GASTRONOMY
The
Croatian gastronomy, especially near the coast and on the islands, has grown on tradition of natural and healthy mediteranian food. It is based on the meals containing vegetables with olive oil, fish and shells, vine, goat and the sheep cheese, and fruits such as agrums, cherry, dried/fresh fig, and almonds.
The
specialities of the Dalmatian kitchen includes preparation of food specifically recommended by doctors.
Vegetables are cooked in small amounts of water and when finished, they get spiced with olive oil and aromatic herbs such as rosemary, basil, and marjoram.
The fish can be prepared in many different ways; which include grilled, baked, and in a Brudet (customary fish stew). Another wonderful meal includes meat prepared under the Peka - dish placed in a fireplace to baked in a pot or tray.
The first meal can be offered with a variety of cheeses paired with dried ham (pršut) and olives. Dessert is offered by fresh/dried fruits, sweets and cakes prepared with fruits, or almonds and nuts.
DALMATIAN KITCHEN
Fish is the most important meal prepared on grill, baked, or as a Brudet. Fish can also be marinated or salted.
The most used spices are laurel, garlic, and olive oil. Shells and crabs are prepeared alla Buzara (customary seafood meal) and dalmatian meat specialities are Pašticada (Dalmatian beef) with gnocchi.
The typical dalmatian sweets are Fritule and Rozata.