Croatian cuisine is heterogeneous and is thus referred to as the cuisine of regions, since each region has its own distinct preparation traditions. Its trendy roots go back to ancient periods and therefore the variations within the selection of foodstuffs and sorts of preparation are most notable between those on the mainland and people in coastal regions. Mainland preparation is more characterized by the earlier Slavic and therefore the and also the contacts with the a lot of notable cuisine orders of nowadays - Hungarian, Viennese and Turkish - whereas the coastal region bears the influences of the Greek, Roman and Illyrian, also as of the later Mediterranean cuisine - Italian and French.
Cuisine of the regions
Croatian cuisine can, roughly summarized, be divided into some few regions that all have their specific cookery traditions, characteristic of the area and not essentially well-known in alternative parts of the Republic of Croatia. Meanwhile, however, most dishes are often found all across the country. This is often also why the various cuisines of Republic of Croatia are named "cuisine of the regions".