Few feelings can be compared to enjoying Slavonian-Baranja delicacies.

In addition to the abundance of the plain, the Slavonian-Baranja gastronomy is woven into the heritage of Slavic, Hungarian, Germanic and Ottoman cuisine. The local culinary pantheon consists of game, various fish delicacies (fish, carp on forks), stew, shepherd's pie, but also heavier food such as beans in a jar or dough dishes. A special place is occupied by cured meat cuts and homemade meat products: kulen (kulin), kulen's seka, sausages, cracklings, bacon. Their creation is preceded by the famous Slavonian pig slaughterhouse. Even if you help yourself to the pork slaughter with the ubiquitous brandy, this custom cannot really be said to be for everyone. But whoever visits it, can say that he experienced one of the key events in the folk life of Slavonia and Baranja. On the other hand, the places where those more inclined to "green" delicacies will come to their senses are the markets of Slavonian towns. At the largest one, Osijek, fresh food from the surrounding villages arrives from spring to late autumn. The short journey "from the field to the table" is one of the main reasons for the irresistible colors, smells and tastes of the Slavonian-Baranja cuisine.

A special dried meat delicacy is made from black Slavonian pig, also known as fajferica. When the hands of old masters mix the meat of this autochthonous Croatian breed with ground paprika from Baranja, art is created - Slavonian-Baranja kulin, a cold cut crowned with the mark of superior quality of a protected product of the European Union.

There are few feelings that can be compared to enjoying Slavonian-Baranja delicacies in the authentic ambience of local rural households. Scientists would say "synesthesia", and we say - kulen on the palate, in the nose the smell of a shepherd who "just isn't", in the ear the neighing of a horse, in front of the eyes of the wonders of the blossoming yard, and in the hands... well, a little more kulen, but also cheese , wine and fresh salads! Be sure that in this environment Beckett would welcome Godot, and even Proust wouldn't need seven volumes to find lost time. Moreover, in one of our most picturesque villages, Karanac, Baranja, it would already be waiting for him - at a full table, in the Street of Forgotten Time.

RECOMMENDATIONS OF TRADITIONAL DISHES

Hedonism for the palate

APPETIZER:

• Kulen
• Čvarci
• Langošice
• Dimljena riječna riba

MAIN COURSE:

FISH MEALS:

• Riblji paprikaš
• Perkelt od riječne ribe s tijestom sa sirom i slaninom
• Šaran na rašljama
• Smuđ na Orly

MEAT DISHES:

• Čobanac
• Grah u ćupu
• Paprikaš od pijetla
• Perkelt od divljači
• Pečena patka
• Jela od crne slavonske svinje

DESSERT:

• Taške
• Rezanci s makom
• Knedle sa šljivama

How do Slavonians eat? Every real meal starts with an aperitif - homemade quince, plum, pear, apricot, walnut or cherry brandy. Because it is a sin to try just one, and because of the beneficial effect of brandy on the mood at the table, toasts are made several times, just until one of the specialties described in the previous paragraph is brought to the table. Along with the main course, there is always a seasonal salad or pickled winter meat. No calories are spared on the desserts either - dumplings with plums, noodles with poppy seeds, taske, or jam with walnuts, it's up to you to choose and go for it. Even when the bagpipes play in the background, the tambourine plays, or the violin strums... The snacks just slide, and the wine... The wine flows.