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Promotion through the Lens and pen of the Canadian Carmen Grenier

20 November 2009 No Comment

A photographer from Ottawa has spent five months traveling across Croatia and during this period she has covered 8300 kilometers along the Croatian coast, the islands, the hills and the hinterland in search of new gastronomic ideas and adventures. A photographer, an art director, a gourmet and a sommelier, Carmen Grenier explored the Croatian culinary territory and published her findings related to the Croatian food and wine on the www.carmencuisineandtravel.com website. Here, traditional Croatian recipes in English and French are at your disposal and the typical Croatian dishes and food products necessary for their preparation, such as cheese from the island of Pag, the Dalmatian smoked ham (pršut), the smoked sausages (kulen) from Slavonia, scampi stew and codfish, are illustrated in the excellent photos. Special emphasis has been given to olive oil, wine and brandy and, as a result, the following varieties are presented: graševina, grk, Istrian malvasia, plavac mali, teran and žlahtina wine sorts and šljivovica, loza, travarica and komovica, which are types of brandies. This Canadian fan of Croatian gastronomy has also presented the markets of eight Croatian towns to the Internet public. She first visited Croatia in October 2007 after a friend persuaded her to come. She traveled from Zagreb to Lovran, from the island of Pag to Trogir, Mali Ston and Dubrovnik and was fascinated by the Croatian culinary tradition, which was formed through various historical eras and influences by the neighbors and conquerors. In April 2008, she set off on a five-month journey across Croatia, visiting every part of it and searching for gastronomic pleasures. The result of the journey is the website, which will, as she announced, be regularly “refreshed” with new articles and photos dedicated to Croatian gastronomy. Thrilled with Croatia, the Canadian photographer couldn’t single out an area she loved the most, but where food is concerned, her favorites are Ston oysters, pršut, kulen, kremšnite (custard cake), meat prepared under an iron bell, cheese form the island of Pag, mussels stew, wild mushroom soup, cold pressed olive oil from Istria and Slavonian white wines. She says that Croatian cooking suits the Croatian climate and that the dishes, which have a Mediterranean flavor,are prepared in a simple yet delicious way. “If you travel to Slavonia, you will be able to enjoy kulen with peppers and garlic or try grilled game somewhere near an open fire. And in Istria you can try the white or black truffles, the wild asparagus or pasta with seafood”, says Carmen Grenier who hopes that her website will provide many with the insight into what Croatia truly is, that it will help them learn more about its culture, tradition and gastronomy.

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