“Andrew Zimmern Sees Home Cooking in Croatia at its Finest on BIZARRE FOODS"

“Croatia’s Dalmatian Coast: Roasted Rodents & Stone Soup” – Premieres Tuesday, October 6 at 8:00 p.m. ET/PT
Andrew Zimmern travels to Croatia, an Eastern European country straight out of a storybook, where people are living and eating like their ancestors of a thousand years ago. With local chef Tatiana Ciciliani leading the way, Zimmern goes in search of ingredients for sea rock soup and samples stew made of monkfish intestines. An up-and-coming tourist hotspot, Croatia still features ancient tastes from roasted dormice and giant offal kebabs to baked rooster and grilled frog.

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Comment (11)

  1. Well Peka is actually is still done in Croatia all over. In homes too just not on regular every day basis (although bread ispod peke is heaven). But certainly in restaurants u can find em. And its just so good. Rooster , chicken, viel, lamb or octopus ispod peke is devine!.

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