Croatian cuisine is a diverse tapestry that changes dramatically between the coast and the interior. Along the Adriatic coast, the diet is quintessentially Mediterranean, focusing on fresh seafood, olive oil, and herbs; iconic dishes include Crni Rižot (black squid ink risotto) and Pašticada, a slow-cooked beef stew often served with gnocchi. In contrast, the continental northern regions favor hearty, central European influences with plenty of meat, lard, and pickled vegetables. You’ll find dishes like Štrukli (baked or boiled dough filled with cottage cheese) and spicy Čobanac (shepherd's stew). A unique national treasure is "under the peka" cooking, where meat or octopus is slow-roasted under a bell-shaped lid covered in embers. The country is also famous for its truffles in Istria and the world-renowned Paški sir (sheep's milk cheese) from the island of Pag.