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petak, 8. lipnja 2018.

American Celebrity Chef, Author, Outspoken Adventurer & Television Personality Anthony Bourdain Championed Croatian Food

Well, with the unfortunate news today about the passing away of world renown American chef Anthony Bourdain,(aka the "Rock star of the culinary world", "Elvis of bad boy chefs" and the "Jim Morrison of Chefs" according to some press monikers), so it's probably a good time to just do a repost from his first visit to Croatia that he did for his show "No Reservations" on the Travel Channel from a few years ago.

I'm not going to get into the various rumours circulating around about the possible reasons behind his suicide, but let's just say that some parts of Paris these days can look more like Mogadishu and Tripoli and he did like his wine as everyone knows, so maybe he just had a bit too much vino to drink and well, maybe he just got very depressed very quickly etc, it's happened before in London and a number of other cities and that's just one rumour. Anyway, the cool thing about this Croatia episode was that he didn't go to any of the touristy hot spots going or fancy popular restaurants, or even to any restaurants at all, he didn't even go to any cities or towns to check out eateries, just mainly in the boonies away from the crowds after the busier tourist season along the coast. Instead the camera follows him and his guide around as he meets and talks to locals in the remote areas as well as fellow Croatian chefs. He gets his hands dirty while learning the behind the scenes stuff and tips about the various dishes, recipes...and wines of course. Even hunting for truffles, going to local fish markets, harvesting mussels and oysters, going on a fishing boat and gutting tuna and more. Not a restaurant scene in sight during the entire episode. (There's already plenty of those restaurant and eatery visiting videos and show episodes anyway, he instead goes right to the source gathering information and local tips from well before your food is presented on the plate).

Photo: Profimedia

All the internet news sites and newspapers in Croatia had articles about the news and praise for his work, even just his one Travel Channel Croatia episode did wonders bringing Croatian foods and the country to tens of millions of viewers, as just one example from

..."One of the most recognizable television personalities of the world, Anthony Bourdain, has died today in France. The tragic news has been confirmed by CNN network which stands behind many of his most known food series. Bourdain was known for his vast knowledge of cooking practices around the world, but became highly regarded for his sharp mind and witty approach. In many ways, he changed not only how people perceive food, but television shows at general. Always curious and respective, yet having an attitude of a playful bad boy on a grandiose adventure, Anthony Bourdain was inspiration to many of his viewers.

Bourdain was a dedicated world traveler, exploring the food offer wherever his voyages would lead him. No surprise, Croatia was among destinations he discovered as well. This happened during filming of his No Reservations series in 2012. The episode was very informative, and as Bourdain as you can imagine, promoting Croatian specialties such as truffle dishes or Skradin risotto as no other media has ever done.

Croatia Times always regarded Antony Bourdain as an ambassador of culinary culture and promoter of good living. Fundamentally, he was also a true friend of Croatia as a country and will be much missed. In decades that follow, his name will surely be recalled many times, especially in cases when prime delicacies will be served and glasses filled with delicious wine.

Thank you, Anthony. We won’t… can’t forget you."

Like I said during the filming of this Travel Channel No Reservations episode he spent the whole time along Croatia's Dalmatian coast, and was very impressed with the traditional food and dishes he tried throughout his time there, because before arriving he didn't know much Croatian cuisine at all. (“I can’t believe it took me this long … to get here. This is fucking awesome” is one of his quotes).

Another bonus about the episode was that the viewing public around the world learned more and got to see that Croatian food isn't just the already well known cabbage rolls and stuffed peppers, sausages, cheese, breaded veal, potatoes and smoked meats type foods, because Croatian cuisine is also known for it's various regional dishes and recipes, which is a good thing (because there's probably not much shrimp, crabs or oysters in the lakes and rivers more inland or olive trees, truffles or Paški sir either, which is the famous and special sheep's milk cheese that comes only from the island of Pag), and so he delved into the other maritime gastronomy that also goes back many centuries...the various fish and seafoods, more rice and pasta dishes, truffles, different cheeses, olive oils...and wines of course, because he liked his wines, and tattoos. (Actually come to think of it, since some nearby towns and cities along the coastal areas that Bourdain visited were medieval Croatian Navy ports and even official royal residences, you can be pretty sure that back during the Early Middle Ages that the Croatian Kings, Queens, Dukes, Princes, royalty and nobles ate their fair share of seafood also, I just don't know what their favourite recipes or dishes were because they didn't write them down, but I'll bet probably the lobster, shrimp and tuna were popular, and that they probably already had a herb garlic butter dipping sauce).

For these reasons Bourdain can rightfully be called one of the "real original celebrity chefs", because he wasn't just only in the television studios, with makeup on under the lights and fancy air-conditioned sets, show logo mugs and new crisp clean aprons/chef uniforms at all times, he was more like a hardened chef soldier on the front lines with his nose and hands in it all around the world, even rising from obscurity, washing dishes and shitty restaurants and diners, to eventually getting to the very pinnacle of what a chef is, that just about sums it up. As far as I'm concerned because of his promoting Croatian food and even the country to 10's of millions of viewers in North America and around the world, he should eventually get a big statue somewhere at one of the locations he visited, maybe holding a glass of wine in one hand and a platter of punjene lignje sa škampi, rižom i pršutom in the other. You can find the complete episode floating around here and there and it's pretty funny at times too, I just added an excerpt below. And since I haven't done a Croatian food post in a while there are some other previous post links at the bottom...

Anthony Bourdain Has No Reservations About Croatia

*Originally posted 2012.

This is one I enjoyed doing, I did a stint in the food service biz in the past, and graduated from a culinary college, so it's sort of up my alley.  My chef/instructor at the school actually highly recommended Anthony Bourdain's best selling first book "Kitchen Confidential" which was just recently released, so I went out out and bought it and was glad I did. (A really great book if you're thinking about making a living at becoming a professional chef. A lot of behind the scenes tidbits, the glamorous, unglamorous and funny tales from the underbelly of the restaurant biz, no punches pulled real tales of culinary life and experiences that you don't see going on when you're wowing about the pretty fake flowers in the restaurant or wondering why your red sauce is so watery and meatless etc)

Anyway, I added this full Croatia episode from his television "No Reservations"series below. He touches upon a whole bunch of stuff relating to his introduction to Croatian maritime cuisine.  Especially how freshness is sort of like one of the holy commandments of good seafood cuisine, as well as how the evolution of gastronomy, by using different ingredients and experimenting with flavours, really makes a person who knows what they're doing in the kitchen, sort of like an artist. Croatian cuisine is like that all along the Croatian coast. Sure, you can buy frozen seafood in the grocery stores, but it's the fish markets that are the place to go for the good fresh stuff, and no serious chef or cook would look elsewhere for their seafood ingredients. (Some hot babes shop and work at the fishmarkets too btw, very important to know). Most of the seafood you will buy probably came out of the sea just a few hours ago if you go first thing in the morning, maybe even less than that as throughout the early part of the day more fish is brought in. From lobster, crabs, oysters, shrimp, clams, mussels, octopus, squid, and too many types of fish to mention. I added a couple of photos from my stop in Rijeka last summer, where I visited the downtown fresh fish market HERE.

This episode was filmed in the early autumn in the coastal Istra and Dalmatia region after the peak summer season, because it gets crazily packed along the coast at times then. He picked a good time to go, avoiding the masses and really having a chance to breathe it all in and explore. He's not afraid to get his hands dirty, travel along with and joining the people who help to bring those awesome tasting meals to your table. For example going near the medieval hilltop town of Motovun to hunt for truffles instead of the more popularly known Motovun Film Festival, checking out oysters and mussel farming near Rovinj instead of the Red Bull Air Races, picking fresh scallops from the scallop trees, trying out various freshly made Croatian pastas, he heads down the coast to the historic city of Zadar but to instead do some nearby tuna fishing...and eating etc. (Interesting side note, Motovun is also the setting for the well known local Croatian folk tale and legend of Veli Jože who lived there during the Middle Ages, his name literally meaning Big Joe/Giant Joe, supposedly he was a good natured giant type peasant stronger than a bull and made Andre the Giant look like a wimp, he could pull out tree stumps roots and all and pull in large nets full of fish with his bare hands, there are even local camp sites, restaurants, cheese and food products and the largest and most powerful floating crane in Croatia and the Adriatic was named after him, as well as an early 19th century children's book based on his life). There's some funny parts in the episode too as is usually expected. I was lucky enough to have spent 2 complete summers in Rijeka as an 11 and 12 year old, and that's when I first got introduced to authentic Croatian coastal fresh seafood cuisine from an Aunt, and other relatives. This is the 8th season of Anthony's television program, glad he finally had a chance to check out for the 1st time and experience part of Croatia's coast and gastronomy. Hopefully down the road there will be another episode with in Croatia but focusing on the central/northern cuisine around the capital city of Zagreb and the Slavonia and Zagorje regions, because it's amazing with delicious dishes and recipes too...

No Reservation's Croatia Episode: Just the One-Liners

 [Photo: Travel Channel]



No Reservations host Anthony Bourdain found himself in Croatia on last night's episode, where he swam with fish, hung out with Schatzi the truffle-hunting wonderdog, ate a bunch of seafood, and drank way, way, way too much of the local wine. Below, the Quotable Bourdain — feel free to add your picks in the comments.

1) On drinking too much wine in Croatia: "Everything was beautiful in Croatia, but people got hurt."

2) On harvesting mussels: "Deep below the surface of a long fjord, bags hang like dead gangsters in the murk."

3) On his first day in Croatia: "Time to get fucked up. And not for the last time, for sure."

4) On preparing mussels: "You could train a chimpanzee to do this eventually. Personally I wouldn't want a chimpanzee's hairy paws on my mussels."

5) On things he's afraid of: "I'm afraid of clowns. Nurses' shoes. Mimes. Ooh, I can't get out of the box."

 “I can’t believe it took me this long … to get here. This is f*cking awesome.”

Tony couldn't believe the hot ass and tits on that chick selling the clams. He took his time eating his oysters real slow.

6) On Steven Seagal's hair: "Steven Seagal. Just looking at that hair. It's like what the fuck happened to that guy's head? Looks like a possum died on his fucking head. It looks like a possum tried to fuck his head and died, mid act.

7) On Schatzi, the truffle dog: "Schatzi here is a truffle seeking missile, a four-legged drone equipped with the latest in high tech devices from our tech nerds: doggie cam."

8) On alternative methods for finding truffles: "Is there a truffle seeking application for the iPhone?"

The scene of the morning after spending time with the scallop and shrimp fishmarket girls at the hotel room.

9) On Schatzi's truffle discovery: "The odds were stacked against us. Our stunt truffle was ready to go. But noble Schatzi didn't let us down."

10) On truffles in Croatian restaurants: "Klaudio's place, Mondo Konoba, cooks them all sorts of ways, and for the price of what you pay for some burgers in Manhattan."

11) On growing up in truffle country: "Even in this area it's still a luxury, right? Kids don't grow up going, 'Ugh, truffles again? Mom!'"

Driving down the coast to visit one of Croatia's reportedly best restaurants that is tucked in among one of the less populated yet scenic areas of the Dalmation coastal region. 

12) On truffle oil: "If I have a mission in life it's to let people know that truffle oil is fucked up."

13) On a restaurant that's famous for serving "trash fish": "Correct me if I'm wrong: this fucker comes along, puts you on TV, and now you're packed the entire summer? You bastard."

14) On lobsters: "Lightly dressed raw lobster, so fresh it's still moving. Bastard's looking at you while you eat its lower half."

15) On monkfish tripe: "That sounds about as appetizing as getting into an elevator after the Situation hot boxed it, but you know what? It's awesome."

16) On fish tripe: "That's the first time I've ever had that, anywhere on Earth. I've never had that, even in China."

The scene where Anthony jumps into the sea and wrestles barehanded with the giant octopus that was attacking the boat, later he was swallowed by a big fish but luckily was burped out after 3 days and then the episode filming continued.

17) On a bluefin tuna farm: "An underwater farm, where sushi on the hook, so to speak, swims happily by, frolicking just below."

18) On the ideal tuna farm SCUBAing mindset: "I wish I was tripping. That would be kind of cool. Big fuckers looming up at you from below."

19) On why tripping at the tuna farm might not be such a good idea after all: "Do tuna have penises? Do we know? I am not getting anally raped by a fucking tuna. Is this mating season?"

20) On how to get tuna to spawn in captivity: "I'm telling you: Barry White, vodka, and Red Bull."

Taste testing some creative seafood dishes in a private wine cellar turned into a spur of the moment restaurant table, again with plenty of different wines. 

21) On his guide's poor driving skills: "I brought the hacksaw and the quicklime, so if we hit anybody we can pretty much dispose of their body."

22) On parties: "An entire beachload of heaving, half-naked, oiled breasts? No, I'm over that, man."

23) "Reading" the local newspaper's story about him: "Supernaturally endowed American chef Anthony Bourdain, said to be possessed of a freakishly large penis, his culinary skills often mentioned in the same breath as Thomas Keller, Alain Ducasse... Linked with Lindsay Lohan, Kim Kardashian, and Snooki from Jersey Shore? What kind of yellow journalism do you have here?!"

24) On Croatian food: "If you like food, and you haven't come here to eat, you're missing the fucking boat."

A funny scene from the episode where he drank way too much wine.

25) On Croatian wine: "I want to bathe in this. I would like to frolic in this wine. Where's my toga?"

26) On a meat risotto dish: "I didn't bring my bathing suit but I'm thinking about jumping in there."

27) On falling over after drinking a bunch of wine: "Somehow, I don't know what happened, even though we're trained chefs and drinking professionals, things must have gotten past us. Because we went outside for some air and the next thing you know, the world turned and the floor came up."

An excerpt from the episode of "No Reservations" along the Croatian coast. (this where the private wine tasting in a cellar turns into an impromptu restaurant table, then more wine and you know the rest)

Chef on the Small Screen:

Anthony Bourdain No Reservations: Floored in Croatia

Tony's on a boat..after eating a lot of seafood. The Travel Channel.

Despite Outspokenness Over The Years, Anthony Bourdain Champions Croatian Cuisine


Croatia at first may not seem a prime vacation destination idea, but in reality it's the 18th most popular tourist destination in the world. Beaches, mountains and plenty of leftover shrapnel works, it seems.

Tony is on the Croatian coast, on the Adriatic sea. The mostly temperate climate and relatively clean waters yields tons of mussels and oysters. "Welcome to Tony's raw bar," he tells us as he eats copious amounts of the bivalves, then washes them down with grappa (more about the wine later). As his new friend Mate Jankovic from MasterChef Croatia (yes, Virginia, there really is a MasterChef Croatia) makes a mussel dish using olive oil, breadcrumbs, and white wine, Tony says you could train a chimpanzee to make these mussels. But you really don't want their hairy paws in the food. A combination of the grappa and the thought of primates in the kitchen makes Tony admit his two real fears in life -- clowns and Steven Segal's hair which looks like a possum fucked on his head.

Allow me, for a moment, to point out to Bourdain that Croatia was ravaged by a terrible war for independence in the not-too-distant past. Yet he was witty and snarky -- a crime that he accused me of just last week.

"Lobotomizing a tuna. As easy as confusing a Kardashian" -- Tony Bourdain.

Want a reason to go to Croatia? How about white truffle hunting? Tony points out that Shotsy the wonder pooch is a champion white truffle sniffer. The fungus goes for about $55 an ounce and grows in a state-owned forest. Anyone can come searching for them. But Shotsy has the best chance of getting one. Equipped with a doggie cam, he sniffs until he finds one. It's tiny. It's probably worth about $200. It's used in abundance at the Mondo Konoba restaurant, where you can find truffle omelets, truffle pasta, and truffles with truffles -- all for about the price of a burger in Manhattan (or Miami, for that matter). What do we learn? Truffle oil is bullshit.

Like I mentioned above, some pretty hot chicks shop and work at the fishmarkets. Check out the babe in the pink top.

Lotsa oysters, and wine of course.

We now get to the Tony-on-a boat sequence. There's a wind from the north blowing and it's cold on on the water. Tony's not fishing for the money fish -- sea bass. He's out to catch the shit fish that fishermen eat -- small sharks, mullet, bonito. These are the new "in" fish in Croatia: seared bonito, raw lobster tail (still moving), shark liver pate, and monkfish tripe. Tony's never had fish tripe before. Fish brains and sperm? Why yes! But never tripe. And I'm thinking that the only way I'd eat fish sperm is if I were lost at sea with only my docksiders and a big tub of fish sperm to eat. After the shoes were ingested, I might go for the sperm. What would it take for you to eat the fish sperm?

His visit and television series was covered in the Croatian newspapers. 

A visit to a tuna farm and Tony literally swims with the fishes. Which is what many chefs in New York wanted him to do figuratively when Kitchen Confidential came out, so it all comes full circle. Speaking of circle -- these tuna are high grade sushi tuna, designed to die and be sent to the famed seafood markets of Japan. Tony demonstrates how they're killed and it's pretty barbaric. Hooked by the eyeball, the tuna is dragged up and a spike is inserted into its brain. "Lobotomizing a tuna -- as easy as confusing a Kardashian," Bourdain states.

Apparently Tony can read Croatian, because he's in the local paper and helpfully translates an article that states he has a freakishly large penis and is shacking up with Lindsay Lohan. More seafood, with a little lamb tripe and a lot of wine.

Croatian chefs (Tom Gretić, Mate Janković, Denis Zembo and David Skoko) and Anthony Bourdain playing tough.

So let's get to the wine. And the war. This particular winery has been around for five centuries. The vines are grown at basically the same soil and latitude as in Tuscany. Which makes for amazing product. The winery was burnt down during the war, but it's been rebuilt and no one really wants to talk about the time neighbors fought neighbors. So they drink more wine. And more wine. And Tony's down. Like Dean Martin always said, "You're not drunk as long as you can lie on the floor without holding on."

One last boat ride before we leave. "If you haven't been here, you're a fucking idiot", says our intrepid traveler, as he drinks in the sea air to alleviate his wine-induced hangover.

I thought I'd add this amusing vid featuring the Croatian chef Mate Janković from Anthony's above Croatia episode, and who's also a judge on the Masterchef Croatia television program. Some scenes of the market place in downtown Zagreb and discussing food, sex and aphrodisiacs. (In Croatian)

Related previous posts: masterchef-croatia-on-television

I decided what the hell and updated with a previous post from a few years ago, because like I already mentioned Croatian cuisine isn't just about the already well known cabbage rolls and stuffed peppers, sausages, cheese, breaded veal, potatoes and smoked meats type foods, that's important to know. This is not one of the bigger more well known events some of which I've touched upon before, or one where the shit gets fucked up or the peeps fuck the shit up and all that, but a small more cozy laid back ambiance interesting food event that even takes place out in the boonies, and because during the "No Reservations" episode Bourdain did try out some freshly made Croatian pasta and seafood pasta dishes while filming in this area...

Photos Of The Day:...2nd Annual "Festival Of Pasta" In Istrian Peninsula Town Of Žminj Croatia

Locals and lately a growing number of foreign tourists, checking out the various pasta grub to sample.

*originally posted 2015.

As promised a few weeks ago, here's this week's edition of my Sunday "Photo Of The Day" post. This one is not that big of a deal, I'm staying away from the more larger and well known popular events going on right now, besides some of them I've already talked about. These are pics from just a small local event that took place between June 27th to July 5th. It took place in the very small municipality of Žminj, located in the Istrian Peninsula region of Croatia, close to the coastal towns of Poreč and Rovinj.

Croatian history in the Istrian peninsula extends back to the Early Middle Ages when the Croat tribes arrived from areas north of the Danube and Carpathians in the 6th-7th century and especially during the medieval Croatian Kingdom centuries, and the local history since then has been very eventful. According to the latest census figures, today Žminj has a population of about 3,500 with around 81% or 2,795 being Croats, and the total population of the whole Croatian county of Istra is 208,055 which amounts to just 4.85 percent of Croatia's entire population, as most of the population in Istra county lives in the larger coastal towns and cities such as Pula, Poreč, Rovinj, Umag, Novigrad etc. Because of the eventful history especially from Habsburg Monarchy empire times, there are smaller minorities in all the later independent countries in this area of Central Europe, and in this municipality of Žminj also, they are mainly Italian, Slovenian, Hungarian (mainly from the Baranya) with smaller numbers of a few Slovak (mainly from Nitra), Poles (mainly from Silesia), Czech (mainly from Bohemia), Ukrainian, Romanian (mainly from Transylvania), German, (mainly from Bavaria), Macedonian, Bulgarian, Austrian, (mainly from the east Tyrol and Burgenland), Ruthenian, Russian, Montenegrin and even a small Jewish minority that all makes up the remaining few percent. For this reason the Croatian county of Istra is the most multicultural region of Croatia and has today become fairly well known outside of Croatia also, which has contributed to it becoming a fairly popular area for summer tourists. (I think they probably stayed behind because of the pasta and Škampi na buzaru, or maybe the beers and liquors too, probably a bunch of reasons actually). One of the first Croatian language newspapers "Naša sloga" was published in the Istra region in 1870, printed in the city of Pula. Istra is also represented by one of the Croatian historical regions shields in the crown over the modern day official Republic of Croatia coat of arms and flag, (along with a shield for the region of Dalmatia, Slavonia, Dubrovnik and another old historical Croatian CoA, example, the goat symbology started making an appearance in documents only in the 17th-18th century during the Habsburg Empire era and is thought to be connected to the ancient Illyrian tribe that once lived there in antiquity, as well as that goats for many centuries were plentiful in the area and important for milk/cheese and economy etc, so as a local cultural symbology also, that's you're Croatian history lesson of the day).

(Which reminds me, during my last time in Croatia on my coastal tour I stayed in Split for a few days, and the same thing applies. Since I was already having my fair share of the more well known readily available Croatian foods, we decided to go to a restaurant and I went for a seafood pasta dish and platter thing. And just like in the Istra region, the shrimp, oysters, clams, lobsters, fish and all the seafood is fresh, I'm talking freshly netted and many times straight out of the Adriatic sea quite probably just hours ago. The seafood used in the pasta dishes or any seafood meal there is mostly caught nearby, as in not imported frozen from the other side of the world, same thing goes for the nearby fish markets too. good to know. When I was in Rijeka I was tempted to go Pula, Poreč or Rovinj for a few days because it was just a few hours away, but then that would have ruined already scheduled plans and meetings in Split and Zadar, but Istra is still on my list).

This year was actually only the 2nd edition of this particular event and I must say it looked pretty interesting, celebrating local foods, music, wines, cheeses and of course the pasta dishes. The Croatian coastal areas and the Istrian peninsula especially, is known for their various pasta dishes, especially again the various seafood pasta dishes. This is the case in the neighbouring Slovenian Istrian coastal area also. That's why it's called "Festival Pašte". (pronounced Festival Pash-te in Croatian). Maybe some people didn't even know that we eat and make various pastas in Croatia and have for many centuries. Heck, large parts of Croatia have been eating pasta and seafood even long before Chef Boyardee discovered America or Kraft Dinner, and long before anyone was eating it in Chicago, Los Angeles or New York restaurants also.

The Istria (not to be confused with Austria) peninsula region of Croatia and location of Žminj. Because of the hills and valleys landscape, ample wines, wineries, traditions in art and culture from Middle Ages and Renaissance times, Istra can sort of be considered as the Croatian Tuscany, Ortenau or Provence.

The historic overall larger Istrian peninsula area has parts today shared by 3 countries...mostly by Croatia as well as Slovenia and Italy to the north. The name of the region is derived from the Histri who were an Illyrian tribe in antiquity, the Romans described them as a fierce tribe of pirates and it took two major military campaigns to finally defeat them in 177 BCE. Istria (or just Istra in Croatian and Slovenian) after the fall of the Roman Empire around 476 was for a time part of the Ostrogothic Kingdom, then Lombard Kingdom, then the Frankish Carolingian Kingdom under Carolus Magnus (Charlemagne) took control, then it was incorporated as part of the Croatian Kingdom realms, and that's just up to the 12th century. After the Croatian Kingdom joined Hungary in a political union around 1102, it was ruled back and forth by Croatia-Hungary, Holy Roman Empire, Venice, Habsburg Monarchy and eventually back to Croatia again, that's the basic gist of it.

The Istra region within the Croatian realms which bordered along the periphery of the Carolingian Empire, seen located within the continental political and monarchial map of 9th-12th century Europe approximately during the times of Duke Vojnomir (reigned 791-810) Duke Vladislav (reigned 821-835) Duke Trpimir I (reigned 845–864) to Duke Branimir (reigned 879–892).

That's about it. I saw a couple of cool pics at the one news site that I came across and then by chance came across a bunch of others from their Facebook page, so I figured I'll throw some of them in here. Overall it just seemed like a cool idea, a little known local event in a tucked away location hardly anyone knows about, a cool environment to hang out at, and then sample and try out various pasta dishes on top of it all, Including pics of the Croatian boys and girls in the traditional folk costumes dancing and building up an appetite to eat delicious pasta dishes afterwards, and even learning how to make it. Basically it's the same as hanging around at your local 7-11, mall, donut shop or tavern, except it's more Croatian pasta themed and has a few more balloons. (Interesting side note, not far from this Žminj is another small township village of Kringa, where events in 1672 resulted in the first documented case of a vampire, you can read more at the link if you dare). As mentioned, this is only the 2nd edition of this event, but I see it becoming even more popular down the road, next time they should have. More information at the links...


More information:

First pasta festival info:


(If you want to learn more about Croatian pasta dishes or try the recipes, this link
should help you along)

Images are in no particular order, and you'll have to Google around if you want any of the recipes. (WARNING - contains graphic images which may give you serious munchies).

A recent related post about a Croatian girls folk costumes event HERE in case you're interested.

Dressed up like medieval peasants and peons singing for their pasta, pass the mead you uncouth saucy knave.

Musical entertainment pasta eating music included among others the local Cool Jazz Quartet (below) and the Zagreb based act the Roomors.

One of the locally made brands of Croatian pasta. 

Some footage from this year's 2nd annual Festival Pašte in Žminj, even some American tourists came down for the fine tasting grub.

Of course you gotta have wine, what's a pasta festival without wine? (see interesting related croatians-world-lists-alcohol-drinks)

Like I said, you'll have to Google around if you want the various recipes.

An area was also set aside for local kindergarten kids to learn about how pasta is made, a good option for future chef wannabees.

The local area around Žminj is also known for their quality wines, cheeses, olive oils and especially truffles. Back in the Croatian Kingdom medieval times, wines, cheeses and olive oils were sometimes used to barter between folks, aka the barter system.

I guess I should also remind the readers since there's misinformation floating around, that there is no Croatian pasta festival taking place in Ukraine, trust me that's a good thing. The fellow below is instead part of the Serbian-Balkan Pasta Festival in Ukraine and not this pasta festival, it's true I know what I'm talking about.

There was medieval pasta music played all through the night and everyone lived happily ever after, pass the mead you uncouth saucy knave.

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