http___lika-gastro.com_page_proslavljeni-tradicionalni-okusi_1.xml
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Tradition of Food Preparation Tradition of Food Preparation Cuisine of the Lika region reflects living habits of all that inhibit the mountain, forest and the pasture, who experience short summers and long cold winters that constrain variety in the choice of food. This cuisine is distinctive because of its simplicity (cooking and roasting on open fire), while everyday meals contain mainly continental ingredients such as corn flour polenta, cooked potatoes or potato halves baked with skin (pole), sauerkraut, beans, goat and cow milk, along with the exquisite cheese (fermented cheese called basa and smoked cheese), veal, venison, pork and mutton. This area is also rich in mushrooms, herbs and it is also well known for its strong plum grappa, berry liquors and the ones mixed with honey. The ecological paradise of Lika and the region as a whole is still an insufficiently exploited area, particularly the Gacka fields. Lika is an enormous reservoir of drinking water that is becoming more sought for in the world, and, along with oil, is becoming the most important renewable energy sources. Renowned traditional tastes CHEESE Sheep, cow and goat milk comes from grassy fields of Lika and the stingy macchia on the island of Pag and from it we get various kinds of cheese. They are used in the Lika cuisine in the preparation of various salty and sweet specialties. Well-known cheese sorts: škripavac basa Krasno Velebit Pag POTATOES The potato has for centuries been the most represented alimentary. The early red potato contains less starch and is suitable for baking, salads and casseroles. The yellow and white potato contains more starch and it is suitable for mashed potatoes and homemade noodles. It is better to cook it unpeeled in order to preserve its nutrients. Potato salad should be seasoned while the potatoes are warm and then left to stay for an hour before being served. Warm milk should be added to the mashed potatoes because cold milk makes it cloddy and tough. Well-known dishes: potatoes with bacon, potatoes with all types of sauces, roasted potatoes and pole (potato halves baked with their skin). LAMB Lamb meat from Lika and Pag is known by far for its taste and delicious smell. It is traditionally prepared on an open fire or in a pot combined with various other meats. Well-known dishes: spit-roasted lamb cabbage and meat stew boiled lamb Lika pot FISH Trout from clean rivers and lakes in Lika (Gacka and Lika rivers) along with the sea fish from the island of Pag are excellent specialties for the lovers of a more “light” cuisine. Well-known dishes: baked and boiled trout, trout pâté, marinated fish from Pag. DRINKS According to a tradition a sip of homemade grappa is welcome before every meal: šljivovica (plum, juniper or grape brandy), and, depending on the region, the meal usually ends with Velebit beer or a glass of Pag wine named žutica.
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Proslavljeni tradicionalni okusi Tradicija pripremanja jela Kuhinja Like odražava životne navike života na planinama, među šumama i pašnjacima na kojima su ljeta kratka, a zime hladne, što ograničava raznovrsnost ponude hrane. Ova se kuhinja odlikuje jednostavnošću (kuhanje i pečenje na otvorenoj vatri), no svakodnevna jela uglavnom sadržavaju kontinentalne proizvode – pura (ili palenta), kuhani krumpiri ili polovice krumpira pečene zajedno s njihovom ljuskom, kiseli kupus, grah, kozje i kravlje mlijeko te izvrsni sirevi (fermentirani sir zvani basa i dimljeni sir), meso, janjetina, ovčetina, svinjetina te divljač. Ovo je područje također bogato gljivama i samoniklim biljem, a poznato je i po izvrsnim jakim rakijama šljivovicama te rakijama od šumskoga voća ili onima miješanima s medom. Lička se kuhinja susreće i u području Plitvičkih jezera, a s privatnih štandova uz cestu može se kupiti izvrstan domaći sir. Proslavljeni tradicionalni okusi SIR Ovčje, kravlje i kozje mlijeko od travnate Like do škrte makije s otoka Paga od kojega se dobivaju raznoliki sirevi te njhova primjena u kuhinji za izradu najrazličitijih slanih i slatkih delicija. Poznati sirevi: škripavac samokis gačanski lička basa krasnarski velebitski primorski paški sir KRUMPIR U Lici je krumpir bio i ostao glavna namirnica koja se najčešće upotrebljava u pripremanju jela. Poznata jela: krumpir sa slaninom ili žmarama krumpir u svim varivima popečci od krumpira pole JANJETINA Lička i paška janjetina nadaleko su čuvene po okusu i mirisu. U skladu s tradicijom pripremaju se na otvorenoj vatri ili u loncu u kombinaciji s ostalim vrstama mesa. Poznata jela: janje na ražnju kalja - janjetina na lešo lički lonac RIBA Pastrve iz čistih rijeka i jezera u Lici i Gackoj te morska riba s otoka Paga odlični su specijaliteti za ljubitelje «lakše» kuhinje. Poznata jela: pečena, kuhana pastrva pašteta od pastrve saur s otoka Paga PIĆE Prema tradiciji prije jela popije se gutljaj domaće rakije: šljivovice, šmrike ili loze, a jelo se završava ovisno o području; velebitskim pivom ili čašom paškoga vina - žutica