 Each part of Croatia has its own culinary traditions. Croatian cuisine has more in common with the Austro- Hungarian cuisine and sometimes Turkish. Croatian coast (Jadran) has a visible impacts of Mediterranean cuisine, especially Italian and French

 The best export product in Slavonia is undoubtedly Kulen. The long tradition, somewhat secret recipes, carefully chosen pork, are the characteristics of the basic delicious bite. Slavonci are extremely proud of their long tradition of manufacturing kulen and he eventually became a symbol of the region and the people. Today, kulen is served only on special occasions, for favorite guests and is extremely appreciated gift. The reason is very complex and demanding production process.

 From all that has been said so far, the conclusion is very simple: Slavonia loves meat. In addition to pork dishes, we often prepare venison.

 Some of the most popular drinks are: Badel Beer Graševina Rakija

 Badel is the best known brand of traditional Crotian rakija. According to its traditional recipe from 1862 it is made from specially selected local wine distillates which have to mature in oak barrels a couple of years. The most appreciated is Stari Vinjak Badel, a special old wine brandy with a distinctive fruity aroma. Another flagship product is Badel Stara Šljivovica. This strong plum brandy, with 40 percent of alcohol is mostly exported to Western Europe.

 Beer is a very popular drink in Croatia. There are several breweries throughout the country, with two major producers, Karlova č ka Pivovara and Zagreba č ka Pivovara. The first one, established in 1854 in the village of Karlovac is also famous for its annual Beer Festival. This event, taking place at the end of the summer, is the Croatian equivalent of Bavarian Oktoberfest and attracts many tourists from all over the world

 Graševina is an ancient grape variety, grown throughout Central Europe, that is used to produce fresh and fruity white wines. Its origins remain unclear, however it is believed to be brought to Central Europe by the Romans. Graševina is the most popular white grape variety in Croatia, grown throughout the country, particularly in the eastern area of Kutjevo and Ilok.

 Rakija is a strong liquor, with alcohol content ranging from 40 to 60 percent, that is widely popular throughout the Balkans. Similar to brandy, it is originally made of fermented fruit, mostly grapes, but peaches, apricots, apples or figs can also be used. After distillation it is often mixed with other ingredients, such as sour cherries, herbs, honey or walnuts, and kept in wooden casks to improve its taste and colour. The most famous variety is slivovitz, produced from plums. Typical rakija is traditionally served in special small glasses together with typical Balkan dishes

Napravio: Dino Oreškovi ć