Tourist Board of Bjelovar-Bilogora County

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Four gold, two silver and one bronze recognition from the Croatian national tourist board confirm that the town Daruvar is the most decorated small town of continental Croatia.

In ancient times, it was the capital of the Iassan Republic, during the Romans a widely-known patrician thermal health resort – Aquae Balissae which means „very hot springs“. In Turkish times it was an important strategic point, later a market town and in the time of the counts Jankovich, who are considered the founders of Daruvar as it is today, the town was transformed into a centre for crafts and trade.

Destination area makes the town of Daruvar and four neighboring municipalities in the region: Dežanovac, Đulovac, Končanica and Sirač.

› Coordinates: 45°35′N 17°14′E
› Zip: 43.500
› City day: June 9th
› Surface: 64 km²
› Altitude: 161 AMSL
› Population: 11 612 (2011)
› Annual temperature: 11,3°C
› Villages: Daruvarski Vinogradi, Doljani, Donji Daruvar, Gornji Daruvar, Lipovac Majur, Ljudevit Selo, Markovac, Vrbovac
› Major: Dalibor Rohlik
› Web: www.daruvar.hr

Nadjevka
Leavened dough:
› 20 dag of dried meat (pork leg or neck)
› 30 dag of bread (middle of bread)
› 3 dcl milk
› 3 eggs
› 5 dag of onion
› 1 dag of garlic
› 5 dag of semolina wheat
› 20 dag of fresh young nettle
› salt
› pepper

Preparation:
Cut the bread into cubes and dry them in the oven. Cut the meat into cubes and fry briefly. Wash nettles, boil them briefly in boiling water, drain, cool and chop. Clean onions, cut them finely and fry in a little fat. In milk add eggs, spices, chopped garlic and onions. Pour over bread , add the dried meat, nettle, semolina wheat and stir carefully. Leave to stand for a short time, make a loaf shape and bake. Roasted nadjevka cut into slices.