Croatian Cuisine: The Cuisine of Croatia, finds its roots in the Slavic cuisine, but because of the past history of the country has suffered the influence of neighboring countries, such as Austria and Italy. The Croatian cuisine can be divided into Continental cuisine and Mediterranean cuisine. The Continental feels the influence of the Austro-Hungarian domination, the main foods used are cereals and vegetables, meat is typical of many recipes, the Austro-Hungarian influence is strong particularly in the north of Croatia with dishes like Goulasch, Sarma (stuffed cabbage), and various types of meat breaded and fried. Typical of Slavonia is the Kulen (sausages flavored with spices), in Zagreb, are the Strukli (ravioli stuffed with ricotta). The Mediterranean cuisine, is greatly influenced by Italian culture, typical of Istria and Dalmatia, is mainly seafood. Among the dishes are the Dalmatian oysters, the marinated sardines, fish soup, broth and famous Dalmatian ham. Among the desserts are the Palačinke (similar to Hungarian palacsinta), Zagorski štrukli (sweet pastry from northern Croatia), Uštipci (similar to croissants), the savijača or štrudla (strudel filled with apples or curd cheese), the Orehnjača (sweet bread walnuts), Makovnjača (sweet bread with poppy seeds), Čupavci (sweet chocolate and coconut), Rožata (pudding cream), Kroštule (crunchy deep-fried pastry) and Fritule (pastry resembling little donuts).