GUŠCIJI PAPRIKAŠ Guščji paprikaš is a traditional Croatian stew originating from Slavonija and Baranja region, and it is especially popular in the city of Županja. The stew is made with goose meat, onions, fat, water, carrots, parsley, celery, and paprika powder.

Near the end of cooking, small noodles made with eggs, flour, and salt are added to the pot and cooked until they float up to the surface. The dish is quite old, originating from the times when the field workers went out to harvest. For breakfast, they would eat various cold cuts and drink šljivovica, while guščji paprikaš was reserved for lunch, prepared in large amounts over an open flame.

POŽEŠKI PIJANAC
Pijanac is a traditional cake originating from the city of Požega. The cake is made with flour, eggs, egg yolks, fat, and sugar. The dough is then cut into pieces which are shaped into coils with a hole in the middle. After the cakes have been baked, the tops are dunked into egg whites and sugar, and they are then left to dry in the oven.

In the past, pijanci were traditionally consumed in the afternoon while drinking wine with friends and neighbors, and the cakes used to be dunked in wine before consumption, hence the name pijanci (lit. drunks).

SALENJACI These traditional Slavonian pastries take their name from the Croatian word salo, meaning leaf lard. Typically filled with homemade apricot or plum preserves, salenjaci are traditionally made in wintertime, especially during slaughter season when there is an abundance of fresh lard available in Slavonian households.

Besides leaf lard as the main ingredient, it is the method of folding the yeasted dough that is key in achieving the leaf-like appearance and texture of the so-called Croatian croissants. While they are still hot from the oven, salenjaci are dusted with icing sugar and eaten warm, though they will keep fresh and succulent for days.

FUŽI :Boil the water for the fusi and add a bit of olive oil, then proceed to cook them. Rinse the cooked fusi with warm water and add a spoon of olive oil and a little of the water from the cooking. Rend the truffles and fry them for a few minutes on butter, then add cream. When the cream becomes dense (add wine if it’s too dense), add the salt and pepper, yolk and give it a good mix. Pour the dressing over the pasta and sprinkle with grated parmigiano.

HROŠTOLE :ift the flour on the table. Make a well in the center of the flour and add sugar, olive oil, marc brandy and pinch of salt. Knead into firm dough and divide into parts. Roll out and cut these into strips. Fold them as desired. Deep fry in hot oil until a light golden colour. Sprinkle the fried fritters with castor sugar.

ARTICHOKES :Clean the artichokes and cut off the tops. Stuff the mixture of breadcrumbs, chopped parsley and garlic, salt and pepper into the artichokes. Put the artichokes into a pan with olive oil, add water and cook them gently at moderate heat, covered with a lid, until they soften.
Serve with polenta.

ZELENA MANESTRA

With the earliest written records of the recipe dating back to the 15th century, zelena menestra, literally translated as Green Stew, is a one-pot meal founded on three basic ingredients: meat, potatoes and cabbage. Various types of cured meat like ham, bacon, sausages, and dried mutton are often used, giving this dish a smoky and salty flavour.