http://konoba.net/en Konoba.net is a gastronomy and restaurant guide for Croatia. It shows what to eat and drink in Croatia. Thu, 18 Oct 2007 12:00:34 +0000 http://backend.userland.com/rss092 en Every town in Croatia has at least one marketplace to which the rural homesteads from the surrounding areas bring their fresh produce. As recently as the end of last century it seemed that cheap food of dubious quality, arriving from the world markets, would spell curtains for the small producers of ... http://konoba.net/en/croatian-markets/ Today, there is a veritable pleiad of new culinary stars of the younger and middle generations in Croatia. Their number is directly related to the very dynamic national gastronomic stage which permits them a wide scope of research and experimentation. It also prompts them to reassess the culinary heritage of ... http://konoba.net/en/new-generations-of-croatian-chefs/ The entire Adriatic area is inhabited with people who find it hard to imagine life without Swiss chard, so much that some have, in fact, suggested (not entirely tongue in cheek) that this plant is of such importance for the Croats, particularly those living by the sea, that it should ... http://konoba.net/en/blitva-swiss-chard/ The majority of gourmands regard food prepared under a peka as the ultimate in grilled dishes. This simple accessory – a simple domed lid – can be made of metal, thinner or thicker, often of cast iron, but true connoisseurs are particularly appreciative of the earthenware peka. Food cooked under ... http://konoba.net/en/peka-baking-lid/ Although somewhat less varied than grilling, the spit also allows for the preparation of many dishes: from small ones of poultry to massive ones of oxen. Spit roasting is common all over the country and is the main feature of catering establishments along the arterial roads, where spits function as ... http://konoba.net/en/razanj-spit-roasting/ There is practically no food which Croats would not prepare on a grill (roštilj) in the continental part of the country, or on gradele - its counterpart on the coast. And preparation is equally varied everywhere. All the better parts of meat are grilled, the meat coming from practically all kinds ... http://konoba.net/en/rostilj-and-gradele-grill-roasting/ The meal taken between breakfast and lunch is a very important and much cherished Croatian custom. In the Zagreb region and in some parts of the central region this meal is called gablec, along the Adriatic coast – from the Istrian peninsula to the Dubrovnik region – this vital social ... http://konoba.net/en/gablec-and-marenda-mid-morning-snack/ Among the most successful revivals of ancient agriculture is the regeneration of olive production. There are olive groves extending from the westernmost areas of Istria, down the length of the coastline, including both large and small islands, down to the eastern borders of the Dubrovnik region, with new groves being ... http://konoba.net/en/olives-and-olive-oil/ No mushroom hunting adventure is more exciting than the hunt for morels, and he who hunts the morel, this magnificent mushroom, is a very special person. In order to succeed, he is prepared to do what other mushroom gatherers don´t even think of. This is a strange mushroom which likes the ... http://konoba.net/en/smrcak-morel/ Horn of plenty is a mushroom which practically cannot be mistaken for any other. This mushroom is difficult to find, but once you do find it, you realize a funny fact - you are, actually, surrounded by them, as if on a large, black carpet. The Swiss call it “Poor ... http://konoba.net/en/crna-trubaca-horn-of-plenty/