International

The arrival

by d_d

If you arrive to Crickvenica by car, you'll across a big and quite modern overpass street. This is the first sign of difference between Crickvenica and other Kvarner and Croatian cities.
Here everything seems more modern and more touristic.

Frankopanska Torta #3

by Darkoze

How is this torta constructed? Like a fortress. The outer defenses, Schlagge on all sides and then dolloped to a fare-thee-well on top, is intended to stop the amateur eater. Having filled themselves with the outer layer of whipped cream, their eyes glaze over with the remnants of the vanilla sugar and they slowly slink down their seats until the wait-help can prop them up and escort them to a park bench.
The expert dessert eater approaches well-armed. Teaspoon in the left hand, razor sharp-sided fork in another. Bringing a knife into the fray only causes unnecessary Schlagge-shed. With the teaspoon (and an additional plate if the plate the cake fortress sits on is inadequately small), you carefully scrape off most (BUT NOT ALL) of the Schlagge to the side. This is your dessert dipping area. You leave enough of the cream to allow the torta, when sliced with your razor sharp-sided fork, to slide down your throat. The cake is two distinct layers of wafer thin enclosures containing date paste, hazelnut cream, some raisins, and another smooth pasty sauce. On top of these two layers is a sugar wafer marzipan type of cake, which shields the wafer cake concoction from the Schlagge. It’s like a tasty U.N. force, only much more effective and pleasant. You slice the cake and sugar wafer into a swallowable piece. You dip it into your Schlagge pile. You open up your mouth and slowly pass your fork past your teeth. Then slowly, oh soooo slowly, you close your mouth and begin the chewing process. If Schlagge passes between your teeth as you close, no worry. That is considered acceptable Frankopanska Torta eating behaviour. Some folks have been known to dismiss chewing as barbarian; they simply close their mouths and let the torta melt into a sauce mélange that slowly winds its way to the gastronomic juices area. This method, while highly admired, poses a problem to the restaurant as lingering past 3-4 hours over a slice of Frankopanska is taken as evidence of poor parenting skills.
(to be cont'd)

My Summer Place

by Damir

"Swimming in Crikvenica"

Crikvenica is situated in the Kvarner bay at the Adriatic sea, at a distance of 35 kilometers from Rijeka, a big road and railway junction and the centre of the district of Primorje and Gorski Kotar, a part of which is also the town of Crikvenica. The whole town of Crikvenica is in fact a riviera with a row of almost connected small tourist resorts: Selce, Crikvenica, Dramalj and Jadranovo. The town spreads on about 28 square kilometers in the coastal zone, which is about 15 km long and about 2 km wide, and is squeezed between the sea and the elongated littoral reef of an average height above sea level of about 300 m. The neighbourhood of the airport on the island of Krk, the passenger and the cargo sea ports in Rijeka, as well as a good road and railway connection with Middle Europe contributed to an early development of tourism which has in the region of the present Riviera of Crikvenica a tradition of more than one hundred years.

P.S. I have my vacation house nearby Crikvenica.
Usually spending my summertime in Crikvenica...