In the beginning of the 7th century, Croatians settled
in the present-day Republic of Croatia. In the early
Middle Ages, leading numerous defensive wars, Croatia was on the
boundary of civilizations. In the 9th century its territory passed
through the boundary between the Frank and Byzantine Empire, in the
11th century between the Catholic and Orthodox Church, and from the
15th to 19th centuries between Christianity and Ottoman Islamism.
From the 9th to 12th centuries, Croatia was an independent and
self-sufficient princedom and later a kingdom, which are witnessed
by many written testimonials. Endless, armed conflicts with Venice,
Byzantines and Turks, forced the Croats into closer ties with the
Austrian and Hungarian dynasties which resulted in new, bigger or
smaller, battles for territorial sovereignty and the restoration of
independence. Croatia gained full national independence in
1990.
Numerous powerful empires and countries which governed
in these parts left their visible marks on some distinct
cultural heritage monuments. Cities on the coast are mostly from
the Ancient Times and Middle Ages. The City of
Pula with its extremely well-preserved roman
amphitheatre, Arch of the Sergians and Temple of Augustus, as well
as the Roman Emperor Diocletian's Palace from the 4th century in
Split (later adapted into a medieval city, and
today under UNESCO protection) are the biggest monuments of ancient
culture on the Croatian coast.
The Basilica of Euphresias in Poreč is the most
beautiful, preserved early byzantine art on the Mediterranean built
in the 6th century. This mosaics of the Bishop Euphresias Basilica
are comparable to those of San Vitale church in Ravenna; together
these are the most significant examples of mozaic art in all of
Europe.
The complex of this triple nave basilica is even regarded
throughout the world as an important historical monument which
UNESCO declared a World Cultural Heritage in 1997.
The Romanesque Period characterizes Krk, Rab and
Trogir. Trogir is the best preserved Romanesque-Gothic
city in Central Europe. It's Medieval nucleus, surrounded by walls
contains well preserved castles and towers along with numerous
buildings and palaces from the Roman, Gothic, Renaissance and
Baroque periods.
The most important building is Trogir's Cathedral with its portal
from 1240, a masterpiece by the mastermason Radovan. It is the most
significant example of Romanesque-Gothic art in Croatia.
The Renaissance characterizes Osor, Pag, Šibenik, Hvar,
Korčula and Dubrovnik. The planned city of Dubrovnik built
in the 13th century, is recognized by the best preserved
renaissance walls and towers, famous public buildings, churches,
palaces and renaissance summer homes of the nobility.
All of these buildings were built during the existence of the
independent Republic of Dubrovnik which paid high taxes to the
Turkish Empire in order to keep its independence and undisturbed,
developed thanks to trading, fishing and plans for the acquired
wealth for the adorning the city. Today, the whole city is under
UNESCO protection.
It is important to mention, among the remainder of cultural
monuments, the large number of old Croatian chapels from
the time of national rulers. Especially interesting are
the stone relief which are characterized by braided ornamentation.
The wooden doors of the Cathedral in Split, showing scenes from the
life of Christ and made by artist Buvina in the beginning of the
13th century, are in exceptionally fine condition.
Today's contemporary art is interwoven within
the historical, cultural and architectural heritage. Palaces,
atriums and squares become stages in traditional festivals and
international plays: Dubrovnik's Summer Festival, Pula's Film
Festival, Summer in Split and Musical Evenings in Zadar and Osor,
Days of Croatian Theatre...Sometimes along with live classical and
techno urban music, you can come across traditional music and along
with world-class trained vocalists, the local young men of the
"Klapa" (a Dalmatian vocal tradition) which every town, including
the smallest of seaside places, offers.
The population of the coastal region of Croatia and the
islands since time immemorial have been involved in seamanship,
ship-building, fishing, wine-making and olive-cultivating.
From the clean seas the people still collect salt through a drying
process and in ancient times it was the object of exchange for
other goods. The oldest salt works are in Ston (dating from the
13th century) and today Croatia's sea salt is supplied from the
island of Pag. For centuries, olives have not only been a
considered as food in Croatia, but as a sign of life as well as
medicine. The beautiful and long-lasting olive trees are still
planted and irrigated with love so that our descendants can enjoy
its fruits, whether eating them fresh or pickled, marinated in oil,
and enjoy the delicacies which, without olive oil, would not be
what they are.
The wild aromatic herbs of rosemary, basil and fennel are as
integral to the distinctive taste of the native dishes of Istria,
and of Dalmatian cooking as are the wines offered with them.
Through their colour and taste, these wines are a witness to the
power of the sun which, also thanks to the hard work of man and
tradition, is enveloped in every drop. There are also many
vineyards and grapevine and vineyards on the islands appear, from
the sea, to be sliding into the water.
The Croatian wine-growing tradition has carried
its influence around the world thanks to the significant
emigrations of people from the islands to new seas and new islands.
Today the most famous wine-grower from New Zealand is Grgich
(Grgič) from Brač and there are also many Croats in the Californian
wine business.
Fragrant scents of the Mediterranean are suspended over Hvar's
wonderful fields of lavender, whose sheaths, essential oils,
aromatic creams and soaps may be purchased everywhere on the coast
to take home either as a gift or simply to enjoy for oneself. In
the sea, other than fish, mussels, squid and urchins, it is
possible to find - thanks to the warm and clean Croatian waters -
sponge and coral. Sponge-growing has for generations been a
local profession of the islanders from Krapanj (although
much less frequent today) and the people of Zlarina extract
and process the deep-red Adriatic coral.
Seamanship and ship-building are in the blood of the
local people and the example most frequently referred to
is the world famous seafarer from Korcula, Marco Polo. Dubrovnik
was also home to renowned ship-builders and today there exist a
number of small shipyards, one of them on Rab. Fish are found in
some places and, due to the rocky ground and the lack of rain, and
have been the main food and sustainers of families. Fishing is
carried out in all weather conditions, although nets have not often
been full. The descendants of the ancient fishermen from Salije and
Komiža now fish in the ocean next to the American or Chilean coasts
and the remaining locals supply the fish industry in Rovinj as well
as a number of restaurants...
Today, fish are caught by long-line, fish-trap and lamplight,
but it is mostly for tourism and more out of pleasure than
necessity. Yet a mouthful of fish that has been freshly caught by
ourselves, say the local connoisseurs (and one must believe them),
whether grilled or in a fish-stew, is simply exquisite...
All these rich activities exist, and still develop
themselves, thanks to the tourism on the Croatian coast
whose 130th anniversary has long been celebrated. Aside from the
hotel business, there are other developments that have evolved with
the times. While the 20th century predominantly saw classical,
medicinal and 'congress' tourism, in this century there is more
demand for nautical, rustic and so-called 'Robinson' tourism.
Here in Croatia you can find all this and a lot more. The natural
beauty provides well-preserved and diverse surroundings which offer
the possibility of alpine sports, hiking, rafting, diving, sailing,
paragliding and more. If you are not familiar with any of these and
would like to learn, there are many schools available, such as for
diving or sailing. Lovers of antiques and art, or
archaeology-enthusiasts can set off to discover of old coastal
towns that speak their own story, such as Split, a city 1700 years
old.
The people of the islands are distinguished by many
virtues and are, apart from hard workers, people who know
how to enjoy beauty and life. In the towns by the sea, as
everywhere on the Mediterranean, life is lived on the streets -
whether for merriment or argument. Here people discuss, gossip and
sing. Our songs, especially the Klapa, can be heard all the time.
It is sung at work or in leisure, in happiness or in sadness, for
oneself or in company. For this reason it is hardly surprising that
the most famous Croatian singers are predominantly from the coast
and the islands. In their spare time, men, although mainly those of
more mature years, still play bowling as in older days. In bowling,
as well as in the sports generally, Croatian men have been very
successful. Women from the coast also have their own fame and
achievements. The fact that they are claimed by many to be
exceptionally beautiful is confirmed by results of local and
international beauty contests. We can also assume that they are
equally good mothers, judging by the fact that most of our local
songs, aside from speaking of the sea and love, are odes to them!
Women have long been involved in a profession that has now
generally been forgotten: silk and lace-making. In the Dubrovnik
area, Konavle is famous for its preserved silk works which are the
pride of every household. The women of Konavle breed their own silk
worms, feeding them, cooking the cocoons, spinning out the silk
thread and colouring it in yellow, red and black. Lace is the
speciality of the island of Pag, where the women's involvement in
threading lace is such an old tradition that it virtually takes on
mythical undertones. Today this lace is equally precious, although
not as precious as in previous times.
The beauty of this country not only consists of
the splendour that we see, feel and taste but equally in the
attractiveness of the people born there, a beauty of soul and body.
But most of all, the beauty of Croatia is the one we bring back
with us to share with our closest friends and to keep in our
memories.
Coast
Croatia enjoys 5.835,5 kilometres of coast or, in terms of
percentage of the entire sea, as much as 74% of the Adriatic (the
others are the following: Italy 16 %, Albania 5 %, Montenegro 3.3
%, Slovenia 0.5 %, and Bosnia and Herzegovina 0.3 %). This
coastline is also among the most indented in the world. The Istrian
peninsula covers a surface of 3.476 square kilometres and borders
on three countries: Croatia, Slovenia and small part of Italy.
From Croatia, the proximity of Italy offers the possibility of
discovering the Italian side of the Adriatic. The city built on a
marsh is the inevitable first choice. Venice, once
the true ruler of the seas, is now a renowned Italian town located
on four islands. Throughout the whole town, in which cars are
forbidden, is a labyrinth of canals predominantly travelled by
gondolas and vaporettos. The principal tourist attractions are: a
gondola trip, feeding the pigeons on St Mark's Square, the Bridge
of Sighs and the innumerable churches...
Venice is the city with the most epithets. One of them is La
Serenissima - 'the most serene' as it has for centuries been the
synonym of the city of lovers and artists. Equally, it has been a
place of writers, musicians and painters, of the magical glass from
the island of Murano and the home of a renowned artistic film
festival. In the days of the carnival, one can experience - as much
as in Rio - a climax of partying and enjoyment before the beginning
of the Easter celebrations. This week gives a full display of
various types of enjoyment and endless partying.
Croatia shares the Adriatic Sea with the Republic of Slovenia,
whose coast is also blessed with beautiful nature and cities of
fascinating history. More precisely, the Slovenian coastline, with
Koper bay and part of the Piran bay, spreads up to the mouth of the
river Dragonija. Piran is the coastal town with
well preserved late-medieval walls surrounding the town. The walls
consist of two parallel ramparts from the 15th century (around
1475) and 16th century. Some prominent sights are Tartijev Square
and, on the hillock outside the town, the complex of the county
church of Sveti Jurja known as the 'Venetian house', built in the
middle of the 15th century as a residence in the Venetian gothic
style. From the Baroque age are derived the draw-well on the square
and the 'Baroque house' from the end of the 18th century.
Exploring the Adriatic also requires examining the south and
visiting the Montenegrin coast.
One of the most extraordinary Adriatic gulfs, Bokokotorski (also
known as the Gulf of Croatian Saints) is today the territory of
Montenegro. Igalo and Herceg Novi are the most attractive tourist
locations on the Montenegrin Adriatic coast. One can easily reach
Igalo from all directions and by any mode of transport. Thanks to
the proximity of two international airports (the Dubrovnik Čilipi
airport is 26 km away and Tivat 22 km), the Adriatic road called
the 'Magistral' (connecting in all directions including Dubrovnik
with Mostar, Trebinje and Sarajevo), as well as with the
Montenegrin capital Podgorica, Igalo is connected with Croatia,
Bosnia and other parts of Europe. There is a ferry that establishes
a marine connection between Italy and the ports of Dubrovnik and
Bar (in Montenegro). Such a connection also exists with other
Croatian islands.
Igalo and its neighbour Herceg-Novi are located in a picturesque
small gulf in the south-western coast of the Bokokotorski gulf at
the foot of the mountains of Orjen (1982 m). The ancient Greeks,
Romans and Illyrians had their settlements in the gulf as well as
in the neighbouring hills. Since that time, the big powers of
Byzantium, Venice, the Ottoman and Austro-Hungarian Empires
conquered and ruled this area. By walking through the streets and
squares of Herceg Novi you can stroll through the history of the
Mediterranean. You must see the Roman mosaics in Risan, the church
of Our Lady of The Rocks, the exhibits of the church's museum and
the wonderful church of Orovac built on a sheer rock face from
which there is a splendid view of Kotor bay. After this, you can
visit Dobrota and the old town of Kotor, 'Budva', which in summer
is thriving with life, as are the towns of Bečići, Milo, Sveti
Stefan and Petrovac. When visiting Bar, the town will proudly
present its 2000 year old olive tree whose trunk has a girth
greater of over 10 metres.
Your exploration of the Adriatic must conclude either in the
north or south, depending on your place of departure. Since, when
you think that you have seen everything there always remain many
places, many monuments as well as people who deserve to be seen...
Although the Adriatic Sea and its coast are shared by many
countries, the small pockets of different cultures, habits and
traditions that history has superimposed in this region creates a
mosaic whose fate is one of everlasting beauty.
Croatian gastronomy, especially from the
coastal region, developed in a tradition of natural,
healthy food based on meals of vegetables in olive oil,
seafood and fish, accompanied with wine and sheep and goats
cheeses. The specificity of the local cooking is in its preparation
of meals. Vegetables are cooked in a small amount of water with a
seasoning of olive oil and aromatic herbs and fish is prepared by
stewing, boiling or grilling. Meat, usually lamb, is roasted on a
spit to get a unique taste.
The northern and southern areas of the Adriatic are
characterised by differences in taste and preparation of
food, meaning one can distinguish between the cuisine of
Istria, Kvarner and Dalmatia.
The distinguishing feature of Istrian cooking is in its
abundant use of the natural gifts of the given season, so
that the Istrian gastronomic experience is different at every time
of the year.
If you visit the northern Adriatic you must try Istrian
'Pršut', a ham dried in the 'Bura' wind and an
original Croatian product by geographical descent. Another local
dish is pork sausages grilled or cooked in wine,
although the most famous Istrian dish is certainly
'Maneštra', a thick soup of vegetables and dried
meat. This region also offers a wealth of fish and seafood
specialities. Salty whitebait, a mollusc salad, fresh fish
- grilled or cooked - and Kvarner scampi are some of the dishes
enjoyed by the neighbouring Italians who often visit on weekends.
Various risottos and pastas served in olive oil
and with local truffles - these first-rate mushrooms which emit a
wonderful aroma - and divine asparagus are only a fraction of the
gastronomic wealth which must be explored here.
Traditional Istrian deserts are straightforward and
modest, yet are perfect as the finishing touch of an
outstanding Istrian meal. 'Fritule' (deep-fried
doughnuts) are a favourite in winter and 'pinca'
(sweet bread) is prepared for Easter celebrations,
consisting of pastry and apples. Cooked or grilled
sweet ravioli are also enjoyed in every
season.
Dalmatian cooking is less aromatic and lighter than in
Istria. The abundance of fresh or lightly cooked
vegetables has made them the garnishing for the following diverse
dishes: grilled fish, fish soup, octopus, oysters from
Ston, scampi and mussels 'na buzaru' (stewed), 'pašticada' with
gnocchi (also known as Dalmatian goulash), barbecued meat
marinated in rosemary or the famous Pag cheese.
These are some of the specialities which everyone will love.
Olives are also inevitable - fresh or salted - and
olive oil is one of the foundations of Dalmatian
gastronomy.
A typical Dalmatian desert is a delight due to its
simplicity. The most usual ingredients include
Mediterranean fruit, dried figs, raisins, almonds;
honey and a well-known sweet is the Dubrovnik
'rožata' (caramel pudding made from eggs) or
gingerbread from the island of Hvar.
To accompany every good meal, but equally preceding or
following it, you can enjoy a glass of truly excellent
wine. The wine cultivated in the Croatian coastal region,
as well as on the whole Mediterranean, is a product which demands
hard-work, knowledge and respect. The first vineyards in the area
were first established by the ancient Greeks. The wine from their
colony of Issa (on the island of Vis) was considered the best wine
of the ancient world. The expansion of wine-making was carried
about by the Roman army when they brought seeds for grapevine and
planted vineyards. The fertile earth and the abundance of sun
enveloping every grape resulted in exceptional wines which were
exported to every corner of the Roman Empire.
The great adventurer and seducer Giaccommo Casanova has written
in his famous memoirs that he drank 'a fantastic refošk wine' in
Istria. Neither the nobility, travellers nor adventurers of the
Austro-Hungarian monarchy have resisted Istrian and Dalmatian wines
which they have tried with delight while on their journeys in the
area.
Grapevine and wine are an inextricable part of the
history and the present of this rich wine-growing region
of diverse landscapes, climate and earth, which gives such variety
to today's wines and offers to those who try them the discovery of
so many new tastes. The white Istrian Malmsey wine wonderfully
complements a wide range of seafood-cuisine. 'Teran' is a dark wine
of ruby colour which has been noted as having medicinal
characteristics and which goes exceptionally well with meat dishes,
goulashes or game. The 'Zlačani Muškat' from Istria, with an
intense smell of wild carnations, is to be drunk with sweets and
refined dishes as is Dalmatian 'Prošek' which, with its expressive
aroma, offers to every connoisseur an intense pleasure. The
renowned 'Plavac' from the island of Hvar is an inevitable choice
to accompany cooking and goats cheese. Its pleasant dryness and
distinctive bouquet stimulate every palate. Primošten's native wine
'Babić' is known worldwide and the wine-producing peninsula of
Pelješac will offer a real wealth of wines, under the names
'Postup', 'Dingač', 'Kneževo' and 'Carsko'.
The wine trails of the Adriatic will lead you to the
discovery of wine cellars and their mild wines, preserved
in the traditional manner and with centuries-long traditional
methods of preparation and which you can, after having tried them,
bring back to your friends as a part of your truly unforgettable
holiday.