Food & Tradition

What food pairs well with Šljivovica? In Slavonia, a glass of plum brandy is often served alongside Slavonski kulen, a paprika-rich sausage that now carries EU protected status. The fat, paprika and smoke stand up well to the sharpness and wood of a matured brandy.

In the Zadar area, Paški sir, the hard cheese from the island of Pag, belongs on the platter, along with Pršut, air-dried ham. As a liqueur, Zadarski maraschino is sweet and therefore suits the end of a meal, alongside cake or pastries. In classic cocktails like the Aviation, maraschino liqueur serves as an ingredient.

Hrvatska travarica is a classic way to finish a heavy meal, much like amaro in Italy. Its herbs lend it a bitter, spicy edge that balances rich food. How the herbs are dosed remains up to each house.

In Slovenia, fruit brandy is the natural companion to sweets and pastries. Potica, the rolled yeast cake with filling, and Štruklji, filled dough rolls, pair well with the fruity character of Dolenjski sadjevec. The bold Brinjevec suits meat and ham, since its juniper cuts through the fat.

In many places, hospitality includes a small glass of rakija offered to guests even before the meal is served. This custom varies from house to house, and plums from one's own garden are often a point of pride for the host.

The brandy is served in small glasses, usually after the meal as a digestif. The glass stays small, since Šljivovica, Sadjevec and Brinjevec all run at least 37.5 percent alcohol, and their aroma unfolds best in small sips. This minimum is set by EU regulation for fruit spirits.