{"id":712,"date":"2024-12-30T15:39:38","date_gmt":"2024-12-30T15:39:38","guid":{"rendered":"https:\/\/kvarner.wine\/wp\/?page_id=712"},"modified":"2025-02-02T19:18:48","modified_gmt":"2025-02-02T19:18:48","slug":"okusi-kvarnera","status":"publish","type":"page","link":"https:\/\/kvarner.wine\/hr\/okusi-kvarnera\/","title":{"rendered":"Okusi kvarnera"},"content":{"rendered":"\n<div class=\"wp-block-stackable-columns alignfull stk-block-columns stk-block stk-4adbf2b stk-block-background stk--has-background-overlay\" data-block-id=\"4adbf2b\"><style>.stk-4adbf2b {background-image:url(https:\/\/kvarner.wine\/wp-content\/uploads\/2025\/01\/abeceda.webp) !important;background-attachment:fixed !important;background-position:top right !important;background-size:cover !important;padding-top:0px !important;padding-right:0px !important;padding-bottom:0px !important;padding-left:0px !important;margin-bottom:50px !important;}@media screen and (max-width: 1023px){.stk-4adbf2b {background-position:center center !important;background-repeat:no-repeat !important;}}@media screen and (max-width: 767px){.stk-4adbf2b {background-position:center right !important;background-size:cover !important;}}<\/style><div class=\"stk-row stk-inner-blocks stk-block-content stk-content-align stk-4adbf2b-column alignfull\">\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-dc7759b stk-block-background stk--has-background-overlay\" data-v=\"4\" data-block-id=\"dc7759b\"><style>.stk-dc7759b-container{margin-top:0px !important;margin-right:0px !important;margin-bottom:0px !important;margin-left:0px !important;min-height:420px !important;}.stk-dc7759b-inner-blocks{justify-content:flex-end !important;row-gap:0px !important;}.stk-dc7759b {background-color:transparent !important;}.stk-dc7759b:before{background-image:linear-gradient(54deg,rgb(192,182,64) 37%,rgba(191,181,63,0) 37%) !important;}<\/style><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-dc7759b-container stk--no-background stk--no-padding\"><div class=\"stk--column-flex stk-block-content stk-inner-blocks stk-dc7759b-inner-blocks\">\n<div class=\"wp-block-stackable-text stk-block-text stk-block stk-c5876b1\" data-scroll-speed=\"5\" data-block-id=\"c5876b1\"><style>.stk-c5876b1 {padding-right:5em !important;padding-bottom:1em !important;padding-left:5em !important;}.stk-c5876b1 .stk-block-text__text{font-size:5rem !important;color:#ffffff !important;line-height:1em !important;}@media screen and (max-width: 1023px){.stk-c5876b1 .stk-block-text__text{font-size:5rem !important;}}@media screen and (max-width: 767px){.stk-c5876b1 {padding-top:16px !important;padding-right:16px !important;padding-bottom:16px !important;padding-left:16px !important;margin-top:0px !important;margin-right:0px !important;margin-bottom:0px !important;margin-left:0px !important;}.stk-c5876b1 .stk-block-text__text{font-size:60px !important;}}<\/style><p class=\"stk-block-text__text has-text-color has-text-align-left has-text-align-left-mobile\">Lijepa <br>raznolikost<br>okusa Kvarnera<\/p><\/div>\n<\/div><\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-stackable-columns stk-block-columns stk-block stk-6f924f0\" data-block-id=\"6f924f0\"><style>.stk-6f924f0-column{max-width:1440px !important;min-width:auto !important;margin-right:auto !important;margin-left:auto !important;--stk-columns-spacing:20px !important;}<\/style><div class=\"stk-row stk-inner-blocks stk-block-content stk-content-align stk-6f924f0-column\">\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-263ccfc\" data-v=\"4\" data-block-id=\"263ccfc\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-263ccfc-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-263ccfc-inner-blocks\">\n<p class=\"has-drop-cap\" data-block-type=\"core\">Gastronomija je prema \u201e<em>Hrvatskoj enciklopediji <\/em>\u201c vje\u0161tina prire\u0111ivanja jela, stru\u010dno poznavanje razli\u010ditih jela i na\u010dina njihova pripremanja razvijeno do umije\u0107a; kult birane hrane i kulinarskoga znanja\u201d. Gastronomija pojedinoga kraja dakle ovisi o ljudima koji ga nastanjuju i njihovim kulinarskim praksama koje uobli\u010duju obi\u010daji i povijesni kontekst, u me\u0111uovisnosti s klimom, tlom, vodama, biljkama i \u017eivotinjama. Ishodi\u0161te lijepe raznolikosti okusa Primorsko-goranske \u017eupanije jest raznorodnost njezinih triju gastronomija: primorske, oto\u010dne i goranske. Pri\u010da o njima se\u017ee daleko u pro\u0161lost, svjedo\u010de\u0107i o prirodnim bogatstvima toga kraja te umje\u0161nosti i kulinarskoj kreativnosti njegovih stanovnika.<\/p>\n\n\n\n<p data-block-type=\"core\">Gastronomiju primorske kuhinje (Opatijska rivijera, Rijeka i njezin prsten, Crikveni\u010dko-vinodolska rivijera) oblikovao je \u017eivot ljudi izme\u0111u gorovitoga zale\u0111a i obale. U toj su se regiji tijekom povijesti mije\u0161ali razni utjecaji: dvorska kuhinja knezova Frankopana, gra\u0111anska kuhinja stanovnika austrijskih, \u010de\u0161kih i ma\u0111arskih korijena te narodska kuhinja ribara i te\u017eaka. U plodnim dolcima kra\u0161koga terena uzgajaju se \u017eitarice, vo\u0107e, povr\u0107e i vinova loza. Strme obale prema moru ljudi suhozidima pretvaraju u terasaste vrtove, a namirnice se ovdje \u201credaju\u201d i uzgajaju na odre\u0111enim nadmorskim visinama. Tik uz more su maslinici i stabla smokava, slijede vo\u0107njaci <em>maruna<\/em> i tre\u0161anja, zatim dolaze vinogradi te povrtne kulture s <em>broskvom<\/em> (vrsta zimske kupusnja\u010de, srodnica kupusa i ro\u0111akinja kelja) i omiljenim <em>kapuzom<\/em> (kupusom). Povi\u0161e su pa\u0161njaci za ovce i divlje konje. Cijelo priobalje obraslo je ljekovitim i za\u010dinskim biljem \u2013 timijanom, kaduljom, \u0161umama lovora, ru\u017emarinom, vrijeskom, pelinom te izdancima divljeg \u010de\u0161njaka i \u0161parogama. Buji\u010dne vode s planina nose li\u0161\u0107e i organski materijal, uzrokuju\u0107i talo\u017eenje \u201eplavoga mulja\u201c u moru. On je izvrsno stani\u0161te za kvarnerske \u0161kampe koji pripremljeni na buzaru ili na \u017earu slove za jedan od simbola primorske kuhinje.<\/p>\n\n\n\n<p data-block-type=\"core\">Uz \u0161kampe, tradicijska jela ove kuhinje su <em>fritaja<\/em> od \u0161paroga, kuhana <em>broskva<\/em> s malo krumpira, \u201cokrenuta\u201d u <em>padeli<\/em> (tavi) s maslinovim uljem ili svinjskom masti, palenta \u201ckumpirica\u201d s grobni\u010dkim sirom, Crikveni\u0161ke rupice, slani bribirski <em>prisnac<\/em> i smokvenjak, a posebnu kategoriju \u010dine <em>mane\u0161tre <\/em>u koe se stavlja ono \u0161to priroda daje u tom trenutku, sezonsko povr\u0107e i namirnice. Okrepa toplog variva dolazi u mnogim varijacijama, primjerice u crikveni\u010dkoj <em>batudi<\/em>, <em>mane\u0161tri<\/em> od sipe i <em>je\u010dmiku<\/em> sa suhim mesom.<\/p>\n\n\n\n<p data-block-type=\"core\">Uz malu plavu, samo se jedna velika plava riba u Primorju zove \u201cribom\u201d. To je tuna, a Primorci su je u pro\u0161losti lovili posebnom tehnikom: staja\u0107im mre\u017eama kombiniranim sa stra\u017earnicama na obali \u2013 tunere.<\/p>\n\n\n\n<p data-block-type=\"core\">Oto\u010dna kuhinja (otoci Cres, Lo\u0161inj, Rab i Krk) obilje\u017eena je uz kuhinju lokalnog stanovni\u0161tva mleta\u010dkim utjecajem, pomorsko-ribarskom vezom s Italijom te kuhinjom prvih turisti\u010dkih pansiona I hotela. U samostanskim kuhinjama nastaju prve knjige recepata.<\/p>\n\n\n\n<p data-block-type=\"core\">Prirodne datosti ovoga podru\u010dja su kr\u0161evito tlo, bura i ljetna \u017eega. Na buri, hladnom i suhom zimskom vjetru, su\u0161e se svinjski i ov\u010dji but, tuna, tabinja, gof, menule, osli\u0107i i hobotnice. Oto\u010danima je more \u201clivada\u201d s koje dolaze morske slasti: <em>fritaja<\/em> od <em>\u0161toklja<\/em> (su\u0161ene hobotnice), varivo od liganja s <em>broskvom<\/em> (<em>verze na pofrig<\/em>), palamida u ulju. Va\u017eno je istaknuti slanu ribu koja preuzima ulogu za\u010dina: poja\u010dava svako jelo i daje mu karakter. Druga je oto\u010dna \u201clivada\u201d kr\u0161evito zale\u0111e: u su\u017eivotu s maslinama plominkom, slivnja\u010dom i orkulom te mirisnom kaduljom, tijekom cijele godine ovdje na otvorenom \u017eive oto\u010dne ovce \u2013 kri\u017eanci gruborune lokalne pasmine s merinom. Ovca daje mlijeko za skutu od koje se na otoku Krku priprema bodulski <em>presnac<\/em>. Od ov\u010djega se mlijeka dobiva kr\u010dka <em>formajela<\/em> \u2013 mali, iznimno tvrdi i suhi ov\u010dji sir, a od mesa creski <em>udi\u0107<\/em> (ov\u010dji pr\u0161ut) i bo\u017ei\u0107ni rapski <em>\u0161tufad<\/em> \u2013 ov\u010dje meso pirjano s jabukama, suhim \u0161ljivama, smokvama i gro\u017e\u0111icama, te zasla\u0111eno medom od kadulje i poslu\u017eeno s kiselim kupusom. Rasko\u0161 oto\u010dnih okusa nadopunjava i rapska torta na bazi badema.<\/p>\n\n\n\n<p data-block-type=\"core\">Krk je \u201c\u017eitnica\u201d oto\u010dne kuhinje, a zbog blizine kopna ba\u0161tini i dio primorske gastronomije. Razne vrste tjestenina, primarno kr\u010dke <em>\u0161urlice<\/em> i <em>makaruni<\/em> te creske <em>kerpice<\/em>, naslije\u0111e su venecijanske kuhinje u oto\u010dnome kulinarstvu.<\/p>\n\n\n\n<p data-block-type=\"core\">Goranska gastronomija (Gorski kotar), kakvu je danas poznajemo, procvat do\u017eivljava u 18. stolje\u0107u, i to zahvaljuju\u0107i prometnicama koje su u ovaj kraj predalpske klime, planinskih prijevoja i neprohodnih \u0161uma, dovele nove stanovnike i oblikovale ve\u0107a naselja. Ne \u010dudi stoga da se za goranskim stolom oduvijek jede okrepljuju\u0107a hrana koja grije tijelo, daje energiju i koristi blagodati \u0161umskih, livadskih i rije\u010dnih stani\u0161ta.<\/p>\n\n\n\n<p data-block-type=\"core\">Kuhinja Gorskoga kotara obiluje jelima na \u017elicu u kojima se izda\u0161no kombiniraju nutritivno bogate namirnice: zeleno povr\u0107e, grahorice, je\u010dam i meso (suho meso ili kobasice). Neka od najpoznatijih goranskih jela na \u017elicu su gula\u0161 od divlja\u010di s lova\u010dkim knedlama od kruha, juha od \u0161umskih gljiva, kiselo zelje sa suhim svinjskim vratom i kisela repa s grahom. U slasticama se osje\u0107a odjek austrougarske kuhinje: savija\u010de od vu\u010dena tijesta pune se jabukama, svje\u017eim sirom ili \u0161umskim bobicama (divljim borovnicama, malinama i kupinama). Zimnica je u ovome kraju od \u017eivotnoga zna\u010denja: \u010dvarci (<em>ocvirki<\/em>) i <em>zaseka<\/em> poslu\u017euju se s kuhanim kravljim sirom, a kiselo zelje i repa s palentom, policama krumpira zape\u010denim sa slaninom te kao prilog mesnim jelima. Nadopunu zimskoj prehrani \u010dine biljni \u010dajevi zasla\u0111eni goranskim medom i <em>medunom<\/em> (mednom rosom). Obilje goranske gastronomije zaokru\u017euju \u017eivotinjske vrste koje \u017eive u bogatim vodenim stani\u0161tima, primjerice poto\u010dne pastrve, \u017eabe i pu\u017eevi.<\/p>\n<\/div><\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Lijepa raznolikostokusa Kvarnera Gastronomija je prema \u201eHrvatskoj enciklopediji \u201c vje\u0161tina prire\u0111ivanja jela, stru\u010dno poznavanje razli\u010ditih jela i na\u010dina njihova pripremanja razvijeno do umije\u0107a; kult birane hrane i kulinarskoga znanja\u201d. Gastronomija pojedinoga kraja dakle ovisi o ljudima koji ga nastanjuju i njihovim kulinarskim praksama koje uobli\u010duju obi\u010daji i povijesni kontekst, u me\u0111uovisnosti s klimom, tlom, vodama, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2093,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"iawp_total_views":83,"footnotes":""},"class_list":["post-712","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/kvarner.wine\/hr\/wp-json\/wp\/v2\/pages\/712","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kvarner.wine\/hr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/kvarner.wine\/hr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/kvarner.wine\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kvarner.wine\/hr\/wp-json\/wp\/v2\/comments?post=712"}],"version-history":[{"count":5,"href":"https:\/\/kvarner.wine\/hr\/wp-json\/wp\/v2\/pages\/712\/revisions"}],"predecessor-version":[{"id":2139,"href":"https:\/\/kvarner.wine\/hr\/wp-json\/wp\/v2\/pages\/712\/revisions\/2139"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kvarner.wine\/hr\/wp-json\/wp\/v2\/media\/2093"}],"wp:attachment":[{"href":"https:\/\/kvarner.wine\/hr\/wp-json\/wp\/v2\/media?parent=712"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}