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Gregada
Gregada is a Croatian dish from the island Hvar Hvar (; Chakavian: ''Hvor'' or ''For'', el, Φάρος, Pharos, la, Pharia, it, Lesina) is a Croatian island in the Adriatic Sea, located off the Dalmatian coast, lying between the islands of Brač, Vis and Korčula. Approximately long, wi .... The dish most likely has its origins in Illyrian culinary traditions and is one of the oldest ways to prepare fish in Dalmatia. References Croatian cuisine Fish stews {{soup-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hvar (city)
Hvar (Chakavian: ''For'', el, Φάρος, Pharos, la, Pharus and , it, Lesina) is a town and port on the island of Hvar, part of Split-Dalmatia County, Croatia. The municipality has a population of 4,251 (2011) while the town itself is inhabited by 3,771 people, making it the largest settlement on the island of Hvar. It is situated on a bay in the south coast of the island, opposite from the other nearby towns of Stari Grad and Jelsa. The town of Hvar has a long and distinguished history as center for trade and culture in the Adriatic. A commune, part of the Venetian Empire during the 13th to 18th centuries, it was an important naval base with a strong fortress above, encircling the town walls and protecting the port. Cultural life thrived as prosperity grew, and Hvar is the site of one of the oldest surviving theatres in Europe, opened in 1612. The seven-hundred-year-old walls still survive, as do many of the noble houses and public buildings from 15th – 17th centuries. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croatian Cuisine
Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with Hungarian and Turkish cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian (especially Venetian). Coastal cuisines use olive oil, herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables, nuts) and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Illyrians
The Illyrians ( grc, Ἰλλυριοί, ''Illyrioi''; la, Illyrii) were a group of Indo-European-speaking peoples who inhabited the western Balkan Peninsula in ancient times. They constituted one of the three main Paleo-Balkan populations, along with the Thracians and Greeks. The territory the Illyrians inhabited came to be known as Illyria to later Greek and Roman authors, who identified a territory that corresponds to most of Albania, Montenegro, Kosovo, much of Croatia and Bosnia and Herzegovina, western and central Serbia and some parts of Slovenia between the Adriatic Sea in the west, the Drava river in the north, the Morava river in the east and in the south the Aous (modern Vjosa) river or possibly the Ceraunian Mountains. The first account of Illyrian peoples dates back to the 6th century BC, in the works of the ancient Greek writer Hecataeus of Miletus. The name "Illyrians", as applied by the ancient Greeks to their northern neighbors, may have referred to a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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