So Croatia is literally one of the first countries on my list I want to visit. I’ve heard such great stories about and seen so many travel documentaries about the beautiful Croatian coast, and the food is supposed to be similar to Italian. Over the past few years Croatia became a tourist destination, and they are determined to keep that status. There are good sides to this like Croatia economy and bad sides like the mass tourism that brings all the teenagers to Croatia to drink cheap alcohol.
Here are some things you probably didn’t know about Croatia:
- This is just a fun little fact I thought I’d share, as it turns out Croatia invented the necktie. During the Thirty Years’ War in the 17th century, the traditional small, knotted neckerchiefs worn by Croatian mercenaries aroused the interest of Parisians who for some reason immediately took to the new fashion accessory.
- That Croatia is the homeland of the famous merchant traveler Marco Polo. I thought he was Italian but apparently I was mistaken.
- Croatians can vote by the age of 16 provided they’re employed. If not, they must wait until the age of 18.
- The largest truffle in the world, which is 19.5cm long, 12.4 cm wide and 13.5 cm high, was discovered near Buje, Croatia. In fact Croatia has the largest truffle forest in the world!
- There is a compulsory 6-month military service for all boys over the age of 18.
- The highest quality tuna is farmed in Croatia, sushi chefs from the best restaurant in the world buy their tuna in Croatia, this tuna is not meant to end in a can or mixed up with mayonaise. No this is what you would call “The Good Stuff”.
When I bought the octopus I was very intimidated by it. I was soon scared to screw it up! Fortunately I didn’t! The food was awesome, just the natural juices that came out of the octopus itself! YUMMY! This is seriously one to remember. I got the idea after watching an episode of Anthony Bourdain in Croatia, I saw his reaction when he ate the octopus so that’s why I decided to give it a go!
This recipe is meant for 6 people
Ingredients: 1 kg of octopus, heads cleaned (learn how to do this right here), 500 gr potatoes, peeled, thickly sliced, 6 garlic cloves, chopped, 2carrots, thickly sliced, 60 ml(¼ cup) olive oil, 125 ml(½ cup) dry white wine
Preheat oven to 250°. Toss potatoes, garlic and carrots in a large bowl and season with salt and pepper. Transfer to a 40 cm baking dish, add oil and cover tightly with foil and an upturned stainless-steel bowl. (If you have a peka dish, or tajine, preheat it according to manufacturer’s instructions and place mixture inside it.)
Bake for 1 hour, then carefully remove the lid and pour over wine. Replace lid and bake for a further 30 minutes or until vegetables and octopus are tender. Serve with lemon wedges and crusty bread.