cuisine?

I went to Taiwan on holiday, and after two or three days I was craving ''normal'' food... anything but rice and noodles. I visited European restaurant after European restaurant and came to the conclusion that absolutely none of them had any real, authentic food. Everything is Taiwanese. The bread is sweet (if they have any on offer, that is), the dishes are completely unseasoned, etc., I could write a novel about it. I couldn't believe how most restaurants work here, how they convince the Taiwanese that their dishes are authentically European, Indian, American, Italian... and they all have a similar, impersonal taste. That's where I came up with the idea that I could open a 100% authentic Croatian/Slavonian restaurant here. I weighed up the pros and cons of the idea for a year and eventually got it off the ground, I got all of my savings together and went to Taiwan in January 2016.

How did you get started?

When I came to Taiwan, honestly, I didn't know where to start. Everything is different, a completely different world, at some moments completely "illogical" for us "from the west". We decided to start first with a small booth in Qishan, where my wife has a house. The offer was very modest. We used to make burgers, kabobs, meatballs, and sometimes sarma and lemonade.

Were there any initial business difficulties?

There were days when we sold absolutely nothing, moments when we thought about leaving everything and going back to Ireland because our main idea was authenticity and strictly adhere to it. After a while, people became interested in our food and we became popular. After 6 months, we started thinking about a small restaurant, no luxury… a couple of tables, closed doors and air conditioning. Believe me, it is not at all comfortable to be on the street all day in the heat and impossible humidity, so the climate was a huge motivation for me.

As we were looking for a suitable space, an opportunity to rent an old house in the city (Kaohsiung) came up. The lower floor of the house was remodelled to a place with much desired air conditioning, and we lived upstairs. The construction style is completely different here, everything goes up in height, so let's say the living room is on one floor, the bedroom on the other, the kitchen, the toilet, etc on a third, which to me personally is very impractical.

Still, it got started. What was the turning point?

The space was really modest, 6 tables in a semi-dark room, a small cabinet like a counter and that's it. We literally had one light bulb in the middle of the bar. No matter how modest, it was ours and it was moving forward steadily.

Within a few months, we stood out as something different from the others and people began to take an interest and come in increasing numbers. In the next 6 months, we completely renovated the lower floor and made a decent place out of it. From the installation of electricity to the carpentry, I've been forced to learn and do it myself because the cost to foreigners, especially in the restaurant business, is incredibly high. The amount of work in the restaurant was constantly increasing and we decided to hire one person, then two, three, four… Everything was finally going as we'd imagined, so we started thinking about a slightly bigger and better place. After 2 years we moved to the centre of the city.

Who are your main guests... Taiwanese or foreigners?

For the most part, our guests are Taiwanese, I'd say 95 percent, which is our goal. Constant advertising through all available media is targeted at the locals, with foreigners mostly coming upon the recommendation of the hotels where they're staying.

I see that you offer kabobs, sarma, kremšnite, what foods are do the Taiwanese like best?

The menu is very most because we do only those things that can be done 100% the same as in Croatia and so only one person prepares all of those meals, myself. Slavonian čobanac, Slavonian sausages, paprikaš, ražnjići, ćevapi, mixed meat, sarma, stuffed peppers, knedle with plums, vegetable soup and mushroom soup, kremšnite, pancakes and ice cream.

What would you highlight as your best specialty?

Slavonian čobanac, sarma and Slavonian sausages are the most accepted and praised dishes.

Reading the reviews, I've seen that you also create a good impression of the Croatian atmosphere. How do you achieve this?

We have come to be known as the most authentic European restaurant in town, which we're incredibly proud of! Kaohsiung is a huge city with three million inhabitants. There are thousands of restaurants and still a mass of people who have never heard of us. But maybe not for long, because you can hear a good voice from far away.

What are your future business plans?

We're probably opening another restaurant in the next year.

How is your life here?

Everything here seems pretty upside down, most of all the lifestyle. For example, most Taiwanese people hang out only on social networks and at lunches or dinners that are agreed months in advance. There's no way you're going to call someone and say, "let's have a coffee and a chat.'' But chatting on Facebook or any other social network is constant. There's time for that. To me personally, it all comes down to work and thinking about work 24/7.

Do you miss Croatia, do you come here for holidays and do you ever think of coming back?

I have absolutely everything here that I wouldn't even dare to wish for in Croatia. And on the other hand, I'm satisfied, I'm still not thinking about returning, and when I say return, I mean to Ireland! Never say never, but returning to Croatia doesn't seem attractive to me, at least for now.

All those stories about where people were in 1991, Ustashas, ​​Chetniks, Partisans and many other things... I don't miss that at all. It's unfortunate that even now, after 7 years since I left, every year I meet the same people sitting in the same places and talking about the same problems and nobody does absolutely anything. General lethargy! In Croatia, it seems that time has stopped. So much so that Taiwan is at least 20 years ahead, and not to mention Ireland and the rest of Europe.

Make sure to follow our dedicated Made in Croatia, business and lifestyle pages for much more.

Saturday, 31 August 2019

Chef Mixes Tradition and Modern Twists with ''Croatian Plate'' Project

The innovative Croatian Plate project is primarily based on molecular gastronomy, and only foods from Croatian OPGs are used.

As Ivan Tominac/Poslovni Dnevnik writes on the 29th of August, 2019, a great many culinary connoisseurs have said that a true chef has undying persistence and a constant desire to learn more and more, and the young Croatian chef in this story is not only persistent and eager to learn, but also boasts an enviable entrepreneurial streak.

Although only twenty years old, Dino Popović has already managed to become a chef and launch his own gastronomic project. As he notes, he always knew that cooking was his calling, and when he was a kid, he liked to make ''incompatible'' foods and put them together on a plate. He started his culinary career immediately after graduating from the Hotel Palace and successfully conceived the concept of presenting traditional Croatian dishes with a modern twist, starting a food festival with his own signature.

"I recently became the head of the kitchen of the SOI Fusion Restaurant, and it's a great honour for me, seeing as I'm only twenty years old. The responsibility is much greater, from the supply of groceries to everything functioning properly," Dino Popović said, stating that his job as a chef is what he truly loves, and as the only flaw in working in a place like this one he works, is that there are no opening hours. Just working in the kitchen never satisfied all his affinities, and it was out of a desire to present something new to people that he decided to launch the Croatian Plate project.

As he explained, the idea was born overnight, and was conceived as a secret dinner concept with traditional cuisine prepared in an unusual way. "It allowed me to understand how Croats are afraid to step out of some of their old ways and try out some more new flavours," Popović said.

The Croatian Plate project was initially launched with a primary focus on molecular gastronomy. It is a blend of natural sciences and culinary arts, and the choice of this young chef was to present traditional foods with a modern twist. In the field of molecular gastronomy, chemical ingredients such as alginate and calcium, as well as processes such as ice filtration for some types of soups and liquids, are frequently used.

As he noted, in the beginnings of his Croatian Plate project, he realised that Croats didn't particularly like to leave their comfort zones (a habit which stretches much further afield than food and eating), so this year, as a result of his desire to have his culinary ideas presented to a wider audience, a new idea from the Croatian Plate project emerged.

This young Croatian chef launched a small food festival that bears the brand name Hrvatski Pjat (Croatian Plate). Unlike the concept of secret dinners where he used molecular gastronomy, he decided to present traditional foods in the form of fusion cuisine. Dino finished high school in Vrbovec, and returned there to present his new idea. The first Croatian Plate food festival was presented as part of the traditional summer event ''Kaj su jeli naši stari'' (What our elders ate).

It is an event that gathers tens of thousands of visitors each year, which is precisely what proved to be a good choice for this ambitious young chef.

"At the first Croatian Plate Festival, about 15,000 people tasted our food in just three days," Popović said. This talented young chef believes that it is important to support local producers and farms, so through collaborations and sponsorships, he seeks to reach foods that are locally produced.

With an emphasis on staying local and keeping traditions alive, he and his team presented this year's offer at the Croatian Plate Festival, offering burgers and sausages made from black Slavonian pigs, duck with mlinci and modern versions of other old, traditional dishes. As Popović stated, in the meantime, he wants to devote himself to promoting food through PR.

Make sure to follow our dedicated lifestyle and Made in Croatia pages for much more.

Saturday, 27 April 2019

Slavonian Store Encourages Purchase of Local Produce and More

This Slavonian store is a unique selling point where the shelves feature a rich assortment of local produce from local Slavonian OPGs, handmade souvenirs, and traditional ethno clothing items.

As Poslovni Dnevnik writes on the 26th of April, 2019, in the first year, sales surpassed expectations, and products from the new Slavonian store's shelves are finding their way around the world, from Uruguay all the way to Australia, Sanja Rapaić writes for Agroklub.

In Nova Gradiška, a town historically referred to as the youngest Croatian town, the totally unique ''Slavonian store'' was created last year. Located in a building with almost fairy-tale interiors dating from the 1920s, this small Slavonian shop boasts a varied and rich offer. The shop is unique, with a special atmosphere that combines the past and Slavonian traditions with contemporary methods of manufacturing for its numerous local producers.

Located close to the premises of the Tourist Board of the city in which it is situated, the Slavonian shop primarily attracts tourists, travellers and numerous Slavonians working abroad and who are coming on holiday to their native Slavonia. Thanks to them, products from local OPGs, cheeses, and cured meat products, as well as honey, fruit spreads and pastes, souvenirs, clothes and items decorated with ethno motifs and even expensive gold jewellery, have already travelled to almost all countries of the world, from Uruguay all the way to the other side of the world, to Australia.

"It all started two years ago, when the city of Nova Gradiška and six surrounding municipalities - Cernik, Rešetari, Staro Petrovo Selo, Nova Kapela, Davor and Okučani - founded the Nova Gradiška area community of producers. That was the basis of everything, with huge support from Nova Gradiška, in March of last year, we realised another idea of ​​a sales point through which all interested manufacturers could place their products.

As soon as we opened the Slavonian store, the shelves of which were immediately filled with products from all four Slavonian counties and from part of Sisak-Moslavina County. We started out with about twenty manufacturers and in just a year, their number doubled and today the Slavonian store has launched a range of products coming from as many as 55 subcontractors, of which about 30 percent are made up of OPGs, and the rest are from obrts (small companies) and from domestic labour,'' said Milan Rosić of the Slavonian store.

He pointed out that the opening of the Slavonian store has unexpectedly triggered another positive chain reaction. Namely, just so that they could put their products on store shelves, many Slavonian locals decided to open up their own OPGs.

"We're especially proud of the fact that many people who have good ideas and good products have been motivated to open OPGs, obrts or engage in home-based work, and make a serious effort towards doing this work. In the first year of operation, the Slavonian store was responsible for the opening of a dozen brand new OPGs, and partly because of this, our offer is richer and more luxurious every month. The sales are going more than well. Our customers are mainly foreign tourists, Brits, Italians, French and Japanese, of which there are, as much as it might seem unrealistic to some, more and more,'' he says.

While foreigners are mostly looking for souvenirs from this area, as well as traditional clothing, ethno-style jewellery creations, our people who work abroad and domestic tourists are primarily buying Slavonian delicacies - cured meats, various cheeses, alcoholic drinks, liqueurs, fruit juices, honey and honey products, and a variety of homemade pastes and homemade cakes which have been made according to old traditional recipes,'' says the shop manager, who is more than pleased with how the Slavonian store's sales are going.

The whole system works very easily, it's enough to contact the producer's community or come directly to the Slavonian store, where you can sign an agreement with the manager and arrange all details regarding the sale of your products.

"We're working on sales commissions, we negotiate quantities, we display products at our store, and at the end of each month we send a detailed sales data report to all of our producers, send them invoices and then make payments to their accounts for all the products we've sold here that month, so far, everything's been working flawlessly and everyone's satisfied, the manufacturers, the buyers, and us,'' stated Milan Rosić.

Make sure to follow our dedicated lifestyle, business and Made in Croatia pages for much more.

Friday, 12 April 2019

Pag Salt Gains EU Protection - Croatia Now Has 22 Protected Products

As Morski writes on the 11th of April, 2019, Pag salt (Paška sol) has received protection at the EU level. This information has now been published officially and Pag salt has been entered into the register of Protected Geographical Indications (EU PGI), and Pag salt has earned its sought-after protection status throughout the European Union.

"Pag salt'' is sea salt obtained directly from the seawater of Pag bay, its shape that of small cubic crystal structures that are white in colour and contain minerals and trace elements. Most of the crystals are up to 1 mm in size, so 98 percent of all of the salt crystals manage to pass through a sieve with a mesh size of 1.3 mm. It has a concentrated salty taste without any bitterness.

The seawater from the bay of Pag is extremely clean and well-filtered because the bottom of Pag bay, from which it is obtained, is highly rich in shells which act as natural purifiers of the sea, meaning the seawater in that area has very low values ​​of heavy metals, which are at considerably lower levels than the average value of rest of the Mediterranean sea. In addition to that, Pag bay is located far from any areas in which industrial works are carried out, meaning that the sea is even more pure.

Croatia boasts a long and very rich tradition of production and preparation of various agricultural and food products that are characterised by certain special, unique qualities and traditional production methods, and now finally Pag's much loved salt has earned its protection at the highest level.

Although the Republic of Croatia is still the youngest member state of the European Union, it can be extremely proud of itself as it now has 22 different agricultural and food products with names that are now protected at the European Union level, either in the sense of having a protected destination of origin, or having a protected geographical indication. The EU currently has three such schemes which work to protect the names of quality agricultural products and foodstuffs.

Make sure to follow our dedicated lifestyle page for much more.

Thursday, 4 April 2019

Potential for Croatian Producers as Prosciutto Exports Continue to Grow

As Morski writes on the 3rd of April, 2019, what has been happening with prosciutto for the past three to four years is truly spectacular. Due to its superior properties and specific traditional production technology, Croatian prosciutto producers have stumbled upon some great export potential and even more potential for the product's better placement in Croatian tourism through the country's already rich gastronomic offer.

When compared to five years ago in 2014, exports have increased in quantity by fourteen times, and perhaps most importantly, in value eleven times. Approximately 88 percent of total exports go to the EU market, and just over eleven percent go to CEFTA countries.

''The latest 2018 statistics show an increase in exports of shank and aitchbone products by nearly sixty percent, but unfortunately, we still don't even cover a third of imports. We need new investments and we need to invest in new prosciutto production capacities to double our production, and 700,000 pieces annually to at least meet the needs of the domestic market,'' said Dragan Kovačević, vice president of the Croatian Chamber of Economy for Agriculture and Tourism, at a press conference announcing the event Days of Croatian Prosciutto.

Ante Madir, Executive Director of the "Hrvatsko pršuta" (Croatian prosciutto) cluster, which brings together producers responsible for 95 percent of the total prosciutto production in the Republic of Croatia, explained more precisely what awaits Croatia on the fifth Days of Croatian prosciutto, which is being held from the 26th to the 27th of April at the Zagreb International Hotel this year.

''On the first day, we'll have a manifestation with round tables and workshops, the expert part of the gathering, and the second day at Ban Jelačić Square, there'll be a show-selling part where people can taste our prosciutto,'' Madir said, adding that they decided on Zagreb because quite a large market and a high demand for the product can be found in the Croatian capital.

"What's been happening with prosciutto over the past three to four years is truly spectacular. The signs of protection (special labels) are our tickets to the wider European Union market, that's very important for being able to [have our products] arrive to shop shelves. In Croatia, we still need to work on presenting [our products] to consumers to have them pay more money for something which is domestic and specific,'' said Igor Miljak, chairman of the PPK Karlovac meat industry, stressing that Croatia still doesn't have key gastro brands that are recognised on the European or global market, but it definitely does have the quality to be able to cope well with the competition.

Ana Babić from Voštane pršut, a representative of the Association of Dalmatian Prosciutto, explained the difference between Dalmatian and Istrian, or more specifically Krk prosciutto.

''Dalmatian prosciutto is smoked, while Istrian and Krk prosciutto isn't. There are no additives or preservatives in its production, and the process itself lasts for at least a year,'' Babić explained, adding that the tradition of Dalmatian prosciutto production draws its roots from as far back as ancient Roman times.

Drago Pletikosa of Belcrotrade and the president of the Association of Drniš pršut stressed that Drniš prosciutto is a little and is therefore certified, although there is no difference between Drniš and Dalmatian prosciutto when it comes to the production process itself.

''Last year, we imported 3,848 tons of products worth more than 21.5 million euros and exported 1.113 tons (6.5 million euros). Compared to 2014, exports have increased in quantity fourteen times, and by value eleven times. Approximately 88 percent of our total exports go to the EU market, and just over eleven percent go to CEFTA countries. We export the most to Slovenia (35.5 percent of total exports) and to Italy (28.1 percent),'' stated Pletikosa.

''This event brings together and promotes prosciutto producers from all over the country, whose products are protected by a stamp of designation of origin, and labels of geographical origin (Krk, Dalmatian and Drniš prosciutto) at the EU level,'' stated the Croatian Chamber of Commerce (HGK).

Quality labels for consumers guarantee the purchase of authentic and properly controlled products, with recognised quality and a local origin. Protecting products without educating consumers and business partners about its proper valuation has no great benefit. Therefore, this event contributes to the strengthening of the recognisability of these Croatian meat products with higher added value and a better market positioning, all with the aim of developing the wider Croatian economy.

Make sure to follow our dedicated business and Made in Croatia pages for much more.

Page 1 of 4

Search