Traditional food is among the greatest appeals of a destination. ... Croatia’s food is an amalgam of different culinary influences: Italian, Turkish, Central-European.

If you’ve ever been to a Croatian’s house, you will know that one thing is true – we’re a hospitable nation. Gost (“guest”) ...

It is traditional for pigs to be dispatched in the winter. When pigs are killed in the summer, it is extremely rare that krvavica is made, as the weather is too warm for its production. Therefore ...

East Croatian cuisine is heavily influenced by the Hungarians, who once ruled the region, and the food is spicier than in other areas, with garlic and paprika staple ingredients.

And the queue at Croatian bakeries around 9am can sometimes be just as busy as at lunchtime, with people buying sandwiches, strukli, baked pancakes or kiflice that will keep them going until lunch.

Shaped Croatian gingerbread cookies – ‘licitarsko srce’ which translates loosely as ‘licitar hearts’ – are baked and dried before being painted with colored frostings and decorated.

Wilson discovered a food culture virtually untouched by modern technology: fresh blood sausage, homemade sauerkraut, hand-picked wild blueberries, and a cache of traditional Croatian recipes.