An integral part of every touristic offer is the gastronomic offer. There is a type of tourist who, while visiting a certain country, emphasizes trying new and traditional dishes as an integral part of the touristic experience. One of the countries where a large part of the touristic offer is gastronomic offer is Croatia, whose autochthonous offer is extremely rich, and each region has different dishes and emphasizes different types of flavors and ingredients. Tourists can thus distinguish Croatian regions by their gastronomic offer, not only by the landscape and traditional customs. One of the autochthonous types of dishes offered in Croatia are autochthonous desserts, which are numerous and specific to each region. Some desserts are more universal and are mainly prepared during celebrations and holidays, such as fritters. Each region has several sweets that are typical for it, and some are internationally known and protected. Dalmatia is known for the Skradin cake and the Rab cake, which have an interesting history and are harder to prepare, as well as a series of simpler desserts that can be prepared from ingredients almost always present in the household. Istria is known for carnival sweets such as kroštula, while continental Croatia is known for sweets made of pork fat such as Salenjaci and for Zagorska štrukla and Gibanica.