Cooking School


Thursday, July 08, 2021, 18:00-20:00
Congress Hall Zagreb


Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatiahas its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of ingredients and forms of cooking are most notable between those in mainland and those in coastal regions. 

Our Cooking School in Croatia, along with our charming hosts/chefs, will bring you closer to some of the best known and loved Croatian dishes. Put your aprons on and join us on our gastronomic journey. But most importantly, prepare to have lots of fun!

You will get a chance to tune in live in the cooking school and show us your completed dishes! And we do look forward to that.

*Cooking School organized and executed by Prof Hrvoje Jurić and his pediatric dentirstry residents!



  • Istrian prosciutto
  • sausage with truffles
  • Istrian ombolo
  • Istrian bacon
  • variety of cheeses (goat cheese, sheep milk cheese, truffle cheese)

Cut and serve



Ingredients (for 8-10 servings)

  • 3 kg butternut squash (cca 3 pieces of butternut squash)
  • 4 smaller red onion heads
  • 6 garlic cloves or garlic powder
  • 240 ml of vegetable stock (bouillon cube)
  • salt
  • pepper
  • nutmeg
  • spices of choice (chilli, chives, oregano)
  • 300 ml of cooking cream
  • pumpkin oil
  • pumpkin seeds
  • olive oil

Prepare the vegetable stock (cube) according to the instructions. Cut the onion into little cubes and sauté in olive oil with garlic until glassy. Cut the pumpkin in half lengthwise, remove the seeds with a spoon, and remove the skin with a large kitchen knife. Cut the pumpkin flesh into cubes about 2 cm in size and add to pan with the onions. Simmer the vegetables for ten minutes, then add the vegetable stock. Cook for 30 minutes on low heat. Add salt, pepper, and spices of your choice. Remove the pot from the heat and blend the vegetables into a thick, creamy soup with a hand blender. Add the cooking cream. Cook for a few more minutes. Toast pumpkin seeds over low heat. Sprinkle the finished soup with toasted pumpkin seeds and a little pumpkin oil.



Ingredients (for 10 servings)

  • 10 deboned pork chops
  • 10 medium-sized potatoes
  • 2 red onion heads
  • 25 dkg muschrooms
  • salt
  • pepper
  • Vegeta seasoning
  • garlic powder or one garlic clove per one pork chop
  • olive oil
  • aluminum foil
  • parchment paper

Remove bones from pork chops. Add salt, pepper, a little Vegeta seasoning and a little garlic powder. Peel the potatoes and cut them into thin slices. Cut the onions into thin rings and the mushrooms into slices. Cut aluminum foil and baking paper into 10 pieces, large enough that the pork chops and potatoes can be packed in packets. Arrange in a large bowl: aluminum foil, baking paper, olive oil, sliced ​​potatoes, pork chop, mushrooms, onions, garlic clove, olive oil. Close the packets. Bake at 200 degrees C for about 45 min to 60min (until the potatoes are soft).


ROŽATA (Dalmatian pudding)

Ingredients (for 8-10 ceramic bowls or one larger baking mold with a diameter of 24 cm)

For caramel:

  • 8 tablespoons of sugar
  • mall amount of water

For cream:       

  • 8 eggs
  • 12 tablespoons of sugar
  • small amount of rum
  • lemon zest of 2 large lemons
  • 2 tablespoons of flour
  • 1 l milk
  • 2 vanilla sugar packets


For caramel, add the 8 tablespoons of sugar into a pan, add some water and then place on low heat until it dissolves. Turn up the heat until the sugar syrup takes on a golden brown color. Do not mix the sugar during this process. Remove the pan from the heat and carefully spread the caramel into the ceramic serving bowl/s. This must be done fairly quickly as the caramel will harden fast. Turn the serving bowl/s upside down so that the caramel slowly covers the sides and leave to cool. Preheat the oven to 180°C or 356°F. For cream, warm the milk in a bowl and slowly add the sugar until it dissolves. Remove from heat and allow to cool to room temperature. Next, whisk the eggs together with vanilla sugar. It’s better to use a fork or hand whisk for this as you don’t want the eggs to foam. Add the lemon zest, flour and rum and gently mix. Now pour the milk into the mixture and slowly stir until everything is combined together. Pour the resulting mixture slowly through a sieve and then into the ceramic serving bowl/s with the caramel. Place the serving bowls into a deep baking tray and then add hot water to about 2/3 the height of the ceramic serving bowls. Bake for about 30-40 minutes until the crust forms, then carefully remove the bowls from the hot water and leave them to cool to room temperature. Cover the ceramic bowls with cling film and place in the refrigerator to fully chill. When ready to serve, carefully separate it from the edge of the mold with a knife and turn it on a plate.

Bon apetit! 🙂