Taste Hvar - Cooking Class Tour

This tour will take you to a small village on island Hvar where you will pick herbs from the garden and be taught how to prepare traditional lunch… and enjoy it afterward.

Your taste buds will be treated with a palette of traditional food... starting with cheese... olive oil... homemade pasta… wild boar… peak... rožata... grappa... wine... and much more.

Itinerary:

Transfer to village

Welcome drinks and appetizers

Picking up the ingredients for cooking

Cooking lesson

Lunch/dinner

Transfer back to port

Included:

Guide, transport, appetizers, cooking class, three-course lunch/dinner, drinks

Explore More About Cuisine of Croatia:

Croatian cuisine is heterogeneous and is known as a cuisine of the regions since every region of Croatia has its 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 the 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 the 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 cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices.

Charcuterie is part of the Croatian culinary tradition in all regions. Food and recipes from other former Yugoslav countries are also popular in Croatia.

Pasta is one of the most popular food items in Croatian cuisine, especially in the region of Dalmatia. Manistra na pome (pasta with tomato sauce) is a staple. The other popular sauces include creamy mushroom sauce, minced meat sauce, and many others. Fresh pasta (rezanci, krpice) is added to soups and stews, or prepared with cottage cheese, cabbage, or even walnuts or poppy seeds. Potato dough is popular, not only for making njoki (gnocchi), but also for making plum or cheese dumplings which are boiled, and then quickly fried in breadcrumbs and butter.