In former resorts on the entire Adriatic coast, the menu once a week included tripe for lunch. I remember that only a few guests stayed for lunch in the dining room, as they were the only ones happy with the offer of dishes made of cleansed guts of cattle or lamb. Today, tripe has become the required dish, like many other recipes of workers and laborers. The preparation is usually based on cooked pieces of cleansed stomach together with other foods in the water (onions, pance

Ambassador of the Basque Meat Tradition Imanol Jaca and owner of one of the largest beef distributors around the world, Txogitxu from San Sebastian, made a gourmet spectactle at the Chevo's restaurant in Zagreb. Txogitxu is present in nineteen countries, providing meat for more than 1000 restaurants and deals with over 1,000 subcontractors. Imanol Jaca arrived in Croatia on the occasion of opening the Croatian market for Spanish steaks. The presentation was organized by Eko N

In the Society of Croatian Writers, the publishing house V.B.Z. presented a new book by Veljko Barbijeri Veliki kuharski kanconijer. It is the crown of Barbieri's participation in gastronomic literature, in which he studies and promotes gastronomy through interesting texts of high literary level. Barbieri's readers and admirers of various dishes are guided through numerous stories from the world of culinary art, followed by many recipes, along with author's photographs and ar

After Christmas and New Year, the first important oeno-gastronomic enjoyment comes with the day of St. Vincent on January 22. St. Vincent is the saint protector of vineyards, wine and wine makers. It is celebrated especially in Slavonia and the Central Croatia, so every day out for St. Vincent Day is excellent way to learn more about the viticulture and traditions. Wine makers from Northern or Continental Croatia share a common custom of going to the vineyards for St Vincent,

Meta Frangež is the 23rd Wine Queen of Slovenia. First time in history, the Wine Queen comes from Gornja Radgona, a city of sparkling wines. The new Queen, third-year student of viticulture, winemaking and fruit growing on Biosystemic faculty in Maribor, comes also from the House of Sparkling Wines Frangež, with a long wine making tradition. The family Frangež is also sponsor of the official Queen's wine Traminec brut natur 2008. Among many celebrities, the Queen was crowned

WineOS, the wine festival, was held in Osijek on January 11 and 12 in the "Museum of Taste". In addition to the fifty wine makers from Croatia, wineries from Bosnia and Herzegovina, Macedonia, Hungary and Serbia also were present, and through the importers guests could also try wines from Kosovo. Numerous workshops were held at the festival. At the workshop "SOME NEW PELJEŠAC - MODERNITY SAVING THE TRADITION", we tasted a dozen wines, from base Plavac to selection and reserve

At the Zagreb Cheese Bar a number of media representatives were introduced to the two new Meneghetti products. These are the Meneghetti Malvazija Black Label 2017 and the fresh non-filtered olive oil Meneghetti Novello, as well as the refreshed look of all Meneghetti labels. At the same time this Istrian wine maker introduced new wine grapes – sparkling wine Meneghetti Classic Brut 2016, Meneghetti White 2017, Meneghetti Red 2013 and all olive oil from 2018. Meneghetti Novell

Medieval castles, cobblestone villages, captivating cities and golden beaches: the Portugal experience can be many things. History, great food and idyllic scenery are just the beginning… many tourism guidebooks lure visitors with such imagination, including the author of this article. But it really is so: Portugal is European hedonism at its best, where everyday life connects to the vibre of seasons, glass of wine, slice of cheese, sound of ocean, smell of fish, and unexplain

The Sibon sparkling wine is made from Pušipel (Šipon) and got its name according to a legend about a French soldier in times of Napoleon who tasted this wine and said: c’est bon (it’s good). Thus, the name Šipon came to be, and Sibon is a variation of it. The Sibon sparkling wine was tasted on a presentation held by the Zagreb’s company Vivat Fina Vina. Production in the Međimurje’s wine cellar DGA lead Gordan Horvat (economist) and Alen Švenda (lawyer), son of a famous singe

The Czech Republic is rich in brewing traditions and is actually the country with the highest consumption of beer per capita in Europe. Each place here is proud of its beer, which was made according to customs and rules created in the Middle Ages. Everyone heard about Budweiser from the city of České Budějovice or Pilsner from Plzen, and Europeans have been drinking for years Staropramen, originally produced since 1869 in the Smihov neighbourhood of Prague. However, it is qui

Hundreds of people cross the Rijeka’s Delta. It's not just a big parking lot for locals and their guests, but also a historic blend of Rijeka and Sušak, two ancient parts of the town on the Dead Channel. Right here, the renowned Rijeka restaurateur family Kosanović decided to open a special gastronomic venue in the capital of Kvarner. The restaurant "Buffet Delta" is a warm place where you can eat a delicious brunch – marenda. But this is not a typical marenda place, which is

On the Strossmayer promenade in Zagreb, in the idyllic, holiday setting of Advent on Stross, a new, 29th Christmas Beer label was introduced. The news is that this year Christmas Beer is available in half a litre cans. This holiday tradition of creating a visual identity of Christmas Beer in collaboration with young and talented Croatian artists lasts for 29 years, and this year the young artist taking care of the Christmas Beer is Monika Meglić. This year's Christmas Beer is

Every Primorac (a person living in Croatian Littoral region) likes the konoba, a cellar-like part of the house. Mostly they like to enjoy their own konoba but do not run away from anyone else’s, especially to enjoy gastronomic pleasures in it. The tradition of dining in the konoba, where old dishes and other necessities were kept, but also where oil, wine, prosciutto, cheese and cured meat products were found, is a special charm of the Croatian Littoral. In summer the people

In the viticulture and wineries of Pelješac Peninsula, St. Martin is not celebrated as in the continental Croatia. Still, the PZ Putniković, a winery from the centre of this peninsula, decided to break with the tradition and “act” according to the wishes of the wine fans in Zagreb. The event took place in La Gota del Vino wine shop. PZ Putniković brough four kinds of wine, prosciutto, cheese, hrostule (a sweet made from flour and sugar), broštulane mjendele (sweetened almonds

The second Hilton hotel in Zagreb, Canopy by Hilton, is opened at Branimirova ulica 29. The opening was attended by the Croatian minister of tourism Gari Cappeli, the mayor of Zagreb Milan Bandić, the ambassador of United States in Zagreb Robert W Kohorst and other celebrities from Croatia and Hilton hotel chain. The hotel itself is designed by Dean Franić and Saša Šekoranja, and decorated by Croatian furniture companies. The program was led by Franjo Ridjan and DJ Rea was re

On St. Martin's Day young wine is baptised. “Your are not must anymore, but wine” said the “bishop” surrounded by altar boys, godfathers and tamburica players. This is a jolly St. Martin tradition in Hrvatsko Zagorje, Prigorje, Međimurje and Slovenia, but now it becomes popular in Slavonia too. In Red Wine Bar in Zagreb and in Stari podrum in Feričanci, the Slavonian wine producer Feravino celebrated St Martin’s Day and announced its wines in 2019. “We are happy to announce w

Numerous journalists gathered in the restaurant Kalelarga in Zagreb’s Ravnice neighbourhood to introduce new offerings of this famous restaurant, which was once run by Ivan Zuanović, who was known for lamb specialties. New owner Željko Čiček is famous for restaurants Calypso in Novalja, European House and Club Zagrepčani, and also the slowfood place Walking Wok in Jordanovac and during summer in Novalja on the island of Pag at the restaurant Laguna which is a combination of g

It is a tuna hunting season in the Adriatic and many places are preparing specialties from this fish. Family Šare from Mali Ston knows specially to make tartar or sashimi of Adriatic tuna. They showed it in their restaurant Bota Šare in Zagreb. Among many guests, they welcomed Croatian actors Ana Begić Tahira, Bojana and Enes Vejzović, and Croatian water polo player Lovro Miloš. "The most important is the freshness and origin of foods. It's a real time to hunt for big tuna, s

Numerous interesting wines were presented at a workshop organized by the Spanish Embassy and the ICEX Foreign Trade Institute. After Italy and France, Spain is the third country in the world to produce wine. According to the OIV (International Organization for Wine and Wine), Spain will produce in 2018 from a million and one hundred thousand hectares of vineyards 40.9 million hl of wine. The Spaniards have 70 descriptors of protected origin (DO = Denominacion de origen) and (

Along the Atlantic coast lies the Beira Litoral that is usually filled with tourists who like to surf and sunbath on miles and miles of sandy beaches. While Coimbra is a sophisticated university town in this area, on everyone’s mind come seaside resort towns such as Figueira da Foz, but Aveiro stands out and is well worth of a visit, for sightseeing and for gastronomy. Aveiro is quite a feast for the eyes. It has a very distinctive youthful and energetic buzz with its modern