Top 21 Traditional Foods
in Virovitica-Podravina County

Virovitički sataraš is a Croatian appetizer originating from the city of Virovitica, hence the name. It consists of vegetables such as onions, pumpkin, tomatoes, and bell peppers that are sautéed in lard and flavored with garlic and parsley. The dish is traditionally served warm, and although it is classified as an appetizer by the locals, Virovitički sataraš also makes for a great side dish accompanying various meat dishes.Expand

Juha od suhih gljiva is a Croatian soup made with a variety of dried mushrooms as its key ingredient. The soup is especially popular in the Virovitica area. It consists of dried mushrooms (oletus), butter, onions, water, flour, heavy cream, and pumpkin seed oil. In order to prepare it, the mushrooms should first be boiled and chopped, then added to onions which have been sautéed on butter and combined with flour. The concoction is cooked in water until the mushrooms become tender. Vinegar is added for a slightly sour flavor, and the soup is traditionally flavored with heavy cream before serving.Expand

This dish is especially popular in the Croatian city of Virovitica. It consists of thinly sliced veal that is covered with sautéed rice and onions, tied with a string, rolled in flour, then fried. The meat is covered with stock and cooked until fully tender. The string is removed, and the meat is then placed back in the pan with all the leftover juices. Heavy cream is added to the pan, and the dish is ready to be served, preferably with potato dumplings on the side. Although veal was often used in old recipes from Virovitica, it can be replaced with chicken, turkey, or pork in the preparation of this dish.Expand

Riba sa slaninom is a Croatian dish that is especially popular in the Virovitica area. It consists of trouts filled with slices of bacon, herbs and spices. The fish is baked in the oven, and during baking, it is regularly drizzled over with melted butter. It is recommended to serve the dish with dumplings on the side.Expand

Pohani V is a specialty of the Croatian city of Virovitica. What makes it unique is the shape of the chicken breast – it should be cut so that it looks like the letter V, which is, not accidentally, the first letter in the name of its city of origin. Once shaped, the meat is seasoned, rolled in flour, dipped in eggs, milk, and breadcrumbs, then fried in hot oil. According to local tradition, this whimsical dish tastes the best when accompanied by sour cream or a combination of heavy cream and grated horseradish.Expand

Mikeška pašteta is a Croatian pâté that is especially popular in the area of Virovitica. It is made with a combination of ground pork rinds, hard-boiled eggs, onions, mustard, sweet paprika powder, fennel or dill, salt, and pepper. In order to prepare it, pork rinds, onions, and eggs should be ground two times, then combined with other ingredients. Before serving, the pâté is thoroughly mixed, then traditionally spread on a thick slice of bread, consumed as an appetizer or a snack.Expand

Mljevena jetrica is a Croatian dish that is traditionally prepared in the city of Virovitica. It consists of chicken liver, potatoes, eggs, semolina, baking powder, and garlic. Ground liver is mixed with eggs, grits, grated potatoes, baking powder, chopped garlic, and seasonings. The concoction is fried in pork fat, and the fritters are then served while still warm.Expand

Kašnjaki is a traditional dish originating from the Podravina area. The dish is usually made with a combination of flour, salt, buckwheat, pumpkin seed oil, salt, and pumpkin seeds. The dough is made with a combination of flour, salt, and lukewarm water. Once made, it is rolled into large sheets that are stuffed with a combination of buckwheat, salt, pumpkin seed oil, and ground pumpkin seeds (žufa). Once assembled, kašnjaki are placed into a rectangular baking tin and baked until golden. The dish is typically served as an appetizer, and the filling can be enriched with onions and mushrooms if desired, but in that case the filling is no longer traditional.Expand

Rezanci na žufi is a traditional dish originating from the Slatina area. The dish consists of noodles and the brothy concoction in which they're cooked. The noodles are made from flour, water, and eggs, while the broth consists of water, salt, and pounded pumpkin seeds. The pumpkin seeds are typically mixed with hot water, then brought to a boil and combined with the noodles until they become fully cooked.Expand

Bošpor is a traditional dish originating from the Sopje area. It has two versions – white and red. The red bošpor is made with a combination of flour, water, ground red paprika, lard and homemade tomato passata. This version is often eneriched with sausages or dried meat such as ribs and bacon. The consistency of red bošpor should be thicker than creamy soups and thinner than tomato sauce. In the past, bošpor was served for breakfast before going to work in the fields.Expand