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Croatia is located in Central and Southeast Europe, bordering Hungary to the northeast, Serbia to the east, Bosnia and Herzegovina to the southeast, Montenegro to the southeast, the Adriatic Sea to the southwest and Slovenia to the northwest. Croatian traditional cuisine varies from one region to another. Dalmatia and Istria draw upon culinary influences of Italian and other Mediterranean cuisines which prominently feature various seafood, cooked vegetables and pasta, as well as condiments such as olive oil and garlic. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with neighboring cultures – Hungarian, Austrian and Turkish, using lard for cooking, and spices such as black pepper, paprika, and garlic. There are two distinct wine-producing regions in Croatia. The continental region in the north-east of the country, especially Slavonia is capable of producing premium wines, particularly whites. Along the north coast, Istrian and Krk wines are similar to those produced in neighbouring Italy, while further south in Dalmatia, Mediterranean-style red wines are the norm.

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