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Sweet · Dubrovnik
Dubrovačka rozata
Egg custard made from eggs, milk and sugar baked in a water bath over a layer of caramel and scented with rozalin, Dubrovnik rose liqueur. It is the city’s most traditional dessert.
Flavors · Krk
Krčke šurlice
Homemade dough rolled into thin tubes by hand around a needle, served with žgvacet, a lamb or beef meat sauce, and sheep cheese. It is the pasta that symbolizes the cuisine of the island of Krk.
Traditional dish from Krk, Primorje-Gorski Kotar
Also known as: Šurlice, Šurlici
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Krčke šurlice — Krk, Croatia
Šurlice are a homemade pasta from the island of Krk. The dough of flour, egg, water and salt is cut into small pieces, and each piece is rolled around a knitting needle until it forms a thin, hollow tube about 8 to 10 cm long. After drying a little, the šurlice are cooked in salted water.
The traditional sauce is žgvacet, a stew of lamb, beef, veal or mutton cooked with onion, garlic, tomato, parsley and wine. The pasta is mixed with the sauce and meat and topped with lots of grated island sheep cheese.
The island’s tourism promotion calls šurlice Krk’s favorite dish and says festivals and weddings are not complete without them. The Krk city tourism office presents them as the pasta that symbolizes the island’s cuisine. Today they also appear with Kvarner scampi, wild asparagus or seafood.
Šurlice are usually paired with the white wine of Vrbnik, žlahtina, and other island products such as Krk cheese and prosciutto.
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Where it comes from
Krk , Primorje-Gorski Kotar
Homemade pasta from the island of Krk, which the city’s tourism promotion presents as a symbol of the island’s cuisine.
Ingredients
Wheat flour, egg, water and salt for the dough; for the žgvacet: lamb or beef, onion, garlic, tomato, parsley, wine, olive oil; grated sheep cheese.
How it is eaten
Served hot, mixed with žgvacet and the meat, with grated sheep cheese on top; in newer versions, served with scampi or asparagus.
When it is eaten
Family lunches, festivals and weddings on the island.
Your questions
Questions about Krčke šurlice
What are the šurlice of Krk?
A homemade pasta formed into thin tubes, rolled by hand around a needle, typical of the island of Krk.
What sauce are šurlice eaten with?
Traditionally with žgvacet, a lamb or beef meat sauce, and grated sheep cheese; there are also versions with scampi.
Are šurlice from the whole island of Krk?
Yes. The island’s tourism treats them as a dish of Krk in general, found at festivals and weddings.
Flavors of Croatia
Discover other flavors of Croatia
Dish · Dubrovnik
Šporki makaruli
Thick tubular pasta, the makaruli, served with the sauce of a beef stew made with wine and spices. It’s the dish of the Feast of St. Blaise, patron saint of Dubrovnik.
Dish · Hvar
Hvarska gregada
Stew of white fish with potato, onion, garlic, parsley, olive oil and white wine, without tomato, cooked in a wide pan. It is the island of Hvar’s fish specialty.
Drink · Ístria
Istarska supa
Red wine, usually teran, warmed with olive oil, sugar and pepper and served with toasted bread in a ceramic pitcher, the bukaleta, passed from hand to hand. It is a social ritual of Istria and a cultural heritage protected by Croatia.
Sweet · Korčula
Lumblija
Round fermented dough cake with almonds, walnuts, raisins, citrus fruits and spices, brushed with varenik or brandy and dusted with sugar. It is a sweet from the island of Korčula with a European Union geographical indication.
Dish · Krapina-Zagorje
Zagorski štrukli
Dough rolled very thin, filled with fresh cheese, eggs and cream, rolled up and cut into pieces that are cooked or baked. It is the dish of Hrvatsko zagorje, with EU geographical indication and protection as an intangible cultural heritage.
Sweet · Međimurje
Međimurska gibanica
Layered cake made with thin stretched dough and four fillings: walnuts, poppy seeds, fresh cheese, and grated apple. It is the best-known sweet from Međimurje, in the far north of Croatia.
Dish · Osijek
Fiš paprikaš
Spicy stew of river fish, such as carp and catfish, with onion and lots of paprika, cooked in a cauldron over a wood fire. It is the fish dish of Osijek and of Slavonia and Baranja.
Sweet · Samobor
Samoborska kremšnita
Puff pastry dessert filled with a thick layer of egg custard and whipped egg whites, cut into squares. The recipe was created in Samobor in the 1920s, and the dessert is a recognized intangible cultural heritage of Croatia.
Dish · Skradin
Skradinski rižot
Veal and onion risotto cooked for many hours in a strong broth, stirred constantly with a large wooden paddle, traditionally by the men of Skradin. It is prepared in large quantities for celebrations.
Dish · Split
Pašticada
Beef larded with garlic, clove and bacon, marinated in wine and vinegar and cooked for hours in a dark sauce with dried plum and prošek. In Split, it’s served with gnocchi or pasta.
Dish · Split-Dalmácia
Poljički soparnik
Thin unleavened pastry pie filled with Swiss chard and onion, baked on the hot stone of the hearth covered with embers and finished with olive oil and garlic. It is a dish from the Poljica region, between Split and Omiš, with EU geographical indication.
Sweet · Stari Grad
Starogrojski paprenjok
Honey biscuit with olive oil, prošek and spices from Stari Grad on the island of Hvar, shaped into figures and decorated with sugar. It is mentioned in a 1556 poem and the art of making it is a protected cultural practice.
Sweet · Ston
Stonska torta
Thin pastry tart filled with cooked pasta, walnuts, almonds, sugar, chocolate and spices. It is the sweet of Ston, on the Pelješac peninsula, and is traditionally made at Christmas and Easter.
Drink · Zadar
Maraschino
A colorless liqueur distilled from the marasca cherry, with a sweet, almond-like flavor. Tradition links it to the Dominican monastery of Zadar in the 16th century, and the city made a living from its production and export for more than two centuries.