A.L.B.A Real Estate, Rijeka - Croatia

Geographical position:
Croatia extends from the furthest eastern edges of the Alps in the north-west to the Pannonian lowlands and the banks of the Danube in the east; its central region is covered by the Dinara mountain range, and its southern parts extend to the coast of the Adriatic Sea.

Surface:
the mainland covers 56,542 km2, and the surface of the territorial sea is 31,067 km2.

Population:
4,437,460 inhabitants; composition of population: the majority of the population are Croats; national minorities are Serbs, Slovenes, Hungarians, Bosnians, Italians, Czechs and others.

Capital:
Zagreb (779,145 inhabitants), the economic, traffic, cultural and academic centre of the country.

Coastline:
5,835 km of which 4,058 km comprise a coastline of islands, solitary rocks and reefs. Number of islands, solitary rocks and reefs: 1,185; the largest islands are Krk and Cres; there are 50 inhabited islands.

Climate:
There are two climate zones; a temperate continental climate, locally also a mountainous climate, prevails in the interior, whereas a pleasant Mediterranean climate prevails along the Adriatic coast, with an overwhelming number of sunny days, dry and hot summers, mild and humid winters; average temperature in the inland: January 0 to 2°C, August 19 to 23°C; average temperature at the seaside: January 6 to 11°C, August 21 to 27 °C; the temperature is about 12°C in winter, and 25°C in summer.

Currency:
kuna (1 kuna = 100 lipa). Foreign currency can be exchanged in banks, exchange offices, post offices, travel agencies, hotels, camps, marinas; cheques can be cashed in banks.

Adriatic Sea

The Adriatic sea got its name from an ancient port of the same name. The Adriatic spans from the Balkan to the Apennine peninsula.

The part belonging to the Republic of Croatia is the east coast which extends all the way from Prevlaka in the south to cape Savudrija in the west, including all islands, islets and cliffs along the coast, and the archipelago of Palagruza (the number of islands, islets and cliffs is more than 1700). This is a unique area in Europe for cruising with motor boats, speedboats, or sailboats, but also for enjoying the underwater world.

Croatia is indeed unique, not only for its crystal clear, clean blue sea, but also for a thousand years of different cultures that have replaced each other and sometimes assimilated in these areas. The Adriatic Sea is not only a deep gulf in the Mediterranean cut into the Continent of Europe thereby creating most economical trade route between Europe and the East, it is also the cradle of ancient civilizations. There is much material evidence about that which is finally beginning to come to light, from the depths of Adriatic caves and from the deep blue sea. The east coast of the Adriatic Sea was inhabited as early as the beginning of the early Stone Age, and there is proof that most of the accessible islands were also inhabited (archaeological findings in caves near the islands of Hvar and Palagruza, etc.).

Croatian cuisine is heterogeneous, and is therefore known as "the cuisine of regions". Its modern roots date back to Proto-Slavic and ancient periods and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Proto-Slavic and the more recent contacts with the more famous gastronomic orders of today - Hungarian, Viennese and Turkish - while the coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine - Italian and French.

A large body of books bears witness to the high level of gastronomic culture in Croatia, which in European terms dealt with food in the distant past, such as the Gazophylacium by Belostenec, a Latin-Kajkavian dictionary dating from 1740 that preceded a similar French dictionary. There is also Beletristic literature by Marulic, Hektorovic, Drzic and other writers, down to the work written by Ivan Bierling in 1813 containing recipes for the preparation of 554 various dishes (translated from the German original), and which is considered to be the first Croatian cookery book.